This is an adapted recipe from my lovely handsome sweet husband Steve.
When we were in high school... we didn't cook. What teenagers do right?
We had those super "cool" parents that let us sleep over at each others house... at 16....
My kids better never get any ideas because when they are 16... They will NOT be sleeping over at their boyfriend or girlfriends houses... no way!!
So yeah there were many nights as teens that we would be in his mom's kitchen trying to figure out what to eat. We loved 2 things. Alfredo and Bean Dip. Both my husband created on his lonesome as a 16yr old boy.
Someday I will do a post about his Alfredo because 12 yrs later it is something we still eat all the time.
This dip however is something we make at least once a week and have for the past 12 yrs!
Its so easy, and we love it!
Hub's version includes the following...
1 can of re-fried beans
1 package of cream cheese
1 jar of salsa
1 cup of shredded cheddar cheese
Smear cream cheese on the bottom of a pie plate, top with beans, top with salsa... top with cheese. Then Bake until it bubbles. (no time no specific temp... just bake at whatever he feels like!)
Now here is MY version of Hub's Dip.
Corona and Lime Chicken Bean Dip
1 package of cream cheese room temperature
12 oz of re-fried beans I use my homemade beans click HERE for the recipe
1 cup of corona and lime shredded Mexican chicken click HERE for the recipe
1 jar of your favorite salsa (I use my mom's homemade stuff!)
1 cup of shredded Monterey jack cheese
1/4 cup diced tomatoes
2 jalapeno peppers diced
2-3 scallions sliced thin
In a 8 or 9 inch square baking dish, spread your cream cheese, then spread your re-fried beans on top. Sprinkle your shredded chicken over the beans. Pour your salsa over the chicken. Top with your shredded cheese.
Sprinkle diced tomatoes and jalapeno peppers over the top bake at 350 for 20 minutes.
Sprinkle scallions over the top of your hot dip.
Now start dipping your favorite tortilla chips!!