Chip Beans

Me: What are you making for Tiffany’s cookout?
Sarah: I’m making my famous pasta salad, but Ericka is trying to say she’s making hers too. She needs to find something else to make because everyone knows mine is better.
Me: Well, what do you put in yours?
Sarah: It’s a secret. But Ericka’s is not as good- she uses chip beans.
Me: What?
Sarah: Chip beans.
Me: What the heck are you talking about??….Hey, Ericka- what do you put in your pasta salad??
Ericka: tomatoes, peppers, garbanzos….
Me: Holy crap, Sarah.

In honor of the funniest girls around, I thought I would post the recipe for what Debbie Horan called the original "Richmond Girl Dip." She made it the other night and we were all over it- hence the name. I think some chip beans might make it extra special....

The Original Richmond Girl Dip a la Debbie

INGREDIENTS:
1 (16 ounce) jar salsa
1 (10 ounce) package frozen chopped spinach, thawed and drained
2 cups shredded Monterey Jack cheese
1 (8 ounce) package cream cheese, diced and softened
1 cup evaporated milk
1 (2.25 ounce) can chopped black olives, drained
1 tablespoon red wine vinegar
salt and pepper to taste

DIRECTIONS:
1. Preheat oven to 400 degrees F (200 degrees C).
2. In a medium baking dish, mix together salsa, chopped spinach,
Monterey Jack cheese, cream cheese, evaporated milk, black olives, red wine
vinegar, salt and pepper.
3. Bake mixture in the preheated oven 12 to 15 minutes, or until
bubbly.

"Eeeeerickaaaaaa, back off my pasta salad!"