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
Related Video
How To Make The Best Salsa

Want to know how to make the best salsa? Throw in some fresh tomatoes and jalapenos to make it thick and chunky. If you like your salsa on the spicy side, feel free to use more jalapenos (and leave in the seeds).

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.
Back to Top