This is the best bean dip ever. Right? Right. And I think that everyone who didn't ask her for this recipe years ago, is nuts. We are talking survival food here. So, from a piece of "Clarion Hotel" paper, swiped from Aunt Janice's kitchen drawer, of her old house, and Aunt Chris's own handwriting, I copy the following:
1 large & small cans of refried beans
8oz sour cream
8 oz cream cheese
8-12 oz shredded cheese
1/2 pkg taco seasoning
minced onion 1/4
...and that's it!
OK, the rest of the instructions were verbal. And don't ask what "minced onion 1/4" means. 1/4 cup? 1/4 of an onion? I think which ever makes you happier. Hmmm. My memory isn't what it used to be... I think she said she usually started it on the stove-top, and transferred it to a crock-pot to keep warm, but you can do the whole thing in the crock-pot. She also stressed a couple times, that if you want it to be creamier, add more sour cream and/or cream cheese.
I usually skip any stove-top cooking with this, because who needs more dirty dishes?! When I'm in a hurry, I use the microwave, and throw it on the table in minutes. Oh, I do use onion powder then too, so's to avoid nasty hunks of crunchy onion. That would ruin everything!
Of course this stuff is wunderbar with tortilla chips, but it also makes great bean & cheese burritos. I used to always use the leftovers that way. Now: "...what leftovers...? The boys ate the bowl!"
Well Abby, it was only what, 6-8 months ago I promised to put this here? Not bad.
1 comment:
Ok, it only took me 4 years (more or less) to get around to making this!! Yum! Thanks, Becky! By the way, I accidentally opened a can of diced tomatoes first, so I drained them and threw those in too :)
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