Rio Grande Dip

I really don’t like baked beans or pork and beans. Sorry folks. I know-retro. I know that YOUR mother’s recipe is the best for baked beans and EVERYONE loves them. I don’t care. Bleah.

I won’t be serving this festive dip at one of my parties because of that fact. You might be keen on them though and want to serve it. The sodium content feels high to me-so unless you aren’t fond of your great uncle or wish to lose sight of your ankles this year, cut the salt a bit.

From the 1959 Better Homes and Gardens Holiday Cookbook

2 1-pound cans (4 cups) pork and beans in tomato sauce, sieved
1/2 cup shredded sharp process American Cheese
1 teaspoon garlic salt
1 teaspoon chili powder
1/2 teaspoon salt
Dash cayenne pepper
2 teaspoons vinegar
2 teaspoons Worcestershire sauce
1/2 teaspoon liquid smoke

4 slices crisp cooked bacon, crumbled

Combine all ingredients except bacon; heat in chafing dish or double boiler. Top with crumbled bacon. Serve hot with corn chips or potato chips. Makes about 4 cups.


  1. This is completely off topic and I think I asked Denise once if you have this cookbook, but I have a 1986 version of the Illustrated Encyclopedia of American Cooking. Every time I flip through this cookbook I giggle and think of you. It has recipes that call for No. 2 cans of this and other recipes that call for MSG. I wouldn’t know what the heck a No. 2 can was if it weren’t for this site 🙂

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