I didn’t plan to share this Mexican Bean Dip with you today.
Didn’t plan to have it for dinner either.
We normally eat dinner foods not appetizers at that time of day.
But Summer does that to us.
It throws all the dinner rules out the window.
Life slows down and relaxes a bit.
It is hard to hurry up in flip flops.
Usually I have some thoughts about photographing whatever I am cooking that day, in advance.
Maybe have some props out on the counter at the ready.
Not this time.
And, you can clearly see we dug in (a bit) before I shot the dip.
That is exactly why I am sharing it with you.
Not that you don’t know how to make Mexican Black Bean Dip.
I am sure most of you do.
But I am thinking perhaps you have forgotten how darn good cream cheese, refried beans, salsa, scallions and some lettuce can be.
I took just one bite.
And ran for my camera before the whole thing was gobbled up.
So, slip on your flip flops, throw the dinner rules out the window, and make some dip for dinner tonight.
- 1 8oz package of cream cheese, room temperature
- 1 16 oz can of refried black beans
- 1 16 oz jar of salsa, I like Pace medium hot
- 1 cup shredded mexican cheese, I used Sargento
- 4 scallions, sliced thinly
- 4 cups romaine letuce, chopped
Preheat oven to 375 degrees.
Spray a glass pie plate or other shallow baking dish with olive oil.
Press cream cheese into a even layer on bottom.
Spread the refried beans on top, then add the salsa making it smooth on top.
Sprinkle with shredded cheese.
Scatter with scallions and bake for 20-30 minutes, or until lightly browned and bubbly.
Top with chopped romaine and serve with tortilla chips.
A margarita might be nice too!
You can also scatter jalapeños and black olives on top. I would be kids don't like them.