Greetings friends, Figured I might as well write this up since I've enjoyed my past few attempts quite a bit. Basically like 15 years ago I had an excess amount of money to buy food and thus wound up working on a particular recipe for 9-12 months intensively and then just added random refinements or subtractions additions over time. The basic concept is refried beans, salsa, sour cream, and shredded cheese (or chopped up block cheese) which is a common enough dip composition but then you combine that with a fajita mix which was Heinz Beef Gravy, Extra Lean Ground beef, and 1 of each color of bell pepper sliced (green, orange, yellow, and red in this case); added to the fajita meat was some kind of taco seasoning (doesn't matter which), garlic salt, and garlic powder typically added directly to the gravy as its cooking on a stove top. The fajita meat is extremely good by itself but you can mix it with the bean mix and voila super good bean dip. In the past 5 years or so I haven't been able to eat a large amount of meat, I can eat meat occasionally just not as a regular component of my diet so I just was working with the bean dip component itself independent of the fajita mix and I've subtracted the sour cream and added rice (and garlic powder recently) but basically you need a bonding agent so that the salsa doesn't become the dominant flavor. Generally avoid using salsa that tastes too much like tomatoes as it will overwrite some of the other component flavors. I've made the full on dip with the fajita mix like 30 or 40 times and the bean component several hundred times with varying results but sometimes you will end up with a completely heterogeneous solidified mix and sometimes it will be more homogenous and closer to liquid; both can be good for different reasons and all of these can be used with tortillas or tostadas as a main dish or just as something to eat with tortilla chips or doritos.
