It’s bonfire season again! And you know what that means? It means I get to make party food. Lots of appetizers and dips.
And while I love taking the opportunity to painstakingly make a dish, sometimes, I just don’t have the time. So I’ve come to find making layered dips an art, and something that often makes it look like I spent hours slaving over the stove and cutting board, when in fact, I only spent about 15 minutes of prep time and threw it in the oven.
So for a go-to, last minute party offering, might I suggest a Spicy Cheesy Layered Bean Dip?
Spicy Cheesy Layered Bean Dip
1 8-oz. package of cream cheese, softened
1 16-oz can of spicy refried beans
1 and a half cups of shredded cheddar cheese
1 green bell pepper, diced
2 Roma tomatoes, diced
Preheat oven to 350.
In a small rectangular pan, evenly spread out cream cheese. Sprinkle garlic powder, chili powder, cumin, and black pepper over this layer, enough to lightly coat the layer.
Top with a can of refried beans. Evenly spread out. Top with diced tomatoes and green peppers. Cover with cheese.
Use aluminum foil to cover the top of the pan. Place in oven and heat for 15 to 20 minutes. Remove aluminum foil and cook for another 15 to 20 minutes, or until cheese is melted and starts to brown.
Remove from oven and let cool for 5 minutes before serving. It will be hot. Serve with tortilla chips.