Corn chips were on sale this week. I know this because I sent my husband to the store for milk and he came back with six large bags of corn chips. And milk.
Corn chips don’t last long in this house, and when there’s dip, the corn chips go even faster. My husband and son can each consume an entire bag of corn chips each when there’s dip.
Their favorite dip is Texas Fire Dip. After you try it, it will be YOUR family’s favorite dip, too.
1 16-ounce can refried beans
1/2 cup shredded provolone cheese
1 tablespoon finely chopped onion
1 garlic clove, minced
1 teaspoon chili powder
3 teaspoons Texas Tropical Habanero pepper jelly (You can use any flavor of pepper jelly, but this is how my family likes this dip best)
What to do:
Put everything except the corn chips in a saucepan and cook over low heat until the cheese is melted and the dip is hot.
Put it in a bowl, open a few bags of corn chips, and step back.