April has been a sad month for recipe development. I went on vacation to Colorado for hiking, skiing and Them Crooked Vultures. It was awesome! Unfortunately, when we got back the fridge/freezer was blowing warm air. The maintenance guy at our apartment complex came by the next day and showed me some component that had burned out...with freaky brown burn marks and all (is that fridge a fire hazard???). It was an easy fix, but we lost a lot of food. :-(
In the mess of things, we've been eating more from the pantry...including beans! I always keep cans of refried beans around to make my special recipe bean dip. This bean dip is 10-15 years in the making. (I don't have a good timeline on this.) Growing up, my younger brother and I were always put in charge of making bean dip, since it's pretty easy for kids to do. After years of experimenting with different seasonings and additives, I have found my favorite combo ever. Enjoy it with some organic corn tortilla chips!
Highly Addictive Bean Dip
1 16oz. can of low-fat (or fat-free) vegetarian refried beans
1/4 cup chunky mild or medium salsa
1/4 teaspoon cumin
1/4 teaspoon garlic powder
salt and pepper
hot sauce, optional (I like a few drops of Blair's After Death Sauce)
Mix all ingredients together in a medium bowl. Add salt and pepper to taste (salt needed will vary depending on brand of beans). Add hot sauce for a spicy dip or keep it mild.
Note: If you're avoiding soy, be sure to check the ingredients on the refried beans carefully. Some brands contain soy.
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