Hot Taco Dip

I hate to waste food, even something like refried beans.  Recently, I made chimichangas for dinner and only needed to 1/2 the can of refried beans.  So what to do with the extra beans?  Whatever I decided to do with the beans, I knew would have to be creative if I wanted Rigby to eat whatever I decided to do with them, because Rigby does not eat beans.  Ever.  And I mean NEVER.  I think it's a texture thing.  So here I am 1/2 a can of refried beans and having watched The Big Waste on the Food Network. 

I tossed the beans in a small sauce pan with some salsa, leftover cream cheese, a couple handfuls of shredded cheddar cheese, and some jalapeno cheese I had in the fridge.  Once the cheeses melted and the dip was warm, I poured the dip into a bowl and garnished it with lettuce, chunks of tomato, and a dollop of sour cream.  I had hubby taste it and he agreed it was tasty.  Then it was time for the ultimate test, the Rigby test.  I told her it was a hot taco dip and she ate it and loved it.  After she downed a good portion, she asked what was in it.  Hubby told her cheese and I said leftovers, Rigby quit eating.  On the bright side, she said she would eat it again, but she prefers a cold taco dip.

Hot Taco Dip

• 1/2 16 ounce can refried beans
• 2 ounces cream cheese
• 1/2 cup shredded jalapeno cheese
• 1/2 cup shredded cheddar cheese
• 1/4 cup salsa

Combine ingredients in a small sauce pan and heat until all the cheeses have melted.  Stirring frequently while the cheeses melt.  Pour dip into a small bowl, garnish with lettuce, tomato, and if desired a dollop of sour cream.  Serve with tortilla chips.  Enjoy