1 lb. cream cheese
1 101/2- ounce can black bean soup
1/4 tsp. ground thyme
1/8 tsp. chili powder
1/4 tsp. onion powder
1 tsp. salt
2 tbs. Worcestershire sauce
Combine all ingredients and blend. For best results use electric mixer. Spread can be frozen. If spread should curdle when thawed, beat in mixer and it will return to its original consistency.
Yield: about 2 1/2 cups 2177 cal. per yield Source of Vitamins A, B
(Author listed as Edith Ramsay tested in The American Home Kitchens)
There is a hand written note "Tastes like good livin" -- the 'g' was omitted.
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