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living the sweet life

Mexican Dip

Happy Cinco de Mayo! I’m skipping my “Let’s Do Lunch” series this week because it’s Cinco de Mayo and this dip just HAD to happen. I guess you could eat this for lunch, right? I don’t have any plans to celebrate in Sweden, but I made this dip before I left for my book club girls and I knew I had to share it.

The story behind this dip? Anytime I go over my dad’s house for some sort of party, his girlfriend Liza makes this dip. I wish I was joking when I said this, but her kids and I literally stand around the dip, shoveling it in our mouths. We count down the minutes until it comes out of the oven and it’s just so good. And SO easy.

The recipe below is the one that she sent me. It’s just 3 ingredients: Refried Beans, Salsa, and Cheese. What could be easier than that? I did modify it a little for book club, mostly because I wasn’t sure we could eat so much dip between 5 of us. Instead, I used 1 can refried beans, 1/2-2/3 of a jar of salsa, and almost a whole bag of cheese. What can I say, I love cheese (and it’s the best part, obviously). So, if you don’t have a crowd to feed – cut this in half. And if you are? The original recipe below will be perfect. Serve it with tortilla chips, scoopers, Fritos or those addicting “organic corn dippers” from Trader joe’s.
Mexican Dip
makes 1 9-inch round pan
2 cans refried beans
1 jar salsa
12 ounces grated cheese (fresh or from a bag)
In an oven proof dish, spread refried beans over the bottom. Layer salsa on top and sprinkle cheese liberally over the top. Bake for 15-20 minutes or until the cheese is nice and melted. Serve with tortilla chips.
[source: dad’s girlfriend Liza]


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