Spice Up the Day with Bean Dip!

I try not to eat a lot between meals, but that’s a problem when my homemade Bean Dip is in the refrigerator.  If my stomach rumbles, I immediately begin thinking about visiting the fridge for just a small spoonful.  Pretty soon none is left.

Spicy Bean Dip – serves 8 (if you don’t eat it all yourself) – (adapted from "HELP! My Apartment Has a Kitchen!")  

1 15-ounce can vegetarian refried beans
1 8-ounce package cream cheese
1 cup sour cream
3 scallions, white and green parts washed and thinly sliced
1 tablespoon chili powder
1/4 teaspoon cayenne pepper (less if you don’t like spicy food)
1/2 cup shredded Cheddar or Monterey Jack cheese
Tortilla or other chips 

Preheat the oven to 350 degrees. 

Combine the refried beans, cream cheese, sour cream, scallion pieces, chili powder and cayenne pepper in a one-quart ovenproof casserole dish.  Mix thoroughly and sprinkle the cheese on top. 

Cover the dish with an ovenproof lid or a piece of aluminum foil tucked around the top edge. Bake for about 30 minutes, or until the mixture bubbles.  Serve with chips.

               For easy recipes, order "Help! My Apartment Has a Kitchen!"