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Warm Bean Dip with Cucumber Rounds

  • 8 ounces Wisconsin Jalapeño Pepper Jack cheese
  • 2 medium seedless English cucumbers*, peeled
  • 2 (16-ounce) cans fat-free refried beans
  • 1/2 cup medium salsa
  • 1/3 cup fat-free plain yogurt
  • 3/4 teaspoon ground cumin

Fit SaladShooter® electric slicer/shredder with Shredding Cone. Shred cheese into a small bowl; set aside. Line a medium-size bowl with a double layer of paper towels. Fit SaladShooter® electric slicer/shredder with Ripple Slice Cone. Slice cucumbers into bowl and chill until ready to serve. In a large bowl, combine beans, salsa, yogurt, cumin and 1 1/2 cups reserved cheese until blended. Transfer mixture to a shallow 2-quart microwave-safe casserole; smooth to make an even layer. Sprinkle remaining cheese over the top. Microwave on HIGH for 4 to 6 minutes or until heated through. To serve, arrange cucumber slices around the edge of a large serving platter; place casserole in the center. Makes 8 servings.

*Note: Rounds of zucchini and yellow squash may also be used.

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