If home is where the heart is then I have two homes. One with my family and one with some of the best friends ever.
I did a quick trip “home” with Miss8 and Master2 for 24 hours filled with belly laughs, champagne, beach time, champagne, fun and did I mention champagne? It was a whirlwind trip but I got to check out a friends new library (can’t be called a study anymore when it’s wall to wall bookshelves!), make my famous bean dip, laugh like a lunatic, admire the local curlews, stay up far too late and have loads of fun.
My bean dip is always well received and it’s so easy to make. Why don’t you give it a go?
Drain, rinse and blitz up four cans of kidney beans. Add a jar of salsa and two packets of taco seasoning.
Layer the bean mix with a drained can of corn kernels, three tomatoes roughly diced, one medium onion diced, globs (technical term, that one!) of salsa and sour cream and plenty of grated cheese.
Top with grated cheese and chopped shallots and put in a 180 degree oven for 15 minutes or so. You want the dip to be heated and the cheese to be bubbly and golden.
I serve this with three large bags of corn chips… it makes a lot of dip!