Bean Dip


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Chef: Thomas Gates



Best returning from the bars drunk food ever. However, it takes a practiced hand to make this stuff while still intoxicated. Novices should prepare it beforehand and use a microwave to reheat.


1 can Refried Beans (I prefer the vegetarian beans because why arne't they all?)
1 can Rotel tomatoes and green chillis
1.5 cup grated chedder or a mexican blend (but not the ones with spices in it)
1 tsp cayenne pepper
2 tsp ground cumin seed

Heat the beans over medium heat in a sauce pan.
Strain the tomatoes and chillis as well as you can.
No need to crush the juice of the tomatoes but get all the excess out.
Once it is hot enough start adding cheese in batches and blending it in with a wooden spoon.
Add cumin and cayenne to taste and blend thoroughly.