Sunday, September 12, 2010

Bobbie's Mexican Hot Dip

This delicious appetizer dip comes from my dear friend, Bobbie Edwards Kobberman. She used to make it lots when her girls were in high school sports and on the go. She said her family also loved it as a filling for Burritos when there were leftovers. I tried it and loved it too.!! Bobbie said it comes from a book called "Pig Out". Thanks so much, Bobbie(be watching for more of her great recipes!!!)
  1. 1- 8 ounce pkg. cream cheese, softened
  2. 1 small can refried beans
  3. 1- 15 ounce can chili without beans
  4. 1/2 jar Mexican Salsa, mild or medium
  5. 8 ounces cheddar cheese, grated
  6. 1- 15 1/2 ounce can ripe olives, drained and chopped
  7. 2 to 3 green onions, chopped
  8. Nacho chips

Preheat oven to 350 degrees. Layer in a 10 inch pie pan or quiche dish: cream cheese,can of refried beans, chili, 1/2 jar of salsa, grated cheddar cheese, chopped olives, chopped green onions. Bake at 350 degrees for 20-30 minutes or until bubbles begin to form. Let stand 5 minutes and serve with nacho chips

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