This recipe is my dad's. Well, I don't know where he got it but in the cookbook my mom gave me it's title "Dad's Bean Dip". I really like the stuff, so whenever their is a big party I need to bring something to I like to make this stuff and it makes a lot of it so their is plenty to share. I made this stuff for the BYU game last week. The game was painful, we'll leave it at that. At least, the food was good. Now their is only one problem with this bean dip, and for me it's not even a problem, it uses Velveeta and my husband doesn't like Velveeta so I've had to change up the recipe to make it less Velveeta-y to make my husbands taste buds happy too.
In the past I've used half Velveeta half cream cheese. This time around I found something new at the store. Queso Blanco Velveeta. I decided to try it. I figured it would give the same cheesy gooey texture but less of theVelveeta flavor. It made for some tasty bean dip, even approved by hubby, but really all three cheese variations are equally good in my opinion.
Dad's Bean Dip
- 1 lb original Velveeta or Queso Blanco Velveeta of 1/2 lb Dad's Bean Dip Velveeta and 1/2 lb cream cheese
- 1 large 30 oz can re-fried beans
- 1 cup picante sauce or salsa
- 1/2 small can diced jalapenos
Cube cheese, mix all ingredients in a saucepan (or crockpot) and cook on low heat until cheese is melted. Stir occasionally. Serve with tortilla chips (or I like it with Wheat Thins.)