Salsa Pepper-Jack Grits Dip

Recipe from Taste of the South
Shop Kitchen ▾
  • 1 20 1/2 ounce can refried beans
  • 2 cups water
  • 2 cups milk
  • 1 teaspoon salt
  • 1 cup quick-cooking grits
  • 1/4 cup butter
  • 1 cup shredded pepper-jack cheese
  • 1 cup chunky salsa
  • sour cream, fresh diced tomatoes, and finely chopped cilantro
  • Corn chips
Preheat oven to 350 degrees F. Lightly grease a deep-dish pie plate. Spread refried beans in the bottom of pie plate; set aside.
In a large saucepan, combine water, milk, and salt; bring to a boil over medium-high heat. Add grits, stirring to combine. Reduce heat to low. Cover and cook for 5 to 7 minutes, stirring occasionally. Remove from heat.
Add butter and cheese, stirring until melted. Add salsa, stirring to combine. Pour mixture over refried-bean layer in pie plate.
Bake for 30 minutes, or until grits are firm and brown around the edges. Let cool for 5 minutes.
Garnish with sour cream, chopped tomatoes, and cilantro, if desired. Serve with corn chips for dipping.
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