Akin Bean Dip

This bean dip is like an actual member of my family. We’ve shared so many experiences; birthdays, graduations, and holiday parties, that I’ve developed a deep attachment and love for this satisfyingly cheesy appetizer.

 But, my love for this dish doesn’t just stem from nostalgia—it’s a time-tested crowd pleaser. The bean dip is always the first thing to be devoured amongst a competitive spread of cheese plates and canapes. I have uncles who stand in a tight circle around this dip to box out other potential grazers. I regularly burn the roof of my mouth on this bean dip when I am unable to resist diving in to with a Tostito’s scoop while it’s still piping hot. It’s just that good.

 It also helps that this dish is made out of four ingredients you can find at every grocery store (and most bodegas). It takes less than five minutes to assemble and can be prepared in advance. You’ll want to adopt the Akin Bean Dip into your family too.

Serves 12.

·      1 ½ cup refried beans (such as Old El Paso)

·      1 ½ cup sour cream

·      1 ½ cup mild or medium salsa

·      2 cups shredded Mexican cheese

·      Tortilla chips for serving

1.     Preheat oven to 350 degrees.

2.     Thinly spread the refried beans across the bottom of a 9x13-inch baking dish. Top with a thin layer of salsa then sour cream.

3.     Sprinkle shredded cheese on top until the salsa layer is covered.

4.     Bake for 15-20 minutes or until the cheese is melted and bubbling. Serve hot with tortilla chips.