I can’t remember where or when I got this recipe, but I’ve made it for years for tailgating, parties, etc. I don’t think it had a name, so I just made it up. I think it’s a LOT better than canned bean dip and can be made with ingredients most people have on hand.
So, I thought I’d share this easy and delicious dip. It makes a good amount, is hot and filling, and easy to assemble. I hope you enjoy it.
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: About 8
Ingredients
2 cans refried beans
1 8 ounce container sour cream (I use reduced fat)
1 8 ounce package cream cheese (I use Neufchatel)
1 package taco seasoning
2 cups sharp cheddar cheese, shredded
Directions
Spread beans in the bottom of a glass pie pan or casserole dish (depends on how thick you want the dip to be). Mix together sour cream and cream cheese in a medium bowl until smooth, then stir in taco seasoning. Spread sour cream mixture over the bean layer and top with the cheddar cheese.
Bake at 350 degrees for about 20 minutes, until hot and bubbly. Serve with tortilla chips.
Note: Leftover dip is good spread into a flour tortilla and warmed. It would make a nice snack or lunch.
No comments:
Post a Comment