Bean Dip

[kniedzw]

[Cross-posted to yummyrecipes.]

I've gotten several requests from folks in Bloomington for "my" bean dip. Well, "my" bean dip was originally peaseblossom's bean dip. I'm merely trying to measure up to hers, which is phenomenal.

Ingredients:

• 2 cups (16 oz) refried pinto beans (I generally go with "low fat" or "organic" since many companies put lard in theirs)
• 8 oz (1 Philly bar) cream cheese, softened
• 8 oz sour cream (low fat works here)
• 1 cup sliced black olives; this is just about a single can (3.8 oz dr wt) of "Early California" olives
• 1 cup finely sliced scallions (primarily the "meaty" parts)
• 1 packet of taco seasoning (I use the non-low-sodium Old El Paso)
• ~8 oz grated cheddar
• ~8 oz grated monterrey jack
• Tabasco sauce

Directions: Blend beans, cream cheese, and sour cream well, but make sure that the cream cheese is roughly room temperature before trying to blend it, or you'll have problems. Add the taco seasoning and about 20 drops of Tabasco (or more or less, to taste). Fold in the olives and scallions, and put the whole shebang in a pie plate or casserole dish. Top with the cheese, and bake at 350 degrees for 20 minutes.