Friday, December 31, 2010

Bapa's New Year's Bean Dip

Our family doesn’t have a lot of holiday traditions, but we do have one for New Year’s Eve.  It’s a simple (and somewhat unusual) tradition, but we love it!  Growing up, we only had fires in the fireplace twice a year – Christmas Eve and New Year’s Eve.  With each fire came a special treat.  The Christmas Eve fire was accompanied by hot fudge sundaes and the New Year’s Eve fire was paired with our dad’s (Bapa, to our kids) famous bean dip and chips.

It’s a very basic bean dip recipe.  I know there are a myriad of bean dip recipes out there, many of them fancier than this; but in this case, we really like the simple ingredients.  It’s a recipe that our dad originally got from Kraft Foods but has adapted into his own creation. 
Bapa’s Bean Dip
16 oz. can refried beans (you can also use homemade refried beans)
6 oz. Velveeta cheese, cubed (or other brand American cheese block)
¾ cup salsa (we use Pace picante)
¼ - ½ tsp cumin (optional)

In a saucepan over medium-low heat, combine beans, cheese, and salsa. 

Cook, stirring constantly until beans are warm and cheese is melted. 

Add cumin if desired; mix well. 

Serve hot with tortilla chips.

For other variations, you can add hot sauce or garlic powder (or any other flavors you desire).  You may also garnish with shredded cheese, sliced green onions, cilantro, or sour cream.

1 comment:

Anonymous said...

I grew up with those white, orange flowered dishes! I can only imagine they're improved by being filled with bean dip. ;)

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