Saturday, January 2, 2010

International Bean Dip, My New Love

Well, if you saw the previous post, you know that I was supposed to post a recipe from my cookbook fromo Savannah, GA. I had a wonderful recipe picked out, one that I thought would be simple - and yet, it turns out it is far from simple to find any kind of grits in this town that are not instant. I need stone-ground, yellow grits. I called or went to 8 stores (count 'em!) and got nowhere. So, I'll be near a Whole Foods next week and will try there. In the meantime..................

I made the inexplicably-titled, yet fabulously-tasting, International Bean Dip from page 16 of this wonderful cookbook: The Recipe Hall of Fame (Gwen McKee and Barbara Moseley, Editors).  



This cookbook is actually a collection of top-rated recipes from other "hometown" kind of cookbooks. International Bean Dip is credited to the cookbook Cook 'em Horns.

Here's the recipe:

International Bean Dip

1 (15 oz) can refried beans
4 oz cream cheese, softened
12 oz sour cream
1 bunch green onions, finely chopped
1/2 (12-oz can) Ortega salsa
1 (1 1/4 oz) packet taco seasoning
1/2 (4-oz) can diced green chili peppers
1 dash oregano
Salt and pepper
1 cup grated monterey jack cheese or longhorn cheese or cheddar cheese

Directions:
Combine all ingredients except grated cheese in ovenproof dish. Sprinkle top with grated cheese. Bake 1 hour at 300 degrees. Serves 15.

The only changes I made, or weirdnesses to note, were:

- It says a "bunch" of onions, but sure it didn't mean the tops and bottoms of a whole bunch. I did the white ends and a couple inches up on the green stems.

- I used Pace Picante - I looked at the Ortega in the store and it was picante (not huge tomato chunks) just like the Pace I had, so I didn't buy more. I thought it might have meant the Ortega taco sauce, which is thin and not chunky, but it only came in an 8 oz bottle.

- I did not think the shredded cheese should be on for the whole hour in the oven since it wasn't covered or anything. So didn't put the cheese on until halfway (30 mins) into it, and I think it was perfect.

Here is a picture of everything in the bowl before mixing.


After mixing, in the pan:


And hot out of the oven:


This bean dip was so good, I can't even tell you. BOTH kids liked it and Mr. D promised to do the dishes out of sheer appreciation for my culinary genius. Mr. D and I ate it with tortilla chips and the kids preferred it inside tortillas like a burrito. I thought it might be a little light on the bean flavor since there was more other stuff than beans, but it was still beany enough to know it was bean dip. This final picture of it out of the oven shows the top got browned, but the sides and inside were still light-colored. I can't wait to take this to a potluck or to have it on the menu the next time I cook Tex-Mex for company.

Beans, Love, and Dinner,

~HD

Mom of Fred and Ginger
Wife of Mr. D
Deliverer of Delicious Dip

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