Sunday, May 8, 2016

Looks Aren't Everything


Let's be honest here. Some food is prettier than others. This recipe is just an ugly duckling that is really a swan in the taste department (not that I am saying it tastes like swan...I've never eaten swan...or duck, for that matter). Trust me on this one, this is delicious. It's also a pity I didn't post it before the Super Bowl, because this is a great food to have on hand for game time.

Hot Bean Dip


1 (8 ounce) package cream cheese, softened
1 cup sour cream
2 (16 ounce) cans refried beans
1/2 (1 ounce) package taco seasoning mix
5 drops hot pepper sauce
2 tablespoons dried parsley
1/4 cup chopped green onions
1 (8 ounce) package shredded Cheddar cheese
1 (8 ounce) package shredded Monterey Jack cheese


Preheat oven to 350 degrees F.

In a medium bowl, blend the cream cheese and sour cream. mix in the refried beans, taco seasoning, hot pepper sauce, parsley, green onions, 1/2 the Cheddar cheese, and 1/2 the Monterey Jack cheese. Transfer the mixture to an 8x12-inch baking dish. Top with remaining Cheddar and Monterey Jack cheeses.

Bake in the preheated oven 20-30 minutes, until cheese is slightly browned.

Source:, submitted by J. Van Liere. You can find it here.

Notes: In all fairness to this recipe, it would have been prettier if the cream cheese had been mixed in a little smoother and if I had gotten a picture before it had been almost completely devoured. It didn't look too bad with the cheese melted on top, but once it had been dug into, it wasn't winning any beauty contests.

1 comment:

  1. I was looking for a bean dip similar to the one that they serve instead of salsa at Niel's favorite (or one of them) Mexican restaurant, La Costa. This was pretty dang tasty.