A quick disclaimer: This “recipe” originated in my college dorm room. With no kitchen, my 2 roommates and I got creative with snack foods to keep us fueled during times we didn’t want to venture out to the cafeteria. I now call this “No-Prep Backyard Party Dip,” but as broke college students, we might have called it lunch!
I’m in my 30’s now, I’m a wife and a mom. Somethings have changed since college..for example, I no longer prepare food in the same room that I blow-dry my hair. You’d think I would have come up with a better dip recipe than our go-to dorm room food, but nope! Two reasons why: It tastes great. And, I actually have less time now as a mom than I did as a college student, so this type of recipe is more useful to me than ever!
Tip #1: Don’t tell anyone that this is literally 3 cans dumped into a bowl and stirred together. It’s our secret. Just let your guests enjoy their chips and dip while in disbelief that you could throw together such a delicious appetizer at the last minute, and not even make a mess!
Tip #2: Squeeze in some lime and top with cilantro. We are classy adults, after all. (Bonus points if you put the dip in a cute little cast-iron skillet.)
Tip #3: Place the evidence, ahem, I mean empty containers, in your neighbors recycling bin.
(Bonus: all of these ingredients are shelf-stable, so you can keep everything on hand in case of an appetizer emergency!)
What you need:
1 can of refried beans
1 16 oz jar of salsa
1 16 oz jar of queso/cheese dip
What you do:
Pour all 3 ingredients into a medium sauce pan and heat over low-medium heat, stirring until it looks nice and combined. Serve with your favorite chips while it’s still warm!
(If you have a small crockpot, it really works perfectly to keep the dip warm while your guests enjoy!)
If you really want to class it up, try this dip with my favorite Strawberry Basil Press!