An Easy Mexican Dip


Published: August 27, 2009

Dorm life can be rough, living with different people, doing your own laundry and of course getting food. No one wants to cook when cramming for tests and Manhattan doesn’t exactly have the world’s cheapest food. That’s why I have a tasty and easy Mexican dip recipe that requires very little work, making it ideal for dorm life. This dip can be made quickly and fights off the munchies for a few people, a great dish for any bro time or girls night.

The tools you’ll need:

A microwavable 10-inch pie plate (a casserole dish would work too)

Plastic wrap

A microwave.

The ingredients:

1 can of refried beans

11/2 cups of salsa

1 cup of chopped lettuce

1 cup of shredded cheddar cheese

1 half can of black-pitted olives

1 dollop of sour cream

(This recipe is very easy to modify, so any ingredients that you don’t like or can’t eat, you can take out.)


1) Start by spreading a can of refried beans on the bottom of the pie plate.

2) Pour the salsa on, any brand will do, about a cup and a half worth, but this all depends on how much you like.

3) Put on the lettuce, another cup. Then you put on a cup of cheese or as much as you need to cover the lettuce. (Personally, I like a lot of cheese on mine).

4) Then come the olives, which are optional if you’re not a fan. If you do use them then you’ll want to cut them into rings, about three per olive.

5) After you do this you cover the plate in plastic wrap and stick it in the microwave. Since everyone’s microwave has different settings, you’ll need to watch it. When the cheese is all gooey and melted you can take it out.

6) Finally, you top it off with a dollop of sour cream and it’s ready to serve. You can serve it with any kind of chip, but since it is a thick dip, you may want a stronger chip like Tostitos Scoops.