Bean Dip and Traveling Scholars

Bean Dip and Traveling Scholars

Our very long-time friend Ethan came over for dinner last night.  He and Olivia have been friends ever since meeting under the TattleTaleToad in kindergarten.


He came bearing gifts of flowers…


and dessert.


We were excited to hear about his recent travels in China and Spain.  He is quite the adventurer. Ethan is always fun and full of charisma.  You are looking at a future senator or president, of that I have no doubt.  We were joined by Some of Davis’ friends so it was a party.


I served chicken or tofu enchiladas, seasoned rice, bean dip, and guacamole and chips.  Olivia, the vegetarian, accidentally ate a bite of a chicken enchilada so now she is zero days from her last “meat incident.”

The bean dip was a new recipe to me and I really liked it. I forgot to take a picture until after we had dug into it so here it is in progress. Lots o’ cheese.


Bean Dip

1/4 cup chopped onion

1 teaspoon butter or oil

1 8-ounce block cream cheese

1 cup sour cream

2 16-ounce cans refried beans

1/2 of 1-ounce package taco seasoning mix

5 drops hot pepper sauce (optional)

1 8-ounce package shredded cheddar cheese

1 8-ounce package Monterey jack cheese

Preheat oven to 350.  Cook onions over medium heat in butter or oil until softened.  In a medium bowl mix together the cream cheese and the sour cream .  Add the refried beans, hot sauce and taco mix.  Blend in the onions half the cheeses. Transfer the mixture to an 8X11 baking dish.  Top with remaining cheeses.  Bake at 350 degrees for 20 to 30 minutes or until heated through.

It was great to see Ethan and I hope he heads our way again soon!

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One Response to Bean Dip and Traveling Scholars

  1. Sally June 22, 2016 at 8:00 pm #

    Julie has the House of Never-ending Parties!

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