Mom's Famous Bean Dip

January 30, 2015

My mom doesn’t give herself enough credit in the kitchen.  This dip alone is a small yet perfect example of how great she is. Before every holiday party or casual gathering, family members and friends will call her to make sure she is bringing “THE DIP”.  She received a similar recipe from a friend years ago, tweaked it, and has now made it more times than I can recall.  I haven't met a single person who hasn't raved about its flavor. Bonus: it’s deceptively easy to make.  And with the Super Bowl coming up this Sunday, there really isn't a better time to whip up this quick, easy and delicious bean & cheese dip.

2 bars of cream cheese
2 cans of spicy chili beans (we usually use Joan of Arc's, but Bush's are great, too).
2 teaspoons of finely chopped white onion 
1 bag of shredded cheddar cheese
1 bag of shredded mozzarella cheese
Bag of yellow corn chips 

9x11 oven-safe pan
Rubber spatula (for spreading cream cheese)
Sharp knife and/or food processor (to chop onion) 

Preheat empty oven at 350 degrees. Take the two bars of cream cheese out of the refrigerator, remove all packaging/film, and place side by side on a microwave safe plate.  Heat in microwave for roughly two minutes on power level 3 (defrost/soften level). Once softened, use rubber spatula to spread the cream cheese evenly in the pan.

Once the cream cheese is spread, open the two cans of beans, drain the majority of the liquid out, and pour the beans on top of the cream cheese, using the rubber spatula to gently spread them out.

Evenly distribute the finely chopped white onion, then do your best to evenly distribute the shredded cheddar and mozzarella cheeses.

Place in oven at 350 degrees and set timer for roughly 25 minutes.

Enjoy with your favorite yellow corn chips and a cold beer.