. . . but curiosity hasn't killed me yet. Sometimes it keeps me up late though.
Questions for which I've yet to find an answer:
Was there a real John Jacob Jingleheimer Schmidt?
When did gingerbread houses become a Christmas tradition?
Whence comes the phrase "to do a number on?"
How did people figure out which mushrooms were edible?
Why is taco dip so addictive?
Unfortunately Addictive Taco Dip*
(inspiration from here, sort of)
2 15-oz cans pinto beans, drained with liquid reserved
salt, garlic powder, cumin, and cayenne to taste
2 cups sour cream
8 ounces cream cheese, softened
2 cups shredded cheddar cheese
1 16-oz jar salsa (any heat level)
shredded romaine lettuce
chopped olives, avocado, or whatever
1. Dump drained pinto beans into food processor or blender, and process till fairly smooth. Add some of the reserved liquid, a little bit at a time, processing until it is at your preferred consistency. Stir in as much salt, garlic powder, cumin, and cayenne as you like. Spread seasoned beans evenly in a 9x13 pan.
2. Beat together sour cream and softened cream cheese until smooth. Spread over beans.
4. Pour salsa evenly over sour cream mixture. Sprinkle shredded evenly on top. At this point, you can refrigerate it until you're ready to serve.
5. Before serving, top with shredded lettuce and your choice of additions. Olives, avocado, onions, corn, tomatoes . . . and serve it with tortilla chips.
*No cats were killed in the making of this dip.