Buffalo Chicken Rolls

Are you ready for some football? We're hosting today's Patriots season kickoff. I am planning on serving this appetizer to our friends as we start another fall football season of Sunday potlucks. We have a local restaurant that makes an amazing buffalo chicken egg roll appetizer. They're deep fried pockets of goodness. I was excited to discover this baked recipe on Can You Stay for Dinner. These rolls convey the same buffalo deliciousness with fewer calories. They may not taste the exact same, but they are a good substitute. You can adjust the amounts below to make more egg rolls. I often do that because they freeze and reheat well. I hope you all enjoy the return of football. GO PATS!

You will need:
*12 egg roll wrappers
*1 cup cooked and shredded chicken
*2/3 cup Frank’s Buffalo Wing Sauce (or hot sauce if preferred)
*1 cup crumbled blue cheese
*1 cup shredded slaw mix
*blue cheese dressing, for serving

1. Preheat oven to 400.

2. Combine the chicken and hot sauce in a small bowl. Mix until the chicken is coated. Place a small bowl of water near you.

3. To fill the egg roll wrappers, start with 1 tablespoon of slaw near the bottom right corner. Above (not on top of) that put 2 tablespoons of the spicy chicken. Place 1 tablespoon of blue cheese on top of the chicken. You do not want to overfill the wrappers or they will split open while cooking. Fold the bottom of the egg roll over the filling, then tuck in each side corner and continue to roll. Seal the top flap by dipping your finger in the water bowl and running it along the edge. You want to outline it like the seal on an envelope before sealing the roll. Repeat with the remaining rolls.
*The post where I found this recipe (linked above) has great photos if you've never rolled egg rolls before.

4. Place the rolls on a wire rack set over a cookie sheet. Lightly spread, or spritz, olive oil on top of the rolls. Bake for about 15 minutes or until crisp and a light golden brown.

Early prep/freezing notes:
You can prepare the rolls ahead of time on the day you're serving and keep them in the fridge until cooking. If freezing, I prefer to bake them first and then freeze them once they've cooled. The cooked rolls will also keep a couple days in the fridge.

Spanakopita Bites

I waste an impressive amount of time on Pinterest looking at food. Dave and I were discussing last night that I probably have pinned more dinners than I'll ever make. In the summer I also pin ideas for my classroom and consider that doing some school work. It's professional development, right?
This appetizer was a Pinterest discovery. It comes from Iowa Girl Eats. I always forget how convenient phyllo cups are. This is a great recipe for a shower, cookout, dinner, or any other get together.

You will need:
*30 frozen phyllo cups (usually this takes 2 packages)
*1 tablespoon EVOO
*1 small onion, minced
*2 garlic cloves, minced
*salt and pepper, to taste
*16oz bag of fresh spinach (you could substitute 10oz thawed frozen spinach)
*6oz crumbled feta cheese
*pinch ground nutmeg
*1 egg, whisked

1. Preheat oven to 350 degrees. Arrange the phyllo cups on 2 baking sheets; set aside.

2. Heat the olive oil in a skillet over medium heat. Saute onion until translucent, about 5 minutes. Add garlic, spinach, salt and pepper. Once spinach is cooked, remove from the heat and transfer to a large mixing bowl; allow it to cool slightly. (If using frozen spinach you do not need to cook it. Just add it into the bowl on step 3)

3. Add feta cheese, nutmeg, and egg to the bowl of spinach and stir to combine. Spoon mixture into phyllo cups. Bake for about 13 minutes or until cups are golden brown around the edges. Serve hot or at room temperature. 

*You could assemble these ahead of time and keep them in the fridge for a day or less before baking.

Sausage Wonton Cups

It's Super Bowl Sunday. While my beloved Patriots are not playing, we'll still tune in for the big game to watch the end of the NFL season. This also concludes our weekly Sunday potluck style afternoons with friends. This appetizer comes from a football get together. A coworker of mine makes these regularly, and I finally tried making them myself. These are creamy, cheesy, and delicious!

You will need:
*16oz frozen sausage
*24 wonton wrappers
*1 cup cheddar jack shredded cheese
*1 cup ranch dressing

1. Preheat oven to 350.

2. Cook sausage in a skillet over medium heat, crumbling with a spoon or spatula.  Once sausage has browned, place onto a paper towel lined plate to drain the grease.

3. While sausage is cooking, place the wonton wrappers into muffin tin wells. Heat wonton cups in preheated oven for about 5 minutes.

4. In a large mixing bowl, combine the cooked sausage, ranch, and cheese. Spoon mixture into wonton cups and cook for about 10 minutes.

Serve warm.

Enchilada Stuffed Mushrooms

Here's another appetizer that I test drove at our weekly football potluck get together. I love mushrooms and Dave can't stand them. The taste of these was good enough for him to overlook the texture and enjoy the flavor. This is a quick stuffed mushroom recipe. I look forward to trying these again soon.I found this recipe on Lauren's Latest.

You will need:

*20-24 baby bella mushrooms
*
6 oz. softened cream cheese

*1/4 cup grated parmigianno regianno cheese

*1 teaspoon taco seasoning

*1 green onion, sliced-white and green parts 

*1 cup grated cheddar cheese, divided

*salt & pepper, to taste

*1 cup red enchilada sauce

*any desired toppings: sour cream, salsa, cilantro, etc. (We enjoyed them as is)

1. Preheat oven to 375 degrees. Lightly grease a baking dish.

2. Remove stems from mushrooms and wipe caps with damp cloth. Place clean caps into greased baking dish.

3. In a bowl, stir cream cheese until soft and smooth. Add parmigianno regianno cheese, taco seasoning, green onion, 3/4 cup cheddar cheese, salt and pepper to the cream cheese. Mix well. Spoon filling into mushroom caps. Pour enchilada sauce over top. Sprinkle with remaining 1/4 cup cheddar cheese. Bake 20 minutes until browned and bubbly. Serve hot.

Cranberry, Caramelized Onion, and Goat Cheese Dip

I am currently finalizing my Thanksgiving menu. I have approximately 50 different recipes I'd like to make. Most of them are appetizers and desserts. The problem with this is that I only have about 8 people coming to dinner so I must cut back. This recipe is a simple appetizer that I have made the past couple of Thanksgivings. I've also brought it to football games and holiday parties. There are rarely any leftovers! I think this recipe pairs best with buttery Ritz crackers. If you're also currently hoarding seasonal recipes, I highly recommend you add this to the list. I first discovered this recipe on Beantown Baker.

You will need:
*8oz. cream cheese, softened
*4 oz. goat cheese, room temperature
*1 cup shredded Cheddar cheese, room temperature
     (I often forget the room temp step on the cheddar and it still works)
*2 teaspoons vegetable oil
*1 medium sweet onion, diced
*1 cup fresh or frozen cranberries
*1/4 cup and 1 teaspoon sugar, divided
*1/4 cup water
*1 tablespoon balsamic vinegar
*1/4 cup coarsely chopped pecans (optional-I've made with and without)

1. In a mixing bowl, beat the cream cheese and goat cheese together until smooth; add the cheddar cheese and mix until well incorporated. Use a flat spatula to spread into the bottom of a baking dish. Cover and chill for at least 1 hour.

2. Heat oil in a skillet over medium high heat. Add the diced onions and saute until softened. Add teaspoon of sugar and mix well. Continue cooking to caramelize the onions. Lower the heat slightly and stir every few minutes. This process should take about 10 minutes. Once the onions are caramelized remove them from the skillet and set aside.

3. Add the cranberries, sugar, and water into the warm skillet. Stir to dissolve sugar. Turn heat up to medium and cook until cranberries pop open and are softened. (about 5 minutes) Once mixture thickens, add the balsamic vinegar and return the onions to the skillet. Stir well, then cool.

4. Just prior to serving dip, spoon the cranberry mixture on top of the cheese mixture. Sprinkle with pecans if desired.

Strawberry Caprese Salad

I clearly forgot to take a picture of this salad before we began eating it on Father's Day. This is a light recipe that works well as an appetizer or side. I served it without the balsamic topping, but I imagine it will be even better next time when I remember to put it on! With this season's fresh strawberries and tomatoes, this is a must try recipe for an upcoming barbeque. It was easy to double this recipe, and I made an extra small batch for lunch one day with some leftovers. This is a recipe from Pink Parsley.

You will need:
*1 cup halved grape tomatoes
*1/4 teaspoon kosher salt
*pinch of sugar
*1/2 cup balsamic vinegar
*1 tablespoon olive oil
*1 tablespoon honey
*squeeze of fresh lemon juice
*1 cup hulled and quartered strawberries
*1/2 cup diced fresh mozzarella
*4-5 basil leaves, sliced into ribbons

1. Gently mix the tomatoes with the salt and sugar in a colander; let the tomato mixture sit and drain for 10-15 minutes to remove excess water.

2. Meanwhile, bring the vinegar to a boil in a small saucepan.  Cook until it is thick and syrupy, about 5-10 minutes, when only a few tablespoons remain.  Remove from heat and pour into a small bowl to cool.

3. In a medium bowl, whisk together the olive oil, honey, and lemon juice. Add a pinch of salt. Add the tomatoes, strawberries, mozzarella, and basil to the bowl and mix.  '

4. Before serving, drizzle with some of the balsamic vinegar. (A little goes a long way!)

Addictive Fruit Dip

This is like frosting in a bowl. I was caught a few times just using fruit as a spoon to get this deliciousness into my mouth. I like to think that this is healthy because of the use of yogurt. This dip was popular at our Father's Day cookout and the 4th of July party. I think I have another go to summer appetizer! This truly pairs well with almost anything. I found this recipe at Sweet Tooth, Sweet Life.

You will need:
*1 (8oz.) package reduced fat cream cheese, softened
*3/4 cup packed brown sugar
*1/4 tsp vanilla extract
*6 oz non-fat Greek yogurt
*1 cup cold skim milk
*1 package sugar-Free instant vanilla pudding mix
*items for dipping: watermelon, cantaloupe, graham crackers, strawberries

1. Use a mixer to beat the cream cheese smooth, then add the brown sugar. Add the milk, yogurt, and pudding mix; mix until well combined. Stir in vanilla.

2. Chill at least two hours before serving.

Cucumber Bites

School's out for the summer! That means I'll have a bit more time and energy to put back in to this little neglected blog.

These simple cucumber bites were a perfect appetizer for my friend's baby shower. I've also made them for a Christening and simple backyard barbeque. With the cream and cheese topping, these are not something that will do well out in the sun for long. Luckily, they usually don't last too long anyway. I found this recipe on Annie's Eats.

You will need:
*
1 (5.2 oz) package garlic herb Boursin cheese
*
2-3 tablespoons heavy cream
*1 cucumber, partially peeled

1. Make the filling by placing the Boursin in a small bowl and adding in 2 tablespoons of the heavy cream. Combine with a fork until smooth.  If needed, stir in an additional tablespoon of cream until the mixture is a good piping consistency.  Transfer filling to a pastry bag fitted with a decorative tip. Set aside until the cucumber is ready.

2. Slice the cucumber into ½-inch thick slices.  Gently spoon out most of the seeds from the center of each slice, leaving a small portion to keep the filling in place.  Arrange the slices on a serving platter and pipe a drop of the filling onto each cucumber slice.  Serve chilled.
*These cucumber bites can be made up to 6 hours in advance and refrigerated until serving.

Chicken and Goat Cheese Strudel

I love getting recipes and ideas from Clean Eating Magazine. I signed up for a subscription through an online deal site not sure what to expect. There are so many cooking magazines that come to our mailbox and Clean Eating is often the one I read first because it's easy to flip through. This recipe is from the Nov/Dec 2011 issue, and it was a perfect dish during the busier holiday months. We've had this for lunch and dinner. I've even sliced it into smaller portions to serve as an appetizer too. We'll be enjoying this again one night this week.

You will need:
*2 garlic cloves, minced
*1 pound ground chicken
*2 teaspoons Italian seasoning
*5 ounces baby spinach
*4 ounces goat cheese, crumbled
*4 sheets phyllo dough (whole wheat is recommended, but I couldn't find any)
*sea salt and fresh ground black pepper

1. Preheat the oven to 350. Cook chicken in a skillet over medium-high heat; season with garlic and Italian seasoning. Once the chicken is cooked through, place into a mixing bowl.

2. Reuse the skillet to sautee the spinach. (This should only take a couple of minutes) Strain the spinach to remove all moisture by squeezing out the liquid with a spatula in a fine mesh strainer. (If you do not have a fine mesh strainer, you could also push the spinach to the sides of a colander to help remove the moisture) Add the spinach to the seasoned chicken and stir in the goat cheese. Add salt and pepper for flavor.

3. On a flat surface, mist one phyllo sheet with cooking spray or olive oil. Top with another phyllo sheet and spray again. Repeat with all sheets misting before each addition. Mist only the edges of the top sheet. Spoon the chicken and spinach mixture onto the bottom third of the phyllo stack. Be sure to leave about a 2 inch border at the bottom. Roll the phyllo dough over the top of the filling and keep rolling tucking in the edges as you go. Mist the top of the strudel. Using a knife, make small slits in the top about 1 inch apart. Place on a parchment lined baking sheet and cook for 25 minutes, until the cheese bubbles a bit from the top. Let cool 5 minutes before slicing and serving.

Potato Slabs

Football Sundays are always a great time full of food and friends. Each week, we get together with our closest friends to watch the Patriots game. It's always a potluck as we each bring an appetizer, dinner course, or dessert. These potato slabs were the perfect game watching food. I increased the amount from the recipe I found on Mrs. Regueiro's Plate.

You will need:
*3 russet potatoes
*3/4 teaspoon smoked paprika
*3/4 teaspoon garlic powder
*salt and pepper
*1/2 cup monterey cheese
*7 slices of bacon, diced and cooked

Topping suggestions:
*3 scallions sliced thinly, white and green parts (3)
*sour cream or Greek yogurt

1. Preheat oven to 375 degrees. Wash and scrub potatoes clean. Using a mandoline slicer or sharp knife, slice the potatoes (the long way) into ¼ inch slices.

2. Place potato slices on a large baking sheet. Season with garlic powder, smoked paprika, salt and pepper on both sides of the potatoes. Drizzle one to two tablespoons of olive oil over the potatoes.

3. Bake for 25 to 30 minutes. Flip potatoes over and bake for an additional 15 minutes.

4. Remove pan from oven and top of each potato slab with some cheese and bacon. Return the pan to the oven and cook another 5 to 10 minutes, or until the cheese is melted and bubbly.

5. Serve with any additional toppings you'd like. We served with scallions and Greek yogurt.

Mango-Avocado Salsa

I am a recipe hoarder. Seriously, there are so many items starred in my Google Reader, recipes in Word documents, dog-eared pages in magazines and cookbooks, as well as inspiration from family and friends. I love trying something new. Usually, I sit on a delicious recipe for too long, and then I am a bit frustrated with myself for not trying it sooner. That is the case with this fresh and simple summer salsa recipe. It is yet another hit discovered on Skinny Taste. If you have not checked out Gina's blog yet, then you must. She creates and shares delicious, healthy, and usually simple to make recipes. I think this salsa combination would be a great topping to a chopped chicken salad, or as a highlight in tacos, tostadas, or a burrito bowl. I can guarantee that we'll be eating this again soon!

You will need:
* 1 mango, diced
* 1 avocado, diced
* 1 plum tomato, diced
* 1 garlic clove, minced
* 1 jalepeño, seeded and diced (I used a bit less than 1/2 from rings I had leftover)
* 1/4 cup chopped fresh cilantro
* 1 lime, juiced
* 1/4 cup chopped red onion
* 1 tbsp olive oil
* salt and fresh pepper to taste

1. In a bowl, combine all the ingredients and stir together.
2. Refrigerate the mixture for at least 20 minutes before serving. This will help the flavors blend together.

Roasted Chickpeas

So this may not be much of a recipe, but I had never thought of roasting chickpeas until I saw it on Good Thymes and Good Food. These make a great snack, and Dave really enjoyed them. I also liked that these came together quick and easy. I think they'd make a great snack or appetizer to munch on when you have company coming over, or they could be a side if you're looking for a healthier alternative to chips. You could roast chickpeas with any spice combination that you prefer.

You will need:
*1 15 oz. can chickpeas, drained, rinsed, and dried
*1 tablespoon olive oil (I just used my Misto)
*Kosher salt
*pepper
*3/4 tsp. garlic powder
*pinch cayenne pepper, or more if you want more spice

1. Heat the oven to 450 degrees.
2. Toss the chickpeas with olive oil, salt, pepper, garlic powder, and cayenne pepper. Spread the coated peas into a flat layer on a baking sheet.
3. Bake in oven for 15 minutes. After 15 minutes, shake pan to move chickpeas around.
4. Continue to bake for another 15 minutes, checking after every 5 minutes to make sure they do not burn. (Mine were finished just under the total time of 30 minutes)
5. Remove from oven and let cool for a few minutes before eating.

Roasted Garlic Hummus

I have made this recipe many times, but this is the first time I ever took a photo of it. This hummus is worth sharing, so I quickly snapped this photo as we brought it to a football get together. (The tray's empty spot was later taken up by pita chips). I love the taste and texture of this hummus. The scent of garlic roasting is also amazing in this house! The hummus is easy to make and one of the first staples I started making more frequently than buying the premade. We've used it as dip on crackers and veggies, and as a topping on sandwiches. This recipe was found on The Novice Chef. This is one of the first food blogs I started reading, and I have never been disappointed by any of the recipes. I highly recommend checking it out.

You will need:
*2 cups canned chickpeas
*3 tablespoons tahini
*4 tablespoons olive oil
*1/4 cup warm water
*1 extra large head of garlic
*1 lemon, juice of
*1/2 teaspoon sea salt
*1/2 teaspoon cumin
*1/8 teaspoon cayenne pepper

1. Preheat oven to 375°F Cut off the very top of the garlic clove (about 1/4) so that the tops of most of the cloves are exposed slightly. Coat with a little olive oil and wrap securely in tin foil. Roast garlic in oven for 1 hour. Remove and allow cool.

2. Once the garlic has cooled completely, squeeze the roasted garlic out of each clove into food processor. Rinse and drain chickpeas. Add them, and all other ingredients except olive oil, and blend until completely smooth. You will want to scrape the sides to make sure everything is even textured.

3. Add a tablespoon of olive oil at a time, allowing it to combine fully, until you have reached your desired consistency.

4. Serve at room temperature with crackers or veggies. Use as a topping on sandwiches. You can also refrigerate the hummus in an airtight container for up to a week.

Edamole or Guacamame (Edmame Guacamole)

As soon as I saw this recipe on Carrots N Cake, I knew I'd love it. Don't ask me why I waited until January to make it. The dip was popular for Sunday afternoon football watching, and I think it would be great on wraps and sandwiches too. We had a lot of fun coming up with names for this, hence the post title. I can picture myself making this a lot more when/if the warm weather ever returns! I also love that it is made out of ingredients we tend to have on hand and that it is quick to make.

You will need:
*1 ripe avocado
*1 cup edamame, shelled (I used frozen and just let them thaw a bit before combining)
*1 lime, juiced
*1 chipotle pepper in adobo sauce (omitted)
*2 tsp minced garlic
*1/3 bunch of cilantro
*1/2 cup chopped tomato
*1/4 cup chopped onion
*Salt and pepper to taste

1. Combine all ingredients in a food processor and pulse until smooth.

2. Serve cold with tortilla chips, pita chips, crackers, and/or veggies.

Simple Spicy Sausage Dip

I made this dip for a friends birthday party, and it was another successful recipe from Annie's Eats. Because I was making cupcakes (which will be posted soon), I decided to look for a simple appetizer. Of course I was running late. It always takes me way longer to ice cupcakes than I think it will! So Dave gets the credit for making this app from the recipe below. The dip was delicious with some corn chips. This will probably make another appearance at a football get-together soon.

You will need:
*1 pound of spicy/zesty ground sausage (or break up your own frozen)
*1 (15 oz.) can diced tomatoes with green chiles, undrained
*2 (8 oz.) packages cream cheese
*Hot sauce, to taste

1. In a large skillet over medium-high heat, cook the crumbled sausage until browned. Drain off any excess fat.

2. Reduce the heat to medium and add the tomatoes, cream cheese, and hot sauce. Continue to cook, stirring frequently, until the mixture is warmed through and the ingredients are well blended.

3. Taste and adjust seasonings as necessary. Serve warm.

Kielbasa Bites

We celebrated my Dad's June birthday at our new house. He loves kielbasa so I decided to try this easy appetizer. We found another winner! These require only two, maybe three, ingredients and cook for one hour. I found these on Lauren's Kitchen during football season, and I will surely make them for games this fall.

You will need:
* 1 package kielbasa (I used just over a pound)
*12oz ginger ale

1. Chop the kielbasa into slices about 1/2"-1" inch thick.

2. Place in a medium to large skillet and pour the ginger ale over the top.

3. Bring to a slow boil and then simmer, stirring occasionally, until brown and caramelized and all liquid is gone- about 45 minutes to an hour.

4. Serve with a mustard if you desire.

Goat Cheese Marinara Dip

The picture does not do this justice, but I promise that it is still tasty! I love goat cheese, and I love dipping things into marinara sauce. So as soon as I saw this appetizer, I knew I would love it. This dip is great with pita chips, melba toasts, sliced bread, and so on. I have brought it to a couple different gatherings, and I always bring home an empty dish. This recipe is from Kellie's Kitchen.

You will need:
*goat cheese
(the amount can vary depending on the portion you want. I used a 4oz log of herbed goat cheese)
*marinara Sauce
*2 teaspoons minced garlic
*olive oil to drizzle
*cracked black pepper

1. Preheat the oven to 350 degrees.
2. Divide goat cheese into 4 balls. (You may need more, depending on the amount you are working with)
3. Put the round goat cheese in a small shallow baking dish, and pour your marinara sauce around the goat cheese. You do not want to cover the cheese balls.
4. Add the minced garlic and olive oil around the goat cheese balls. Then, add a little fresh cracked pepper on top.
5. Bake for 25 - 30 minutes.
6.Serve with any bread/cracker combination that you prefer.

Pizza Bites

I made these pizza bites for the Superbowl. I hadn't planned on making them, but I had defrosted dough that I needed to use. These were tasty and simple. I think I will make them again soon because it seemed like everyone enjoyed them! Another great thing about this recipe is that we usually have these ingredients on hand. This recipe is from Annie's Eats.

You will need:
*pizza dough (amount used on one pizza_
*4 oz. mozzarella cheese, cubed into about 20-24 pieces
(I sliced some part-skim mozzarella string cheese we had on hand)
*sliced pepperoni
*olive oil
*Italian seasoning
*grated Parmesan cheese

1.Preheat the oven to 400. Lightly grease a 9-inch pie plate or cake pan.

2. Divide the pizza dough into 20-24 sized pieces (try to keep them equal). Take one of the dough pieces, and top with a cube of the cheese and a slice of pepperoni. Pull the edges of the dough around the fillings and pinch closed. Place seam-side down in the baking dish. Repeat with the remaining dough pieces.

3. Lightly brush the tops of the dough balls with olive oil. Sprinkle with Italian seasoning and grated parmesan cheese. Bake for 20 minutes, or until the tops are golden brown. Serve warm, with dipping sauce as desired. (I reheated these before serving, and I used marinara as a dipping sauce)

Stuffed Mushrooms = My Husband Rocks!

I think I have stated it here before, I love mushrooms, and Dave can't stand them. Imagine my surprise when he did the food shopping on Valentine's weekend and came home with mushrooms. (He also did the shopping while I was out with a couple of girlfriends. Another reason he is a keeper!) He then made these mushrooms as a part of our Valentine's Day dinner. I am still enjoying some of the leftovers from the fridge. Dave did not follow a recipe for these, but here is his dictated retelling of what he did.

You will need:
*stuffing mushrooms
*small yellow onion, diced
*4 garlic cloves, minced
*1-2 cups chopped spinach
*1 cup of shredded cheese-(1/2 white cheddar, 1/2 orange cheddar)
*bread crumbs to sprinkle in
*1/4 cup butter

1) Preheat the oven to 350.
2) Stem the mushrooms and dice the stems.
3) Melt the butter in a saucepan. Add the onions and heat until translucent.
4) Add the garlic, diced mushroom stems, and spinach, and cook until the spinach becomes wilted.
5) Add the cheese, and heat until melted. Sprinkle with breadcrumbs to help the mixture thicken.
6) Spoon stuffing into the mushrooms, and bake them on a greased pan for about 20 minutes.

My Go-To Chip Dip

This is one of the few things I have been making for about 10 years. Even in high school and college, I would whip this up to munch on while we watched football. It is easy, tasty, and when I use fat free ingredients, it isn't too 'bad' for you. I am sure everyone has had some variation of this dip, and I encourage you to enjoy one while watching the Super Bowl next Sunday.

You will need:
(You can adjust the amounts to fit in any dish, and you can eyeball how much you'd like to use. I usually use my 13x9 Pyrex. So these amounts are based on that serving dish size.)
*2 cans of refried beans (I often use only one, because my friends aren't too fond of them)
*1 1/2 jars of your favorite salsa
*1 1/2 containers of sour cream
*2 cups of Mexican shredded cheese
*optional toppings of black olives, tomatoes, scallions, etc.
*chips for dipping

1) Layer the first 4 ingredients in order.
2) On top of the shredded cheese, sprinkle any of your optional toppings. Serve with chips.
I find that this is often best when set in the fridge for about an hour before serving.