Crunchy Salty Sweet

I debated whether or not to share this recipe. In fact, I don’t even know if you can call it a recipe…since it’s basically just a few ingredients layered in a baking dish.

Then I thought about how delicious it was and said, yup, it’s a winner.

So today I’m sharing an extremely straightforward and super delicious dip. This is a great dish to entertain with, or throw together for football Sunday.

Preheat the oven to 350 degrees.

In a square or oval baking dish (about 9×9), spread the room temperature cream cheese.

On top of the cream cheese, spread the refined beans. I used beans that had green chiles throughout, and they were a great alternative to regular refined beans. Either will work great!

On top of the beans, throw a layer of jalapeños. Obviously this layer is optional, depending on your  heat tolerance. We love the heat so this was a must-have. Banana pepper rings would work well here too.

Finally, sprinkle the top with shredded cheese. I used a cheddar blend, but pretty much anything will work here (a Mexican blend would be great). Clearly this recipe is super flexible.

Put the layered dip into the oven and bake for about 30-40 minutes or until the cheese is melted and bubbly.

Let cool for as long as your patience will allow and eat with tortilla chips!

---

 

Makes: One 9×9 baking dish

Prep: 5 minutes, Cook: 40 minutes, Total: 45 minutes

• 8 oz (one block) cream cheese (room temperature)
• 8 oz (half can) refried beans
• 20 pickled jalapeños (depending on your heat tolerance)
• 6 oz (1 1/2 cups) cheddar cheese
• Tortilla chips, for serving

Preheat the oven to 350 degrees.

In a square or oval baking dish (about 9×9), spread the room temperature cream cheese.

On top of the cream cheese, spread the refined beans.

On top of the beans, throw a layer of jalapeños.

Finally, sprinkle the top with shredded cheese.

Put the layered dip into the oven and bake for about 30-40 minutes or until the cheese is melted and bubbly.