Easy to make and adaptable to suit your taste, this hot Mexican layer dip is always a hit at parties.
Ingredients
1 15.4 oz. can refried beans
1 8 oz. package of cream cheese, softened
116 oz. jar of your favorite salsa
2 cups Mexican-style shredded cheese
1/2 cup black olives, sliced
1 small jalapeno pepper, seeded and diced
Instructions
Preheat the oven to 350.
In a 9×9 baking dish, spread the refried beans in an even layer, then top with (in order) softened cream cheese, salsa, and cheese.
Sprinkle sliced black olives and diced jalapeno on top to taste.
Bake for 30 minutes or until cheese is melted and bubbling. Serve hot with tortilla chips.
Aimee Tucker
Aimee Tucker is Yankee Magazine’s Home Editor and the Senior Digital Editor of NewEngland.com. A lifelong New Englander and Yankee contributor since 2010, Aimee has written columns devoted to history, foliage, retro food, and architecture, and regularly shares her experiences in New England travel, home, and gardening. Her most memorable Yankee experiences to date include meeting Stephen King, singing along to a James Taylor Fourth of July concert at Tanglewood, and taking to the skies in the Hood blimp for an open-air tour of the Massachusetts coastline.
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