Thursday, June 28, 2012

In the Kitchen with Jason: Cheesy Hot Bean Dip

Bean dips are a vice of Jess and I. We know they are bad for our 'diet' but we make them anyway. Then we eat them as well. Go figure. This is just another yummy dip that has somehow magically been made and consumed by us in our never ending struggle to not do just that.

  • 1 lb homemade refried beans
  • 1 cup salsa
  • 1 cup Monterey Jack cheese, shredded
  • 1 cup Cheddar cheese, shredded
  • 1 cup sour cream
  • 3 oz cream cheese, cubed
  • 1 Tbsp chili powder
  • 1/4 tsp cumin
  • tortilla chips for dipping
  • Combine all non-chip ingredients in a 2 or 3 quart slow cooker and stir.
    • We used a 3 quart slow cooker.
  • Cover and cook on high for 2 hours, stirring every 30 minutes.
  • Serve warm with chips.
And that's that. I bet you see why we like our bean dips. Easy and delicious. This recipe originated from the Fix It and Forget It Christmas cookbook.

Please enjoy!

-Chef Jason

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