Four Layer Bean Dip. Because sometimes you have to go to a pig roast.

And the pig roast is a potluck.

And you totally thought it was NEXT week.

And you haven't been to the grocery for weeks.

And did I mention it was a Pig Roast?

Anyway, sometimes you just have to make the best you can out of what you have.

So I threw together this bean dip and took along a bag of tortilla chips for good measure.

And yes, I know this is a terrible photo.  But what did you want me to do? Take a big serving out before the potluck and take a pretty picture of it and then show up with a half-eaten dish??? Or maybe you wanted me to wait until the first person dished some up and yell at them "HEY! STOP! I need to take a picture of that before you eat it!"  My options were limited here, people...

2 cans of refried beans (I buy the fat free kind because, you know, lard)
Either 1 pack of taco seasoning or 1 teaspoon each chili powder, cumin and garlic powder
1 can petite diced tomatoes
1 brick cream cheese, softened to room temperature
1 cup sour cream
1/3 cup taco sauce.  Ok, true confession time.  I did not have any taco sauce.  But what I did have, buried in the far corners of my glove compartment were several packets of sauce from Taco Bell.  I'm like Ma Ingalls - I use what I have and am thankful for it.  Or whatever.
One jar prepared chili con queso
One small can sliced olives
One small can green chilies

Preheat your oven to 350ish.  Either in the microwave or in a pan on the stovetop, heat the beans and spices just enough to get it mixed and make it spreadable.  Spread this mixture in the bottom of a baking dish - something in the general realm of 9"x13" will be about right.  That's layer one.

Next, drain the juice from the can of diced tomatoes, and sprinkle them on top of the bean mixture.  Layer two, check.

For layer three, mix the cream cheese, sour cream and taco sauce together and spread it over the tomatoes and beans.  This is a bit of a challenge, because you don't to upset the tomatoes.  They're touchy, tomatoes are.

Finally, pour the queso dip over the sour cream mixture, and top it with the olives and chilies.  Bake it for 30 minutes or until it's hot and gooey, and serve it with tortilla chips and roast pig.


  1. om gosh You are hilarious! The way you talk you remind me of my neice
    She lives in Allen,TEXAS. She would do things the way you do and talk
    about it the way you do.I am thinking you probably should do stand up.
    If you could get some material going. You could really scare some of these
    folks in the big time! Not many make me laugh this way.
    It's me...Doris (runshelley@yahoo.com)

    1. Hi Doris! I'm so glad we found each other on the big old internet! I'm not sure a life in stand-up is for me, because I kind of don't like to be around people very much, but maybe someday I'll write a book or something. Nah, probably not, that sounds like too much work. Anyway, I will definitely keep blogging, so stop by as often as you like so you can read my stories about how hard it is to live in my head :)


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