What you need:
- 15 -16 oz can refried beans
- 4 oz sharp cheddar cheese, shredded
- 1 c picante sauce
- black olives, sliced (optional)
What you do:
- In a small to medium saucepan, mix together all ingredients.
Cook on low heat, stirring occasionally, until cheese is melted
and bean dip is heated through. Top with sliced black olives.
- May double ingredients for larger portions. Cooks well in a
crock-pot on low heat.