Mexican Dip: A Simple Recipe for Gatherings

Monday we’d planned to meet with some homeschooling friends so the kids could play board games and the adults could converse.  Since we were meeting over lunch, it was recommended that we all bring a dish to share and we’d have a potluck dinner. Since Monday was also our first day of school, I knew I’d be preoccupied in the morning and planned to make a Mexican Dip that was inexpensive, simple and delicious.  

While I was throwing it together it dawned on me that some of you may enjoy this recipe as much as my family does so here are the directions.

You’ll need:

2 large (19.5 oz) cans of pinto beans

1 16 oz. tub of Sour Cream

1 24 oz. jar of salsa

1 12 oz. pkg. of Cheddar Cheese or Mexican blend cheese

a 9 x 13 baking pan

You simply layer the ingredients, beginning with the beans.

You could also use refried beans, but my kids don’t like them so I lightly mashed the Pinto Beans.

  Add the sour cream and smooth over the beans.

Pour the salsa onto the sour cream and spread evenly.

Top with the cheese of your choice. Bake uncovered at 350 degrees for about 25-30 minutes or until the cheese is melted and bubbly.

(Unfortunately I forgot to take a picture of the finished product! Oops!)

Serve with tortilla chips. Enjoy!