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Red Rider recipe forum

I thought that Red Rider had a good idea for a "recipe forum" sounds like fun.

Here is one you all may enjoy.


I have never come across this recipe on the web and have no idea where it came from originally. Mike Smith gave it to me in 1983-1984. It is a fantastic bean dip and is always a hit. We almost never have any left over.

Bean dip
The amount you make will vary so I will give ratios of ingredients.
Large microwave safe bowl
Refried beans (2 large cans for big batch)
Sour cream (16 oz tub for big batch)
Velveeta cheese preferably the Mexican flavored variety (Comes in 3 sized loafs as far as I know. Use the mid sized loaf for a large batch)
Chopped green and regular onions I use the large yellow ones (I use one bundle of greens onions and one large yellow for a large batch)
Diced Chili's fresh or canned (2 4 oz cans for large batch)
Diced Jalapenos (1-2 4 oz cans depending on "heat" level of guests)
Favorite salsa (varies according to flavor / heat you want.)
I usually make a large batch but you can make smaller batches by using the ratios.

Put two 2 large cans of refried beans or the same amount of freshly made beans into the bowl. Heat in a microwave till the beans are good and hot and stir easily.
Blend the cheese into the beans and add in the chopped green and regular onions and cook for a few minutes until it stirs easily and is good and hot.. Finish blending the cheese and onions into the beans.
Add in the sour cream I use the 16 oz tub for this size batch and reheat stirring every couple of minutes.
Add in Chili's, Jalapenos and Salsa.
Cooking time for the dip varies according to microwave power.
Start off with small amounts of Jalapenos and Salsa to adjust the "heat" according to your guests likes.
You can place additional chopped Jaleponos in a bowl next to the dip for those who want more "heat"

Woo - hoooooo! I'm famous!
Already was infamous, so this is

Now I got to come up with some recipes. I'll do an easy one first:

Ever wish that your ketchup wasn't so wuss? As most servicemen know, Tabasco makes anything better (or at least it makes bad crap taste like Tabasco!). So if ya want zing in your sauce, add Tabasco and discover the flavor. I go for about 1/3 Tabasco (or similar red hot sauce) to 2/3 ketchup as a general rule. Great with anything that ya'd put ketchup on: fries, burgers, hush puppies, onion rings...

Not a scintilating recipe (dang, I actually used scintilating in a sentence!), but it's just a small start.

:cheers: