Salsa Pepper-Jack Grits Dip
Recipe from Taste of the South

Salsa Pepper-Jack Grits Dip

by 1  person

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  • 1  20 1/2 ounce can 
    refried beans
  • 2   cups 
  • 2   cups 
  • 1   teaspoon 
  • 1   cup 
    quick-cooking grits
  • 1/4  cup 
  • 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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