Beanchilada Dip


Every once in a while, a recipe comes to me, and I have absolutely no idea what thought processes led to its creation. This is one of those recipes.

I love using refried beans as a dip, and I usually have a couple of cans in my kitchen in case I get a severe case of the munchies, or even the occasional use in a recipe. I think — repeat, think — that the recipe came to me because I wanted to make it just a little spicier. The reason I’m not completely certain is that it sprang forth fully formed, like Athena from the head of Zeus. In any event, once I had the idea, I picked up a can of enchilada sauce the next time I was at Kroger.

And this is the point where I should just stop my musing and give you the recipe:



1 can (16 oz) Refried Beans
1 can (10 oz) Enchilada Sauce


1. Dump the refried beans in a microwave-safe bowl.

2. Add the enchilada sauce. Stir until well blended.

3. Microwave at high power for 60 seconds. Stir, then return to the microwave if necessary for another 60 seconds, until the dip is warm.

Serve with your favorite chips or other dippers.

I called my first attempt at this dip “Green Lantern Dip,” because I used green enchilada sauce and refried black beans — the colors of Green Lantern’s uniform. (Although once the black beans are all mashed up, they have more of a dark brown color to them than black. They are quite a bit darker than refried pinto beans, though.) I suppose if I were really going to go all out, such as serving it at a party, I could added a swirl of sour cream; maybe even in the shape of GL’s insignia.

So far, I have only used green enchilada sauce in making this dip. I don’t know how the red sauce would taste, but I’m thinking that it would work just as well.



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