I got this text:
Because we LOVE these beans. I make them, and they’re not only gone before dinner, but then we aren’t hungry anymore, so they actually become dinner. I watched my mother-in-law (who is an amazing cook) make them years ago, but this is my version of what I remember seeing in her kitchen!
Best Bean Dip
Ingredients
- 2 (15 oz) can refried beans
- 1/4 cup sour cream or greek yogurt
- 2 oz cream cheese
- 1/3 cup Mexican blend cheese (or a blend of half cheddar & half mozzarella. or whatever you have in your fridge)
- 15-20 shots of Tobasco Sauce
- 1 tsp lemon or lime juice (fresh)
Instructions
- Add all ingredients to a medium sauce pan and warm over med-low heat. Thoroughly combine and serve warm as bean dip for chips, or for refried beans in any Mexican dish.
*I have become a lemon/lime juice snob. In small amounts (like this recipe) it is a little less critical, however, when I make recipes with fresh juice, they turn out perfectly every time. When I make the same recipes with bottled, the flavor isn’t quite right and it’s disappointing. Especially with guacamole! (which also turns brown within hours with bottled juice, but stays green and fresh for days with fresh juice)
