As mentioned in an earlier post, I am going through my magazines in hopes of making some space. I have been coming across tons of recipes that I can't wait to try, and of course share with you!

I prefer to keep food on Sunday's easy as it is usually our main family day. Supper is usually leftovers or some variety of snack-like foods. We tried this one for our Sunday evening meal. It is super delicious and honestly way better than I even expected. We dipped cheese quesadillas and chips into the dip but crackers or those hard, long bread sticks would work great too!

Enchilada Dip from Wondertime Magazine

1 tablespoon olive oil, divided
1 pound lean ground beef or turkey
1/2 teaspoon kosher salt
2 cloves garlic, minced
1 cup enchilada sauce or mild salsa
1 (15 ounce) can pinto beans, drained and rinsed (Goya pink beans are perfect)
4 ounces cream cheese
4 ounces cheddar cheese, grated (about 1 cup)

In a large pan, heat half the oil over medium-high heat, add beef or turkey and salt, and brown for about 10 minutes, stirring to break up clumps. If the meat has given off a lot of fat, drain it off; otherwise simply push meat to the side. Add remaining oil and garlic, and cook briefly over medium-low heat. Stir in the sauce or salsa, bring to a simmer, and add beans and cream cheese. Stir gently until cream cheese melts, then turn heat to low and add cheddar, stirring until everything is hot and molten. Pour into a bowl to serve.

Nutritional Information
Per Serving (1/4 cup): 139 Calories, 9g Protein, 5g Carbs, 1g Fiber, 0g Sugar, 9g Fat, 4g Saturated Fat, 279mg Sodium, 33mg Cholesterol.

Check out some more great dips and dippers at Dips for Dinner!