August 9, 2010

Best of Old House Kitchen: Easy Cheesy Bean Dip

The next few weeks our family is going to be very busy!  We have two more camping trips, 4-H week, Vacation Bible School (my hubby's in charge of this so of course I'm helping, too!), our 16th wedding anniversary, a birthday celebration, and we have overnight guests coming to visit on two separate occasions!  Crazy busy!  So ya'll will forgive me if I re-post a few things here and there, right?  Good.  I knew you were nice like that!  : )  Monday menu plans will be new each week because, after all, we have to eat and I need a menu.  Tuesday's kitchen tips will be new and we'll keep following the Queen of the Castle series, but the recipes that I post will be our family's favorite ones.  I've taken a poll during one of our latest Dinner Time Quiz Shows so here is a family's favorite.
Easy Cheesy Bean Dip

1 8 oz. cream cheese (softened)
1 can bean dip
1 c. sour cream
1 1/2 tsp. onion powder
1/2 package taco seasoning mix
1/2 lb. shredded colby-jack cheese

Mix all ingredients except the cheese. Layer in a crock pot or a casserole dish 1/2 the mixture and 1/2 the cheese; repeat. Cook on low for 4 hours or so or bake 20 minutes at 350 degrees.

Serve with nacho chips, chopped tomatoes, black olives, guacamole, etc.!

Notes: Sometimes I add 1/2 pound browned, ground beef to the mixture to give it a little more protein. A lot of times when we go camping I'll take a crock pot with us and the ingredients. I'll pop it all in the crock pot after breakfast and it's ready by lunchtime!

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