The first time I ever had this particular Bean Dip was at my uncles house when we went to watch a big basketball game in our community a couple of years back. Actually my then 15 year old cousin made it and it was very yummy. So we insisted on the recipe and it's still just as good. This coming from someone who doesn't eat beans....you read that right. I don't eat beans, I have a texture issue w/ the insides of beans. Well except green beans and a recent discovery that black beans are a different consistency from the average bean too. This recipe calls for refried beans, which I still will not eat in most cases....but I will eat them in this bean dip.
Ingredients:
1 bar of Cream Cheese
1 can of Refried Beans
Shredded Cheddar Cheese (I use Mild Cheddar)
Tobasco Sauce
Useing a 9/13 pan spread the Cream Cheese on the bottom.
Then spread the Refried Beans on tops of the Cream Cheese.
Pour hot sauce over top of the Refriend Beans...as much as you like.
Top with Cheese and I like lots of cheese so I just cover it all really good.
Bake at 350 degrees for 15 minutes or until Cheese is melted.
Serve and Enjoy w/ Tortilla Chips
Inspired by Tara (my cousin)
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So the ingredient is cream cheese? Really? I always see people use sour cream. Bet that's a different taste! :)
ReplyDeleteMMMmmmmmm.....I need to try this w/ Sour Cream! I LOVE Sour Cream! But yes it is Cream Cheese in this recipe!
ReplyDeleteWell I'm not sure how it would turn out baking this w/ sour cream, but when you just serve it cold sour cream is the ingredient I've seen used. :) I <3 sour cream and cream cheese so this is a win-win recipe either way!
ReplyDeleteThat is so simple and sounds so yummy--I love anything with cream cheese!
ReplyDeleteoooooo, that looks good. I often make a seven layered bean dip, and if I don't do that I'll just mix refried beans and cheese. I'll have to try the cream cheese.
ReplyDeleteI'm pinning this one.