Over the years, Billy has requested numerous cheese and bean dips. I’ve happily obliged, because…who doesn’t love dips? I know I do! There are tons of recipes for them out there. This one happens to be my favorite. It’s not loaded with cheese, so I don’t feel too bad eating it, either. It’s also ridiculously simple to make--it’s a one pot deal!
Speaking of the pot, I don’t even need this served in a bowl. I can stand at the stove and eat it right out of the pan. I’m serious. I’m not even ashamed! Give me a bag of chips and this dip, and I’m going to town.
“What? Where’s the bean dip?”
“Did I say I was making bean dip?”
“Nope, not me. You must be imagining things.”
“Sorry. There’s no bean dip.”
Yeah, it’s like that. It’s my favorite, what can I say?
I freaking love this Bean Dip
Makes about 4 cups
1 (16 oz) can refried beans
1 cup shredded cheese, I use a Mexican blend
1/2 cup chopped green onions
1/4 tsp adobo powder
1 jar (8 oz.) taco sauce
1 can (4 oz.) diced green chilies
dash of garlic powder
Corn chips for dipping
Mix all the ingredients, but not the corn chips, in a small saucepan.
Cook over low heat, stirring often, until thoroughly heated and cheese is
Keep warm. Serve with corn chips.
So simple! And if you want more heat, go ahead and add it.
For more Super Bowl Foods, check out my other posts here: