Salsa Pepper-Jack Grits Dip

• 1 (20 1/2 ounce) can refried beans (I like them with jalapenos added)
• 2 cups water
• 2 cups milk
• 1 teaspoon salt
• 1 cup quick-cooking grits
• 1/4 cup butter
• 1 cup shredded monterey jack pepper cheese
• 1 cup chunky salsa
• Optional Garnishes
• sour cream
• fresh diced tomato
• finely chopped fresh cilantro

1. Preheat oven to 350f and lightly grease a deep-dish pie plate.
2. Spread beans in the bottom of pie plate and set aside.
3. In a large saucepan, combine water, milk, and salt; bring to a boil over medium-high heat.
4. Stir in grits.
5. Reduce heat to low, cover and cook for 5 to 7 minutes, stirring occasionally.
6. Remove from heat and stir in butter and cheese until melted.
7. Mix in salsa and pour over beans in pie plate.
8. Bake for 30 minutes until the grits are firm and brown around the edges.
9. Let cool for 5 minutes.
10. Garnish with sour cream, chopped tomatoes and cilantro if desired.
11. Serve with corn chips for dipping.

beans, water, milk, salt, grits, butter, shredded monterey jack pepper cheese, chunky salsa, sour cream, tomato, fresh cilantro

Taken from www.food.com/recipe/salsa-pepper-jack-grits-dip-278067 (may not work)