Monday, May 24, 2010

Four-Ingredient Layered Mexican Dip

This week I thought it would be fun to share some recipes suitable for your Memorial Day festivities this coming weekend. Can you believe it’s Memorial Day already? The year’s practically half over.

I’ve been making this Mexican dip for years, ever since a childhood friend shared her recipe when we were in junior high. I really can’t get enough of this stuff! It couldn’t be any easier to make with only four ingredients, and it tastes delicious too. Sometimes I add some shredded lettuce and chopped tomato to the top for a touch of crispness, and that makes it even better.

Four-Ingredient Layered Mexican Dip
source: a high school friend

1 8-ounce package cream cheese, softened
1 can Mexican-style refried beans
1 jar salsa
1 1/2 cups shredded cheddar or Mexican-blend cheese
Tortilla chips for serving

1. Preheat oven to 350 degrees.

2. Spray bottom and sides of an 8 x 8 casserole with cooking spray. Spread softened cream cheese in an even layer in the bottom of the casserole dish. Top with refried beans, spread evenly, and salsa, spread evenly. Sprinkle with cheese.

3. Bake in the preheated oven for 20 minutes or until heated through and cheese is melted. Serve with tortilla chips.


Allison said...


Deborah said...

I'm a sucker for chips and dip. This one might be dangerous!

Monica H said...

I've only ever had 7-layer dip and it was served cold, not hot. This sounds yummy though. I love bean dips!

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Lexi said...

wow this mexican food is great!i love mexican dishes!