Tuesday, May 28, 2013

spicy Mexican bean dip {gf}


I hope you all had a fabulous Memorial Day weekend! We are headed back to Knoxville after a wonderful (but kinda rainy) vacay visiting friends & family up in Iowa & Minnesota. Back to good ol' Tennessee! And back to some delish recipes. 

This is one of those nothin' fancy but super good and super easy kinda recipes. It's great in a pinch when you need to throw something together for guests (or for a fiesta) or if you're starving and don't have dinner planned. We use this as a dip and a quesadilla filling. (both muy bueno.) You can adjust the cayenne depending on how muy caliente (ok, last lame spanish cliche) you like it. It's one of those easy dishes you can play around with...add cilantro if you're a fan, throw in some peppers...go loco! 
(wow, i must need a mexican vaycay.)

*************************
spicy Mexican bean dip 
{gluten free}

{{{INGREDIENTS}}}
*16 oz. can refried beans
*3 tomatoes, coarsely chopped
*1 avocado, chopped
*3/4 cup shredded Mexican blend cheese
*1 tsp chili powder
*1/2 tsp cayenne pepper
*1/4 tsp garlic powder
*1/2 tsp salt


{{{DIRECTIONS}}}
1.Add the refried beans, chili powder, cayenne, garlic powder, and salt to a large bowl and mix well.
2.Add the cheese and follow in the rest of the ingredients.
3.Store in an airtight container in the fridge.




Have a fantastico day!


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