Hillbilly Bean Dip

Seventy-five percent of federal poultry inspectors say they would not eat chicken.

This recipe is a good one to keep in your playbook when you need to whip up something quick and easy for a party.  I think this would be a hit at a sports party or something along those lines.  It would also go well with a Mexican meal either on tacos/nachos or served as a side.  I made it right before I moved for the first time and it took about 10 minutes of prep time and 20 minutes in the oven.  Now my recipe is a smaller portion but it can easily be multiplied if you wanted to bring it as a dish to a party.  I’d say my recipe would make about 8+ servings as a side dish or appetizer.

  • 4 oz cream cheese, softened
  • 1/2 cup sour cream
  • 1 can vegetarian refried beans
  • 1/2 onion, diced
  • 1 tomato, diced
  • 1 tablespoon chili powder
  • 1 cup shredded monterey jack cheese
  • 1 cup shredded cheddar cheese
  • tortilla or corn chips to serve
  1. Mix the sour cream and cream cheese together first.  Add in the refried beans, about half a can at a time.
  2. Add the onion, tomato, and chili powder.  Stir.
  3. Pour into baking pan, I used about a 6in circular pan.  Use whatever size you have so that the dip is at least 1/2 inch thick.
  4. Sprinkle the cheese across the top.
  5. Bake for about 15-20 minutes at 350.  It can be served hot or cold.

Bean Dip

Now that I’m finally all settled into my new apartment in Raleigh I should be able to post a little more regularly.  It was pretty hectic the past 2-3 weeks with final exams, graduation, and moving several states away! I’m also planning on doing a juice cleanse coming up so I will keep you all posted on how that goes! 🙂

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