bean dip!
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Author: reb Status: published Published: Sep 16,2009 license cc-by-nc tags: recipe, food, beandip, 2, canoneosdigitalrebelxti, daily,
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Share on Twitterthis is very quick and easy to make, requires no baking, is extremely easy to clean up, and, as long as you use the right ingredients, it's very tasty. unfortunately, i used fat-free refried beans and sour cream when some friends came out, so it wasn't very good at all (really bland), thus learn from my mistakes. load your bean dip with lots of fat!
ingredients
1 can refried beans
8 oz sour cream
1 12 oz bottle salsa
10 oz shredded lettuce (that measuring isn't strict - i find that i use anything up to that amount)
1 3.8 oz can sliced black olives (drained)
1 bag shredded cheese (cheddar or mexican-style works)
then, starting at the bottom of the dish, layer each ingredient as listed below:
1. refried beans. dump the entire can into the dish and spread them out so they cover the bottom of it.
2. sour cream. i personally only use about 6 oz, but some people like more. spread that out so it covers the refried beans.
3. salsa. i use the entire bottle for this (pace mild picante sauce is my favorite). again, spread it out so it covers the sour cream.
4. lettuce. i sprinkle only about half the bag (which is 10 oz) over the salsa, otherwise it's too much.
5. black olives. again, dump the entire can in (after draining it) so it covers the lettuce.
6. cheese. i sprinkle this fairly liberally over the black olives, but not too much as it can detract from the other tastes.
i then usually let it set in the fridge for a few hours just to assure it's very cold, then serve it whenever with nacho or corn chipps. very tasty.
