GRAND RAPIDS, Mich (WOTV) - If you're short on time this spring, let my family's favorite, Mexican bean dip, come to the rescue! The house smells great. Everybody devours it. It's cheap, quick to make and goes great with a cold soda or a frosty beer. Need I say more?
Mexican Bean Dip
Serves 6 as an entree
1 Onion, medium sized
3 Garlic cloves
1 Jalapeno pepper, mild and chopped
1-2 T Cumin
1 T Chili Powder
3 15oz Cans refried beans, vegetarian
½ C Pace Salsa, medium spicy
1 7oz Package Veggie Shreds, cheese alternative
20 Jalapenos slices, pickled
2 C Lettuce, chopped
2 Tomatoes, chopped
½ C Cilantro, chopped
Tortilla chips/tortillas/lettuce leaves
Preheat oven to 350*
Heat oil in a large sauté pan.
In a food processor, chop onion, garlic and jalapeno and reserve ½ for later. Sauté ½ of onion, garlic and chili mixture until onions are translucent. Add cumin and chili powder and sauté for 1 minute. Add refried beans and salsa and cook until warm. Spread beans mixture in bottom of 9"X13" baking dish and top with cheese, jalapeños and ½ of the onion, garlic and chili mixture. Bake covered for 25 minutes at 350*, remove cover and bake for 10 more minutes.
While bean dip is baking chop vegetables. When baking is complete, garnish top of beans with lettuce, tomatoes and cilantro. Serve with my baked tortilla chips (recipe here!) , tortillas, and/or lettuce leaves.
The holiday season has kicked off in Grand Rapids! Bring the family downtown for loads of family fun and don't miss the 42ft Christmas Tree in front of the Grand Rapids Art Museum.
It's OK to Deck The Halls, just Don't Burn Them Down This Holiday Season.
Stick to your health and wellness plan this holiday season by learning how to make healthy holiday desserts that taste great from Margaux Drake, our Healthy Eats crew member and D&W Fresh Market's Living Well Lifestyle Expert...