Skillet Rodeo Dip

I love this dip. It's easy to make. And I can use up leftovers. Yup. I created this dip based on leftovers I had in the fridge. I can't tell you how many times that I have made roast, only to have my kids barely eat it, therefore creating leftovers. So put that leftover pork roast (you could use beef!) to work for you in this hearty dip.
I also freeze leftover roast to use in meals later. This is one of those recipes that I would use frozen leftover roast in.

Skillet Rodeo Dip

Author: The Marigold Kitchen

This dip is perfect as an appetizer or a meal!

Ingredients:

• 1 tablespoon butter
• 1 cup cooked shredded pork
• 1 cup salsa
• 1 16 ounce can of refried beans
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3/4 cup shredded sharp cheddar cheese
• 1/2 cup shredded Monterrey jack cheese
• Toppings of your choice: black beans, black olives, chopped tomato, chopped onion, shredded lettuce, sour cream, etc.
• Tortilla chips

Instructions:

1. Preheat oven to 350 degrees.
2. In an oven proof skillet over medium heat, melt the butter. Add the pork and stir around until heated through and the pork starts to brown, about 5 minutes.
3. Add the salsa, refried beans, and the salt and pepper to the skillet with the pork. Mix together until it starts to bubble. Remove from heat.
4. Top with the shredded cheeses. Bake in the oven until cheese has melted and the dip is bubbling, about 10-15 minutes.
5. Remove from the oven. Top with toppings of your choice such as black beans, black olives, chopped tomato, chopped onion, shredded lettuce, sour cream, etc.
6. Serve with tortilla chips.

Created using The Recipes Generator