A scoop of this dip on a crispy tortilla chip is addictively cheesy, spicy, and gooey. Start by making a batch of refried beans with canned beans, then mix in lots of sharp cheddar, pickled jalapeños, and hot sauce. Pour it into a baking dish, top with more shredded cheese, and broil it or heat it on the grill until bubbly. We created this dip for tailgating and feeding friends at your place watching the game, but it also makes a delicious breakfast when stuffed in a tortilla with scrambled eggs and slices of avocado.
Game plan: This recipe can be made at home, transported, and reheated on a grill for tailgates and barbecues. Make the dip through step 6, transfer it to a disposable foil tray, and cool completely. Sprinkle with the remaining cheese, cover with aluminum foil, and refrigerate. When ready to serve, place the covered tray directly on the grill grates over medium heat (about 350°F to 450°F) until the dip is warmed through and the cheese on top is melted, about 30 minutes.
You’ll need to make the Pickled Jalapeños before you begin.
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