Dinner with Luisa's pinto bean dip, salsa, guacamole, light sour cream, cheddar cheese layered dip
Photograph the shelf it sits on and tonight's recipe is written around everything that is there.
On the label
WHOLE MILK, WATER, TOMATOES, PINTO BEANS, CREAM, CHEDDAR CHEESE (PASTEURIZED MILK, CHEESE CULTURE, SALT, ENZYMES, ANNATTO [COLOR], NATAMYCIN [NATURAL MOLD INHIBITOR]), TOMATO PASTE, MODIFIED CORN STARCH, SALT, JALAPENO PEPPER, ONION, CULTURED SKIM MILK, LACTIC ACID, LIME JUICE CONCENTRATE, SPICES, GELATIN, DEHYDRATED ONION & GARLIC, CITRIC ACID, SOYBEAN OIL, NATURAL FLAVOR, WHEY POWDER, CILANTRO, NONFAT DRY MILK, MONO & DIGLYCERIDES, CITRUS FIBER, DISODIUM PHOSPHATE, AVOCADO POWDER (AVOCADO POWDER, MALTODEXTRIN), DISTILLED VINEGAR, SUGAR, CAROB BEAN GUM, XANTHAN GUM, POTASSIUM SORBATE (PRESERVATIVE), YELLOW 6, YELLOW 5, BLUE 1, CARAMEL COLOR.
Luisa's, dips & salsa, serving 32 g, package 36 oz/1.02 kg. Ingredients as printed on the label.
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Cooks as cheddar, sour cream, salsa. Half of it left? Use up the cheddar.