Santa Fe Bean Dip
Submitted by: Anne Foster
1 can (10 1/2 ounces) condensed black bean soup (undiluted)
1 can (8 ounces) tomato sauce
1/2 cup shredded natural Cheddar cheese
1/4 teaspoon chili powder
Combine all ingredients in small saucepan; heat through, stirring constantly. If desired, garnish with snipped parsley.
Spicy as a southwestern favorite should be. Serve hot with corn chips.
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