Tuesday, July 29, 2008

Mexican Dip

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 -

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