Most might refer to this recipe as Refried Bean Dip or perhaps Mexican Layer Dip. But in our family, this is fondly referred to as Martha Dip.
I am a Texan through and through. In fact, in doing some family genealogy, I discovered I am four generations Texan on my mother’s side. I grew up on Tex-Mex food before it became popular.
Martha was my Texan godmother. She was known more for her seamstress skills than her culinary expertise, but she is the one who introduced us to this tasty, easy dish. And in her honor, we renamed the recipe.
I thought this might be appropriate in light of the Cinco de Mayo celebration this week.
- One large can (or two small) refried beans (I use fat free)
- one package taco seasoning
- 8 ounces sour cream (I try to reduce calories by using low-fat)
- 1.5 cups shredded cheese
- Open can(s) of refried beans and place in large bowl.
- Mix in one package taco seasoning and let set for about an hour.
- Grease a casserole dish and spread bean mixture evenly on the bottom.
- Spread thin layer of sour cream on top of bean mixture.
- Sprinkle cheese liberally over the sour cream.
- Bake at 350 degrees for approximately 20 minutes, or until bubbly.
We find the dip tastes best with Fritos, but honestly you can serve with any tortilla chip, or make a quick bean burrito using a soft whole-wheat tortilla.
This post is a part of BethFishReads’ Weekend Cooking link-up. For more delicious recipes, please visit this weekly blog feature.