Super Bean Dip

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I've been a fan of football and bean dip for as long as I can remember. Over the years I've supported only one pro team (Dallas Cowboys,) but I've experimented with dozens of different bean dip recipes. Some are too hot, some are too bland, some are too much work, but all had the cheesy, gotta-have-another-scoop taste that makes a good bean dip great. 

While the dip cooks, I entertain my guests by showing them my sweet beer can collection. Admit it. You. Are. Impressed.

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My years of bean-experimentation have paid off with this super easy, super delicious bean dip recipe. It has just the right amount of heat, a satisfying cheesy texture that hangs on to a good tortilla chip and (SPOILER ALERT) it's EASY.

Mix up a batch of this dip about 2 hours before the big game and it'll be ready by kickoff. 

Super Easy, Super Cheesey, Super Bowl Bean Dip

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Super Bean Dip

Serves 4 

1 16-ounce can refried beans

1 10-ounce can of Rotel tomatoes (drained)

4 tablespoons of picante sauce

2 tablespoons of diced green chiliesSuper Bowl Bean Dip Ready to Eat-300.jpg

1 tablespoon chili powder

1 teaspoon garlic powder

1 teaspoon onion powder

1/4 teaspoon ground cumin

1 3-ounce package cream cheese

1 cup shredded Monterey Jack cheese

1 cup shredded cheddar cheese


3/4 cup sour cream


Tortilla chips

In a bowl, combine all the ingredients and transfer to the crockpot. Cover and cook on LOW for 2 hours, or until heated through, stirring two or three times. Serve with tortilla chips and salsa.


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The List: 3 Soul-Satisfying Soups

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A steaming bowl of soup spells comfort whether there's a chill in the air or you just need a little tender loving care. Packed with flavor, these three favorites are hearty enough to make a meal.

Chicken-licious Tuesday Tortilla Soup

This E-A-S-Y, chicken-licious recipe comes from the Best of Bridge Slow Cooker Cookbook (Robert Rose, July 2012, $29.99). It combines cooked chicken, healthy veggies (garlic, onion, 28 ounces tomatoes and corn), chicken broth, oregano and cumin.

With this one, we're talkin' 10 minutes to mix it up, 4 to 8 hours in the crockpot, and a few, last-minute steps to a delightful dinner. Twenty minutes before it's done, you stir in fresh cilantro, crushed tortilla chips and chipotle chili powder mixed with fresh lime juice for a delightful zing.

Chicken-licious Tuesday Tortilla Soup recipe

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This Tex-Mex-inspired, ground beef number packs the perfect amount of heat. It's spicy enough for a jalapeno-addict like me but not too hot for those who don't need as much of a kick (Bob and our son Cole to be precise).

Cooked 4 to 6 hours in the crockpot, it's flavored with onion, oodles of tomatoes, green chiles, corn, black and pinto beans, Hidden Valley Ranch Dressing Mix and taco seasoning. Serve it with tortilla chips, a healthy dose of cheese and a dollop of sour cream for a soothing supper.

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Here's the Dish: Favorite Zucchini Bread

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Great any season, this cinnamon- and pecan-flavored quick bread is one of our family's favorites. It's heavenly served warm. Bob and Cole top it with a little butter for breakfast. I skip the extra calories and save this yummy bread for dessert later in the day. Ahhh!

It's so moist and sweet you'd never guess it's packed with grated fresh zucchini. What a delicious way to get more veggies!

My dear friend Marsha gave me this easy-to-follow recipe too many years ago to mention and it has been one of my go-to's ever since. It makes 2 luscious loaves so you can share the homemade goodness with a friend or freeze some for later. Either way, your taste buds are in for a treat.


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