10 Jan Mexican Bean Dip
Mexican Bean Dip
I am the Queen of the Casserole. Anything that can be made in one dish and served up the same, is my specialty. Here’s one of my favourites, courtesy of Jean Pare’s Company’s Coming. It’s fabulous with tortilla chips, crackers, torn chunks of bad-for-you white bread. I served it when I hosted a meet and greet for the LOL.
Ole!
What you Need:
* 250 g light cream cheese, softened
*1 cup light sour cream
*14 oz (398 ml) refried beans
*1 tbsp onion flakes
*1 tbsp chopped green onion or chives
*1 tbsp parsley flakes
*2 tbsp chili powder
*About 2 plus cups grated cheese (I like to use the tex-mex combo from Kraft) but if not, ½ cheddar; ½ Monterey jack or other white cheese
*2 tbsp chili powder
*sliced olives for top garnish
What You Do:
Mix first 7 ingredients in a bowl. Spread in a shallow casserole dish (3.5 L).
Sprinkle with cheeses and 2nd amount of chili powder. Garnish with those olives. Bake in 450 degree overn for about 20 minutes.