Wednesday, January 4, 2012

Quick Trip Dip

I am really a big fan of dips. I could probably survive on dips alone as long as the chips were free flowing! I make dips all the time and love changing things up a bit as well as sticking to some old stand buys. On New Years Eve we had family in town and since we had been in town less than 24 hours from our trip to OK I was slightly low on food in the house. I remembered a dip that a friend made a while back and decided to put my own spin on things with what I had in the pantry. Quick Trip, for those of you who are not native Texans, is the local gas station in town. I named this Quick Trip Dip because most of these items you will either, 1) have on hand or 2)be able to get at any local gas station in Tejas. You can change it as you please to fit your taste and based on whatever pantry goods you have but this one was pretty good. It is sort of a revised warm version of a 7 Layer dip.

1 can refried beans
1 block cream cheese
1/2 cup sour cream
1/2 tsp garlic garlic
1/2 tsp onion powder
1 tsp seasoned salt
1 tsp cumin
1 jar chunky salsa
1 1/2 cups sharp cheddar
Toppings: sliced black olives, fresh cilantro, cubed avocado

In a pie pan or 7x11 pan, spread the beans evenly across the bottom. In a medium bowl, blend together the cream cheese, sour cream, and 4 spices. Spread on top of the bean mixture. Next, layer in your chunky salsa and top off with the cheese. Bake in a 350 degree oven for 25 minutes until golden bubbly. Top with whatever toppings you have on hand and serve warm with tortilla chips.

Enjoy Ya'll!

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