I first tried refried bean dip when I was six or seven at a neighbor’s house. It instantly became a favorite for my mother and I who have made it fairly regularly ever since. It’s a super easy snack or even meal to through together. It’s cheap, too, which is great.

Ingredients:

1 can of refried beans – Store brand is fine. I prefer one that is fat free.

1 bag of Mexican blend cheese – Again store brand is fine – I’ve even used the Weight Watchers brand, as well as Kraft fat free.

1 jar of salsa – Any spiciness level will work. I recommend a fairly chunky one since you don’t want the dip to be watery

Sour cream

Instructions:

1- Open your can of refried beans and spread it evenly along the bottom of a cake pan.

2- Pour your salsa over the beans until it forms a fairly thick layer, about 1/4-1/3 thick.

3- Sprinkle your cheese on the top, making sure the beans and salsa are completely covered. You want it to be oozing with cheesiness goodness when completely cooked. Some people can add less if they prefer.

4- Cook in your oven at 375 degrees until thoroughly heated and the cheese is completely melted.

5- Allow to cool for a few minutes before spooning onto a plate.

6- Add a dollop of sour cream on top of the dip and enjoy with your favorite tortilla chips. I prefer the XOCHiTL chips. They’re thin and crispy like the ones they serve at authentic Mexican restaurants. Plus, you can buy unsalted ones, which I prefer.

Total Prep time: 5 minutes