That famous bean dip recipe

In case you haven't figured it out yet, I'm no Suzie Homemaker/Betty Crocker/Martha Stewart. In fact, I'm usually quite a disaster in the kitchen. So when I come across something that I can make, and people actually like it, it's kind of a big deal. No matter how simple and brainless the recipe.

Unfortunately, I can't take credit for this bean dip recipe. My best friend Kirsten makes it for me all the time and last month, I finally tried it out for myself. Since then I've thrown this together for various occasions- a tapas party in my Spanish class, just because for my roomies, as an appetizer at my little sisters' birthday parties... And everyone loves it!

So even though the directions are ridiculously easy, I'm going to share this recipe with you all. Because it's the best I can do in the "cooking tutorial" department.

LOS INGREDIENTES:

-2 cans of refried beans

-16 oz. of sour cream

-1 packet of taco seasoning

-1 package of Mexican style shredded cheese

The amounts of the ingredients don't have to be exact. You can play around with how much of everything you use, depending on the size of the dish you're putting it in or your own personal preference. :)

YOU WILL ALSO NEED...

-A small mixing bowl

-A spoon

-A spatula or large spoon for spreading

-A dish to put the dip in

The size dish that you use is up to you. A casserole dish, rectangular cake pan, round cake pan, plastic serving tray... Whatever you have lying around the kitchen will do.

Start by spreading a layer of refried beans on the bottom of the pan. You want to cover the entire pan but the thickness of the beans is up to you, so you may or may not need to use both cans.

Next, mix together the sour cream and taco seasoning in a bowl. Make sure it's blended well enough so that the spread is all the same color, with no chunks of the taco seasoning.

This mixture makes up the next layer of the bean dip, so spread it evenly on top of the refried beans.

The final step is to sprinkle the shredded cheese on top of the dip. And voila! You're done.

You can start eating the dip right away, but I think it tastes better if you cover it and let it chill in the fridge for a little while before digging in.

Enjoy! :)

Even with the simplest of recipes, I can't manage to escape the kitchen unscathed. In the few short minutes it took for me to throw this together, I managed to slice my thumb opening a can of beans and stain my shirt with sour cream.

Good job, Megan...