New Year’s Day is fast becoming our preferrence over boozy eve.
We like the idea of greeting the new year with an outdoor adventure, and a celebration with friends and family.
We also just managed to snag our dear friend’s super scrumptious hot bean dip. Although the ingredients are similar to most, she combines beans, cream cheese and sour cream, and then spreads it thinly in a 9 by 13 pan. Gooey, melty bites of yum.
Thinner layers make all the difference. I have seen this called Texas Trash on Pinterest, but don’t let that dissuade you. This is a go-to hot bean dip that everybody loves.
COLLEEN’S BEAN DIP
1-2 cans of re-fried beans, one cup of sour cream, one package of cream cheese, some parsley and chives and 10 drops of tobasco.
You spread that into a 9 by 13 pan and sprinkle liberally with chili powder. Cover with at least two cups of shredded cheddar and monterey jack and then sprinkle liberally again with chili powder.
Bake at 350 for 30 to 40 minutes and serve immediately with crackers that are sturdy enough to get through the cheese.