This dip is always a huge hit at any party, not just the SuperBowl. I named it my SuperBowl Dip because it was for a SuperBowl party that I first made it. It's kitchen-famous and not world-famous because it rarely makes it out of the kitchen before being consumed.

Jim's Kitchen-Famous SuperBowl Dip

1 15 oz. can refried beans
1 recipe Taco Meat
1 jar chunky salsa, medium
10 oz. marbled jack cheese, grated
(or 4 to 6 oz. cheddar and 4 to 6 oz Monterey Jack, grated)

1 4 oz. can diced chili peppers
small onion, diced fine
several green onions, diced fine
various optional ingredients (see below)
  1. Line a 9"X13" pan with foil. (This is only to make clean-up easy; if you don't want to line the pan, don't.) Preheat oven to 400 degrees.
  2. This is a layered dip. You will be spreading or sprinkling layers of ingredients. In each step, try to spread the ingredients as evenly as possible over the area of the pan.
  3. Spread refried beans over bottom of lined pan. Regular frijoles are okay, but flavored or fat-free ones will work as well. (However, this dip will NOT be fat-free)
  4. Spread Taco Meat over beans.
  5. Spread salsa over taco meat. (You probably won't use the entire jar. Use whatever seems reasonable)
  6. Sprinkle grated cheese over salsa.
  7. Sprinkle chili peppers and juice over cheese.
  8. Sprinkle onions and green onions over cheese and chili peppers.
  9. Heat in oven until cheese is bubbly, about 10 to 15 minutes. Serve with tortilla chips.

This dip never lasts too long at a party (neither does my terrific buffalo wings recipe). It's great just like it is, but if you like ingredients like black olives, feel free to add them. Just don't make me eat it. Also, it can be served with sour cream and/or guacamole, but doesn't need to be. Those who like serious heat can use a hot salsa or substitute jalapenos for the can of chili peppers. However, this isn't meant to be a tear-inducing recipe, just a fun snack for a group of people.

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