Monday, February 10, 2014

Bean Dip


Last week's Superbowl had absolutely no meaning to me. I'm a fair weather Patriots fan at best, so this whole football thing was maybe more about the commercials and food than the actual game. Well, scratch that. It was entirely about the commercials and food. I made bean dip from this recipe to bring to my friends' party, since I don't like showing up empty-handed. I placed it on the counter with a bag of chips without any fanfare and walked away... within an hour, the dish was scraped completely clean.

It's not the prettiest dip, but it's delicious and really quite cheap. You can easily make this as spicy as you'd like, and I'm sure you could add things like finely chopped bell peppers, other small vegetables, or even some ground meat. Think of it like the inside of a taco, in dip form.

Fast, easy, and really dang good, I highly recommend this for your next gathering. A group of hungry boys demolished this, but it could easily be halved for a slightly less ravenous crew.


You will need:
 -8oz (1 package) of cream cheese, softened
 -1 cup of sour cream
 -2 (16oz) cans of refried beans
 -taco seasoning mix, to taste
 -hot sauce, to taste
 -1/8 cup of chopped fresh parsley
 -1/2 of an onion, chopped
 -2 cups of cheddar/monterey jack cheese

Oven temp: 350˚F

You'll start by taking your softened cream cheese and fully mixing it with the sour cream. I took a picture for this but it looked completely nasty. You just want them to combine to make a nice, smooth texture. I'm sure you get it--you don't want any weird clumps of straight cream cheese hangin' out.


Add literally everything else and mix together very well. I ended up adding the majority of the taco seasoning as well as a fair amount of Tabasco and Frank's Red Hot sauce. Overall, probably a few teaspoons of each sauce. I wanted to make sure that the flavor of the beans didn't completely overpower the other tastes in the dip.

Maybe self-explanatory, but make sure everything is well combined and mixed. You want an even distribution of all the components. Who ever wants to bite into a mouthful of straight parsley?


Transfer to an oven-proof receptacle. I used a 9" cake pan, but you could definitely use a 9" x 13" pan to have a thinner layer of dip.

Top with cheese and pop into the oven for twenty or thirty minutes, until the cheese is melted and starting to brown.


Remove from the oven and serve hot with a fat handful of tortilla chips. You could even dip crunchy vegetables, or slather this onto a burger. The options are endless! I was hoping I would have some leftovers to put into a breakfast burrito the next morning, but unfortunately, I couldn't.

When football starts up again in a few months, I'll definitely be thinking of this for a crowd-pleasing dip. So easily customizable to your tastes, not too messy, and inexpensive! Just make sure you get a few bites before it all disappears.

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