Championship Bean Dip

This "Championship" Bean Dip was a contest winner for Taste of Home in 1998.  My mom found this recipe and has been making it for as long as I can remember, maybe even since 1998!  I'll have to ask her, but I think she got it from the original magazine.  It's now a staple at every family event and we usually double this recipe for parties, serving it with pico de gallo and tortilla chips.   I add a little extra cumin and cream cheese than the original recipe calls for, and I never use a measuring spoon.  Eyeball it and you still won't go wrong!  The more, the merrier when it comes to this recipe. You can throw these ingredients in a crockpot for 2 or 3 hours before serving, stirring occasionally.  If you don't have 2 or 3 hours, you can microwave the ingredients as you go, and serve warm.  I have used light sour cream with success, but I draw the line at light cream cheese.
Championship Bean Dip Taste of Home contest winner

16oz refried beans

1 cup picante sauce

4 oz Monterrey jack cheese, grated

4 oz cheddar cheese, grated

¾ cup sour cream (or most of an 8oz container)

4 oz cream cheese

1 heaping tablespoon chili powder

1 teaspoon cumin

Combine in crockpot and cook 2 hours.  Serve with tortilla chips and salsa.

MICROWAVE DIRECTIONS:   Put cream cheese in a microwave safe bowl.  Microwave 30 seconds.  Add beans and stir.  Microwave 30 seconds.  Add sour cream and stir.  Microwave 30 seconds.  Add cheeses and spices, stir.  Microwave 30 seconds.  Stir.  Microwave 3 minutes at 50% power.  Stir.  Microwave 3 minutes at 50% power, and stir.  Continue this pattern until cheeses are all melted and dip looks creamy.  Serve warm!

1 16oz can refried beans

Picante sauce

4 oz Monterrey jack cheese, grated

4 oz cheddar cheese, grated

8oz sour cream

1 block cream cheese

Tortilla chips

Pico de Gallo

PANTRY STAPLES:

Chili powder

Cumin