Last week I shared with you how I made a football shaped bread bowl to snack on while watching the big game and now I want to let you in on the yummy dip that I filled it with. This is probably the best bean dip that I have tasted. True story; I ate it until I made myself feel sick to my stomach. Then I warned my daughter not to do the same…she did. It was too good to stop. So be warned!
The secret ingredient in this bean dip is the cream cheese. It gives it such a smooth and creamy texture and adds a delicious, mild tang. I have also tried this with variation on the salsa. Mango salsa is fantastic, the jarred Taco Bell sauce (I prefer “Fire”) sold in stores in incredible and my favorite wing sauce takes it to the next level. Try out your options and see what you prefer.
- 16 oz can refried beans
- 1¼ cup sour cream
- 1 cup shredded cheddar cheese
- ¼ cup salsa (or hot sauce)
- 4 oz cream cheese, softened
- 1 package taco seasoning
- Preheat oven to 350*
- In a large bowl, combine beans, sour cream, ½ cup cheese, salsa, cream cheese and taco seasoning. Mix well and pour into 8x8 baking dish. Top with remaining ½ cup of cheese and bake for 25 minutes.
And although this dip is great for a football loving crowd, it is also spectacular for just about any reason. Served with fresh tortilla chips (or the bread bowl!) it is a delicious snack that you definitely owe it to yourself to try!
I mean, come on…just look at all of that cheesy goodness!
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