taco dip recipe?
 

I tried a new taco dip recipe today (refried beans, cream cheese, sour cream, taco seasoning, jalapenos, salsa) but was disappointed. Does anyone have a recipe for taco dip to share that has perhaps more spice?

try habaneros instead of jalapeños which will kick it up a lot- or just some siriacha.

By far the most important thing is to make your own refried beans. Super easy in the crock pot. Soak pinto beans overnight then into the crockpot, keep covered with 1/2 inch of water, 6-8 hrs on high, mash with potato masher, add a little leftover bacon grease you keep in the freezer, and salt to taste. If they are too soupy, take the lid off and cook some more, stirring once in a while. Canned refried beans are god-awful.

I haven't used the packaged taco seasoning for anything in ~30 years. You probably have all the ingredients individually. Chili powder, salt, garlic powder. onion powder, cumin, oregano, cayenne, etc. Make your own and customize to your liking.

And, maybe try a different salsa..

taco dip recipe?
 

Do you work for United's catering service?

Try mixing hot sauce into the beans until they are spicy enough for you.

+1

There's this one old lady who puts that sh#& on everything. (Not to imply the OP is an old lady)

Except "refried bean" are by definition "refried". First you cook them as described, mash them up, and then fry them in a pan, ideally with lard, but bacon fat will certainly get the job done. The crockpot method skips the frying part, which for me, is the best bit.

A misnomer. Refried in this case does not mean 'fried' at all. Not to say it couldn't be done that way, but http://en.wikipedia.org/wiki/Refried_beans .
I have lots of Mexican friends and have eaten at their houses both in the US and Mexico dozens of times. Every one of them makes refried beans in a pot on the stove, or in a crockpot. Never fried at all. I have seen some melt lard in one pot, then transfer the beans to that pot, but it is quickly stirred and then simmers. It makes no difference. I've been making homemade refritos about every other week for 30+ years.:)