Monday, October 2, 2017


I made this Creamy Bean Dip for the canasta group. I usually just have dessert, but this time I decided to have snack in case some people were hungry. (I know Friend Janice never eats lunch before we get together with the "girls" for one of our small groups.) It was good that I did because Friend Fran announced she was hungry when she came in and saw I had snacks also. She was going to start "helping" her plate until I told her to wait seven minutes for the dip to come out of the oven. Seven minutes later she was back in the kitchen reaching for her plate.

It was a big hit for a good reason. It is delicious. Janice said it tasted like chili to her. 

The recipe is another one from Debbie Macomber's Cedar Cove Cookbook - once again from Troy and Faith Davis at 92 Pacific Boulevard and The Waterfront Park.


1       15-ounce can of refried beans
4        ounces cream cheese, at room temperature (I used 1/3 less fat but could have used fat free also.)
1        cup sour cream (I used fat free.)
1        package taco seasoning mix
1/2     lb Velveeta or sharp cheddar cheese, cut into cubes (I did use Velveeta.)

Preheat oven to 350 degrees. 

Combine the beans, cream cheese and sour cream together
until well blended in a mixing bowl.

Add the seasoning mix
and once again stir til thoroughly mixed.

Fold in the cheese.

Spoon mixture into 1-1/2 to 2 quart casserole. (I used a shallow 1-1/2 quart casserole dish and forgot to take a picture of it before I put it in the oven.)

Bake for 30 minutes, until cheese melts and dip is warmed through.

Serve warm.


  1. Sounds yummy! Wish I could have been there...