Recipe Box

Recipe Box

NEW YEAR'S EVE APPETIZER IDEA by Bill Aftoora, Author of "Cooking in the Comfort Zone"

Texas-Style Chili and Bean Dip

Preheat over to 350-degrees

1 16-ounce can (2 cups) refried beans, warmed slightly
1 8-ounce package cream cheese, kept cold and cut into 1/4" slices
2 cups canned chili without beans, warmed slightly
  or homemade chili (see below for Bill's homemade Chili)
1 8-ounce bag (2 cups) cheddar cheese, shredded
  (or combination of Colby and Monterey Jack cheeses)


In a casserole dish, evenly layer the ingredients in the following order:
refried beans, cream cheese slices, chili and shredded cheese. Bake for 30 minutes or until bubbly.
Remove from oven and let rest 10-15 minutes prior to serving. Serve as a dip with tortilla
or corn chips.

Note from Bill Aftoora:For added flavor and texture, top with your choice of shredded lettuce, diced onions, sliced black olives, jalapeno pepper slices, sour cream and salsa.
____________________________________________________

Chili

Olive oil, as needed
2 pounds, lean ground beef
1 cup onion, finely minced