Before staying with me, he had been traveling north from Florida to Maine in a '94 Benz bringing with him the good gospel of bean salsa. This is the most amazing chip dip/scoop/topping/salsa/et cetera. Built upon a base of refried beans and salsa, it becomes an explosion of flavor inside your mouth with hidden subtleties such as avocado and lime juice.
Step 1: Ingredients
1 mature Avocado. If you do not have an avocado you can always just use guacamole.
1 large can Refried Beans. About 32 oz. Old El Paso is the best because it's denser and less liquid.
1 jar Salsa. About 12 oz. Medium or Hot. We used medium for this Instructable, but I would recommend hot because it gets diluted to about 1/4 its original strength.
1/3 jar Salsa con Queso, or any other mexican cheese dip. About 4 ounces. More if you like the flavor.
Tabasco or other hot sauce to flavor and to add spice if you wish.
Bag of your favorite Corn Chips
Optional: Shredded Cheese
Step 2: Avocado
Step 3: Beans and Salsa
Open a jar of salsa, add, and mix.
Step 4: Cheese Sauce and Flavor
Then, add Tabasco or another hot sauce to taste. It may take a fair amount to get the desired flavor as there will be a lot of dip. Don't worry, it has a way of disappearing.
Lastly, add a bit of lime juice to taste. The citrus mixes well with the rest of the flavors. I would estimate we used about 2 teaspoons of it.
Step 5: Serve!
If you have any extra, it stores in the fridge for a while. I've never tested how long "a while" is because I don't have that level of self restraint, but it will be fine for at least 5 days.
One possible alternate recipe is using refried pinto beans instead of the traditional ones (I don't know what bean that uses). This way came out a bit more orange with a slightly different flavor. Could just be the brand, but there was definitely a difference. Also on this try we used a hot salsa and added a large amount of Chipotle Tabasco to give it a nice burn.
If you have further ideas or questions, please feel free to comment below.