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Tuesday, September 14, 2010

Hot Bean and Cheese Dip

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It's that time again...VACATION time! Today, Ryan and I are on an airplane headed east to spend a few days in Kennebunkport, Maine and then Boston. I'll be sure to post another foodie recap like our Arizona and San Diego trips, sometime after we return. I may be slow to respond to comments or emails in the next few days...in the meantime, I have posts scheduled so keep checking The Sweets Life! Today, I want to share this recipe that I made as part of the food spread at my birthday party last month.

With the pinata and all, Julia mostly stuck to a Mexican-theme in terms of food and I offered to bring a few things. I'm normally not a huge fan of refried beans, but I loved this dip. It is embarrassingly easy to make and so yummy! Most of it was knocked out at the party, but we enjoyed the leftovers the next day on nachos with more melted cheese and salsa--SO good!

One Year Ago: Veggie Bagel Sandwich

Hot Bean and Cheese Dip
adapted from Annie's Eats

-1 tbsp olive oil
-1/2 onion, chopped
-1 jalapeno, seeded and finely diced
-1 can refried beans
-2 tbsp sour cream
-1/4 tsp ground cumin
-1/2 tsp salt
-2/3 cup shredded Mexican cheese

1. Heat olive oil in a large skillet over medium heat. Add onions and jalapeno. Saute until tender, 3-5 minutes.
2. Stir in the beans and cook until smooth. Add the sour cream, cumin, salt, and cheese, stirring until cheese is melted.
3. Transfer to a bowl or a mini crockpot (if you'd like to keep it warm for a long time). Serve hot with tortilla chips.

And just for a fun...a pinata pic from the party ;)