Katie Cooks: Bean Dip edition

Is it cooking if you don't use the stove? If you don't "hot it up" as my grandmother used to say? This is an incredibly easy recipe...made even easier because there is no cooking involved. It's requested almost as much as my grits casserole. And my children think it's sacrilege to have Mexican food without bean dip. I got this recipe from my friend and Creative Memories consultant Patty - who always used to serve it at crops. This is also the bean dip that Madalyn "stole" cheese from (check out the comments from this post to see that gem of a story).

Here are all the ingredient:

Put the beans in the bottom of a pan. We like to smoosh the beans so that the dip is not chunky. Is smooshing a word?

Next, add salsa. We're wimpy and use mild:

Next layer is Ranch dressing. When people have this dip this is the part that perplexes them. Make 'em guess. They'll want to think it's sour cream...but they know that is not it. But for some reason, they don't think Ranch. When you add the ranch, attempt to keep it as a layer and not mix it with the salsa. This is a challenge. Sometimes you just have some nice pink salsa when you are done.

Finally top with cheese. Dont' let small children steal this part. Or put it back.

Serve with chips. If your children are anything like mine...they'll want any leftovers for breakfast. You can always top with other things like diced tomatoes or olives or jalapenos. We don't. Because we don't like them.

Here is our simple recipe (and yes, it's another without measurements. You don't need no stinkin' measurements)

1 small can refried beans

salsa

Ranch dressing

shredded cheese

Add beans to bottom of dish (I use an 11x7 or 9x9 dish. If you are going to use a 9x13, you'll probably want 2 cans of beans.) Spread evenly.

Top with salsa

Add Ranch dressing, Spreading over salsa.

Top with shredded cheese and whatever else you want to add.

Eat with chips. It keeps for about a week in the fridge. If it lasts that long. Enjoy!