The Bean Dip That Always Disappears
The Bean Dip I’ve Been Making Forever
There are some recipes you make for a season of life and then forget about.
And then there are the ones that quietly become part of your story.
This bean dip falls squarely into the second category.
I have been making some version of this dip forever. Over the years, I’ve tweaked it, adjusted ingredients, changed proportions, and generally fussed with it enough that I think it is fair to say it has officially become my recipe.
But the original inspiration came from somewhere special.
The Story Behind the Recipe
Decades ago, one of my aunts, my Tia, gave me a cookbook that I absolutely loved. It wasn’t fancy. It was one of those community fundraiser cookbooks put together by local people, in this case by a group of police officers’ wives raising money for their local police department. (Yes, it was that long ago.)
Who remembers when people did this?
Churches, schools, civic groups, fire departments. Everybody seemed to have a cookbook full of favorite family recipes. Usually spiral-bound, often a little quirky, and packed with dishes that had names like Best Ever Casserole or Aunt Betty’s Cake.
Sadly, I no longer have that particular cookbook, and I wish I did.
But I do still have a cookbook from the school I attended as a child, and I treasure it. It is filled with recipes that feel like home and reminds me so much of where I grew up and the people who shaped those years.
If you ever come across an old community cookbook at a thrift store, estate sale, or tucked away in someone’s kitchen, grab it. Truly. They are little time capsules of a place and a moment in time.
Why This Bean Dip Is a Keeper
Back to the bean dip.
This one has all the qualities of a recipe that earns permanent status in the rotation. It is easy to make, doubles beautifully for a crowd, and people genuinely love it.
And by love it, I mean this is the kind of dish people hover around at a gathering. The kind that disappears quickly. The kind where someone inevitably says, “Who made this?” and then asks for the recipe.
In my opinion, those are the recipes worth hanging onto.
And this one? It is definitely a keeper.
Tia’s Hot Bean Dip
Ingredients
1 can Frito Lay bean dip
1/2 cup chopped green onions
1/4 cup medium salsa
1- 8 oz package cream cheese, softened and cut into cubes
8 oz sour cream
20 drops tabasco or Sriracha sauce
1 cup cheddar cheese
Cooking Techniques
Mix everything together w/mixer.
Pour into greased 8x8 baking dish.
Top with cheddar cheese.
Bake covered at 350 until it bubbles - 40 minutes to 1 hour.
Uncover for the last 5-15 minutes if you want to brown cheese.
Serve w/Fritos, tortilla chips, or veggies
Tips
Any cheese that is used in Mexican dishes will work. We like cheddar or Monterey Jack.
You can make it a day ahead and reheat it in the microwave.
Use a 9x13 baking dish to double the recipe.