So you are going to a million and one holiday gatherings and have no idea what to bring with you. What about this bean dip recipe? I call it crack because once you start eating it you will not be content to stop until it is all gone.
You will want to make it every day. But alas you can not unless you would like to invest in a new wardrobe consisting primarily of elastic waist pants. Susan would not like that.
Every time I have made this and brought it to a party it has been gone in a matter of moments. I gave the recipe to my friend Heather awhile back and she brought it to a party where one party goer was so impatient for more he grabbed a measuring cup to eat it with. That information simultaneously pleased me and made me recoil in horror.
This is what you will need:
2 blocks of cream cheese
2 or 3 cans of vegetarian refried beans (why vegetarian? I have no idea other than that is what I always buy.)
2 small jars of salsa or 1 large jar
2 packages of taco seasoning mix*
2.5-3 lbs of ground meat (turkey, chicken or beef will do)
Brown the ground meat in a pan. Add the taco seasoning mix and cook according the instructions, which I think is universally add water and the contents of the packets and cook some more.
Take out a large pyrex baking dish. Mine is bigger than a 9×13…11×14? I don’t know. Are these things standard size?
Drop the two blocks of cream cheese into the pyrex dish. Do you need a photo for this step? Okay, I aim to please.
Spread the two blocks of cream cheese on the bottom of the baking dish. You aren’t painting. There is no grade for spreading it completely even. In fact, I like to think it tastes even better all messy like.
Then open and spread the cans of refried beans making a layer on top of the cream cheese layer. If you have children this is where they will begin making potty/vomit jokes. You can beat them to it by declaring, “I love poop in a can!”
Then pour the browned and seasoned meat mixture on top.
Pour the salsa on top of the meat layer and sort of mix the two layers around a bit. The best part about this recipe is that the children can help spread the ingredients.
Superheros can do it also if you happen to have one of those hanging around your house.
Then sprinkle the cheese of top. And if you don’t have cheese you can just skip it and it won’t matter.
Put into the oven… oh maybe 350 for like 30 minutes or so. Until it is hot and the edges are bubbly.
Then take it out and eat it with the LIME flavored Tositos, which are like crack by themselves. You can also eat it with regular Tostitos. If you must.
This recipe serves 1-10 people depending on how piggish you are. And piggish you will be.
In fact, you may feel the need to tear off your shirt and eat topless, so great will your joy be.
I served this last night for dinner with what I like to call a decorative salad. You know the kind you make and it sets there all pretty on the table in its beautiful wooden bowl and makes you feel like you are providing a good balanced healthy meal. You know the kind of salad that every single one of your children ignore. Yet in spite of them ignoring it, I feel smugly superior about making it.
* I generally make my own taco seasoning. It is very easy.
Mix these ingredients together in an airtight container:
2 tablespoons paprika
2 tablespoons dried onion flakes
4 teaspoons cornstarch
4 teaspoons chili powder
3 tablespoons ground cumin
1 tablespoon garlic powder
1/2 teaspoon crushed red pepper flakes
1 teaspoon cayenne pepper
1 1/2 teaspoons dried oregano
1/2 teaspoon coriander
This makes a lot. Just use about 3T of the mix per pound of meat and 1/4 c water. This has a bit of a kick to it, so give it a little taste as you add it if you are making it for children. My children like slightly spicy, somewhere between mild and medium.