Food for thought...

I have really been slacking in the "making dinner" department lately. School is just dragging me down along with the worst case of allergies I think I have ever had. But yesterday I found this bean dip recipe that looked really good. Now normally I hate everything that is considered Mexican food, but refried beans are actually something I enjoy in small doses. So I introduce to you Warm Bean Dip which I found from The Country Cook via pinterest of course.

Ingredients:

2 cans (16 Oz) Refried Beans

1 can (10.5 Oz) Diced Tomatoes (see notes)

1 Tablespoon Taco Seasoning

4 cups Shredded Colby-jack Cheese (see notes)

Directions:

Preheat oven to 325F degrees.

Drain excess juice from tomatoes using a strainer.

In a medium bowl, combine refried beans, drained tomatoes, taco seasoning and 2 cups of cheese.

Spray an 8×8 baking dish with nonstick spray. Pour combined ingredients into dish and spread around evenly.

Bake for 20-25 minutes until thoroughly heated through. Add remaining cheese on top of dip and bake for another 5 minutes until cheese is melted.

Serve warm with your favorite tortilla chips.

I am not a tomato fan so I put just a tiny bit in there... although next time I don't think I will put any in there. I think this might also be good with some taco seasoned beef thrown in there. 

I made this for me and my two roommates and the 2 cans of refried beans was wayyy to much. Next time I will definitely cut back the ingredients, with the exception of the cheese. But I definitely recommend this as a try!