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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!)