Spicy Bean Dip

For the past several years I have made spicy bean dip for Michael to enjoy while watching the Super Bowl. The dip by no means dairy-free, but it is free of wheat, corn, and soy. So it's a special, fun treat that I make about once a year. If you can believe it, back in that distant time before kids, I used to make it occasionally for Michael and me to eat for dinner with a bag of chips. Dip and chips for dinner: the thought makes me smile. The beans had protein, and the green onions in the dip counted as a vegetable, right? If you can eat dairy products, I highly recommend this dip. It's easy to make, and everyone for whom I've made it has liked it.

I got this recipe from the first cookbook Michael and I bought together after we got married: Help! My Apartment Has a Kitchen. This was back when I didn't know how to cook at all, and I found the title very comforting. For a cookbook for beginners, it has some really good recipes.

Spicy Bean Dip

Ingredients:

• 1 8-ounce package of cream cheese. Most all full-fat brands are fine. They all contain guar gum and/or xanthan gum, but Michael does not seem to react to the small amount in the cream cheese. Don't buy low-fat cream cheese, which usually contains corn.
  
• 1 8-ounce container of sour cream. Buy a brand, like Daisy brand, that only contains cream and that does not have any additives. Do not buy low-fat if making the dip for Michael because it will contain corn products.
  
• 1 15-ounce can refried beans. Buy a can that is labeled gluten-free and does not contain any corn products like corn starch or distilled vinegar. The two brands I buy are Beanto's traditional refried beans and Amy's traditional refried beans.
• 1 Tbsp. chili powder. I like McCormick brand because it is guaranteed gluten-free.
  
• 1/4 tsp. cayenne pepper
• 3 to 5 green onions, finely chopped
• about 1 cup (or more) of extra-sharp Cheddar cheese for grating on top of the dip.
• a large bag of potato chips. Look for a brand that is gluten-free and not cooked in corn oil. I recommend Utz ripple cut potato chips and Natural Ruffles potato chips.

Instructions:

Take the block of cream cheese out of the refrigerator, cut it into about 8 pieces, and let it sit on the counter for about an hour to come to room temperature.

Preheat oven to 350 degrees. In a large mixing bowl add the cream cheese and sour cream. Turn the mixer on low to medium-low with the paddle attachment to blend the cream cheese and sour cream. Cut off the roots to the green onions and then finely chop the white parts and the first inch of the green parts. Add the refried beans, chili powder, cayenne pepper, and chopped green onions to the mixer, and blend on low to medium-low until thoroughly combined.

Pour the dip into a 1-quart or 2-quart baking dish. (Michael prefers a 2-quart dish because it means there will be more surface area on the dip for the grated cheese.) Grate the Cheddar cheese and sprinkle it on top of the dip. Cover the dish with aluminum foil and place in the oven 20 minutes. Then remove the foil and return the dish to the oven for about 10 to 15 more minutes, until the cheese is melted and the dip is hot in the center of the dish. Serve with potato chips.