The kids haven't been cooking too much lately - these long, hot days seem to sap their motivation. All Alexander cares about it ice cream, although he had a molar pulled yesterday so I can understand that!
However, Sabrina made Mexican dip last night, a super simple recipe that I made up several years ago. It's so easy, and everyone loves it!
First, empty one can of refried beans into a bowl. Mash them up really well.
Next, add about 1 cup of salsa. We like our dip spicy but you can use whatever you like:
Then, add in 1/2 to 3/4 cup shredded cheese. We buy the cheddar/monterey jack blend from Costco.
Stir everything together really well. You can cook it several ways:
1. Microwave it for 2-3 minutes, or until bubbling and hot.
2. Place it in a shallow, well-greased casserole dish and bake at 375 until hot - or
3. Pour it into a slow cooker (this works best when you are doubling or tripling the recipe) and cook on high for 3-4 hours.
Serve with chips for dipping -