About

This is the large tray of Mexicanish-dip which Katester has a wonderful habit of making for parties. Try making some and serving it up to unsuspecting guests at your next get together. They'll come back every time.


Serve with some good-quality corn tortilla chips. The dip is thick and demands a mighty chip. (No Frito scoops, though. Too greasy!)


Ingredients

  • 2 Cans Vegetarian-friendly refried beans
  • 2 8oz Blocks of Softened Cream Cheese
  • 1 16oz Container Small Curd Cottage Cheese
  • 1 Packet Vegetarian-friendly Taco Seasoning
  • Lots of Shredded Cheddar / Monterey Jack / Asiago Cheese
  • Cookie Sheet (for serving)
  • Optional: Chopped veggies (onions, olives, tomato, etc)


Steps

Cheese Mixture

  • Using a stand or hand mixer, mix together softened cream cheese and cottage cheese until smooth. This can be done by hand, but it's a lot of work and takes forever.
  • Mix the contents of the taco seasoning packet into the cheese mix. If you like your seasoning stronger, you can use more than one packet, or throw in additional spices.
  • Add a handful of the shredded cheese into the mixture.
  • Mix again until smooth.


Assembly

  • Spread the refried beans on a cookie sheet in an even layer.
  • Spread the cheese mixture evenly over the layer of refried beans.
  • Sprinkle shredded cheeses and optional veggies over the top.


Serving

  • Serve this dip cold with thick, quality corn chips. Thin chips will break, and overly processed chips like Fritos add too much grease. If the dip is served warm, it will still taste great, but it will be a bit on the runny side.
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