#3 Thee original Bean Dip

May 25, 2010

I say "original" as it was thee first bean dip I'd ever had. That was again, back in 1980ish. In my mind, I can see Liz's bean dip sitting on her counter in their kitchen. Loud music, food, drinking and lots of laughing all around; Inside and outside.

Although there have been many versions since and though we've all added anything from our kitchen that may enhance our bean dips, I think the following should be remembered as Liz's original Bean Dip.

Liz's Original Bean Dip
1 large can refried beans
1 large jar Pace Picante Sauce(it does matter what brand)
1 bottle La Victoria "hottest" hot sauce
1 lb. Sharp Tillamook Cheddar

Now I've made mine since then in a crock pot because it's easy. I'm wondering if Liz made hers on the stove, in a pan or in the oven in a casserole. I'll have to ask. Recently, she did recall the homemade corn tortillas chips she fried in her kitchen. Fresh, hot and dripping with oil and I remember tons of salt. Fabulous! I'd never heard the word "cholesterol" or "cellulite" at that time. Judging by how we all ate, I dont think any of us had.

Along with thee above "original," comes the Seven Layer Dip. Over done you say? Well not back then! I was in Manicuring school and was all of about 21 years old and there was a potluck of sorts at school. Some girl, who I don't recall, brought the Original Seven Layer Dip. Original I say, because I'd never heard of it before. It was memorable to say the least. I called it my own and made it the next weekend and took it to Rick and Liz's for yet another party at their house.

The Original Seven Layer Dip
1 small can refried bean spread in a 9x11 pan
1 can of sliced olives spread on top of the beans
1 can of chopped ortega chilies next
1 small container of sour cream on that
1 small deli prepared container of guacamole
1 small jar of Picante sauce spread on next
1 8 oz. block of cheddar shredded on the Picante
Chill it for atleast an hour. Serve it with Tostitos.