Salsa Pepper-Jack Grits Dip
Ingredients
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1 (20.5-ounce) can refried beans
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2 cups water
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2 cups milk
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1 teaspoon salt
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1 cup quick-cooking grits
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1/4 cup butter
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1 cup shredded pepper-jack cheese
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1 cup chunky salsa
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Garnish: sour cream, fresh diced tomatoes, and finely chopped cilantro
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Corn chips
Directions
1.
Preheat oven to 350 degrees F. Lightly grease a deep-dish pie plate. Spread refried beans in the bottom of pie plate; set aside.
2.
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.
3.
Add butter and cheese, stirring until melted. Add salsa, stirring to combine. Pour mixture over refried-bean layer in pie plate.
4.
Bake for 30 minutes, or until grits are firm and brown around the edges. Let cool for 5 minutes.
5.
Garnish with sour cream, chopped tomatoes, and cilantro, if desired. Serve with corn chips for dipping.
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