I didn't love this and probably wouldn't bother making it again. That said, the Kidlet really liked it, so it might be worth keeping the recipe on hand for her sake if nothing else.

Bean Dip

Slightly adapted from Pioneer Woman

Ingredients

Dip

• 2 Tbsp. butter
• 1 onion, chopped
• 5 cloves garlic, minced
• salt and pepper, to taste
• 2 cans (~400mL each) chili beans
• 3/4 c. enchilada sauce
• 1/3 c. sour cream
• 1 c. grated cheese

Toppings

Pick 2-4

• Roma tomato, diced
• avocado, diced
• feta or cotija cheese, crumbled
• green onion, chopped
• fresh cilantro
• lime juice
• sour cream

Directions

1. Melt butter in and oven-proof skillet over medium-low heat.
2. Add onion and garlic, season with salt and pepper, and cook until soft and translucent (3-5 minutes).
3. Add beans and enchilada sauce and simmer for another 3-5 minutes.
4. Mash.
5. Stir in sour cream and half the cheese.
6. Top with remaining cheese and broil until melty and bubbling (3-4 minutes).
7. Serve with tortilla chips and desired toppings.