I wanted to make bean dip for my family’s taco night. I remembered making a yummy dip with cream cheese, salsa, and refried beans, but couldn’t find the recipe for it. Typical me. Thus this dip was born because I decided to throw leftovers in the dip.
- 1 block cream cheese, softened
- 1/2 can of Hormel Chili (I used no beans)
- 1 cup Fritos cheddar cheese
- 1 can refried beans
- 1/4 – 1/2 pint of salsa
- 1/2 – 1 cup shredded pepper jack cheese
- 1/2 cup sour cream
Directions: In a large mixing bowl, mix together your cream cheese, sour cream, and Fritos cheese. Then add in your salsa and refried beans.
Once that is nicely mixed together, stir in half your pepper jack cheese and pour into a 8×8 baking dish. Top with remaining pepper jack and bake at 350F for 30-40 minutes.
Serve warm with tortilla chips or throw inside your tacos with ground beef. My grandfather loves eating this on bread with butter and topped with extra homemade salsa.
Canning. Such a great thing to do and really worth the effort. If you do the calculations, sure, it’s expensive to get started, but once you have everything you need, it becomes cheaper than buying in the store with the constantly increasing prices.
We grow our own vegetables for the most part and get what we can’t grow ourselves at the local farmers and fruit markets. It’s rewarding, but boy is it EVIL! Canning does require a lot of work depending on just WHAT you are actually canning. First was stewed tomatoes with celery, onion, and green pepper. This is hot, so you only have to boil the lids to seal them. The next was salsa, which even though it’s cooked, has to be hot-packed I guess is the official term, which means you put the sealed jars in boiling water for a certain amount of time to seal them.