Recipe of the Week- Bean Dip

For our staff party I fixed a couple of appetizers to enjoy while visiting and waiting for everyone to arrive. I tried out a new bean dip that is served hot, and it got rave reviews. So I thought that I would share that recipe this week, for those of you waiting for a good bean dip to serve with chips. I bought two really hot chili's (that did not get cut open) to put on top for color. The actual dip is mild.

One of our group can not have cheese, so I fixed a fresh guacamole dip for her, and served the blue and yellow corn chips along with some fresh tomatoes from our garden.

For one of our main courses, I made up a lasagna. I haven't made this in many years, but it was fun to do again and really hit the spot. I thought of my older daughter Joy, who always used to LOVE lasagna. When I told her I fixed a pan of it this week, she asked me to make one for her when I go to spend a week with her in September. So...I will be having some more wonderful tastiness.

Hot Bean Dip

1- 8 ounce package cream cheese, softened

2 tablespoons dried parsley flakes

1 cup sour cream

1/4 cup chopped green onions

1 or 2- 16 ounce cans, refried beans

1- 8 ounce package shredded cheddar

1/2 package or recipe taco seasoning mix cheese

1 can chopped mild green chili's

1- 8 ounce pkg shredded monterey jack cheese

Directions:

1. Preheat oven to 350 degrees
2. In a medium bowl, blend the cream cheese and sour cream. Mix in the refried beans, taco seasoning, parsley, green onion, 1/2 of the cheeses. Transfer the mixture to an 8x12 baking pan. Top with remaining cheddar and monterey jack cheeses.
3. Bake in the preheated oven 20-30 minutes, until the cheese is slightly browned and bubbly.

Serve and enjoy!

Have a wonderful Labor Day week-end, and enjoy the last of summer days.