Be the champion of your Super Bowl party with this spicy, cheesy bean dip. Serve it right from the cast iron skillet for an impressive presentation (and less clean-up!) Top with red pepper flakes to turn up the heat, and serve with a side of sour cream and crispy tortilla chips.
Recipe and photograph by Kimme Hargrove
1 cup tomatillo (green) salsa
15 ounce can of refried beans
8 ounce block cream cheese
¼ teaspoon salt
¼ teaspoon cayenne pepper
8 ounces pepper jack (or jalapeno) cheese, shredded
4 ounces mozzarella, shredded
Red pepper flakes (to taste)
Fresh parsley, chopped
Heat oven to 350°F.
Combine salsa and refried beans in a cast iron skillet. Heat on low until smooth and hot, stirring frequently.
Add cream cheese, cayenne pepper and salt. Stir until cream cheese is melted and smooth. Add pepper jack cheese, and stir until melted and smooth.
Top with mozzarella cheese (do not stir in), red pepper flakes and parsley.
Heat 10-15 minutes until bubbly. May also broil on low for 2 minutes to get cheese bubbly and browned.
Serve immediately in the skillet with tortilla chips and sour cream.
Categories: You're Invited