QUICK AND EASY 7-LAYER BEAN DIP
My brother and I make this all the time when people come over, and its usually the first thing gone. Its a fairly straightforward layered bean dip that you can throw together in minutes with readily available ingredients. Truth be told, if you count there are only 6-layers to this dish, the original recipe called for a layer of salsa and a layer of onions, we've combined and simplified (and bettered in my opinion) these two layers with pico de gallo. But since nobody has really questioned it, we've never called it anything else.
Provided by Indemnity83
Categories < 15 Mins
Time 10m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Mix together the re-fried beans and taco seasoning and spread evenly in a 9" x 13" baking dish (or similarly sized serving dish).
- Mix together the sour cream and cream cheese and spread over-top beans.
- Add the next layers: pico de gallo, shredded lettuce & cheese.
- Garnish the dish with chopped green onion and bell pepper and serve with a large bowl of chips.
VELVEETA CHEESY BEAN DIP
Make a warm VELVEETA Cheesy Bean Dip for a get-together that's full of great Mexican flavor! This easy, cheesy bean dip features refried beans and salsa.
Provided by My Food and Family
Categories Meal Recipes
Time 11m
Yield 26 servings, 2 Tbsp. each
Number Of Ingredients 3
Steps:
- Mix all ingredients in microwavable bowl.
- Microwave on HIGH 5 to 6 min. or until VELVEETA is completely melted and mixture is well blended, stirring after 3 min.
- Serve with assorted cut-up fresh vegetables or tortilla chips.
Nutrition Facts : Calories 60, Fat 3 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 360 mg, Carbohydrate 5 g, Fiber 0.9662 g, Sugar 2 g, Protein 3 g
EASY MEXICAN BEAN DIP
This is not spicy, easy to make ahead of time and always a hit. It is a great way to use leftovers from taco night just add what you have of the following ingredients, that is how I invented my recipe. I like to put it in teh crock pot to snack on lazy days.
Provided by Funandsweet623
Categories Lunch/Snacks
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Brown hamburger in skillet.
- Add taco seasoning following directions on the pakage.
- When meat is done reduce heat and add beans and stir until well mixed.
- Sprinkle in cheese until melted.
- Add sauce to taste.
- If you like more of a tomato flavor you can use salsa.
Nutrition Facts : Calories 342.1, Fat 15, SaturatedFat 6.8, Cholesterol 74.1, Sodium 690.9, Carbohydrate 24, Fiber 7.5, Sugar 0.7, Protein 27.2
EASY BLACK BEAN DIP
Sure, our Easy Black Bean Dip is easy-but that doesn't mean there isn't a little kick to it, thanks to a few drops of hot pepper sauce!
Provided by My Food and Family
Categories Meal Recipes
Time 3h10m
Yield Makes 2-1/2 cups or 20 servings, 2 Tbsp. each.
Number Of Ingredients 7
Steps:
- Mix all ingredients until well blended.
- Refrigerate several hours or until chilled.
- Serve with crackers or assorted fresh vegetable dippers.
Nutrition Facts : Calories 50, Fat 2.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 55 mg, Carbohydrate 5 g, Fiber 1 g, Sugar 1 g, Protein 2 g
EASY BLACK BEAN DIP
A delicious, healthy, easy-to-make dip that is wonderful with baked tortilla chips.
Provided by BEE_QUEEN
Time 1h5m
Yield 6
Number Of Ingredients 8
Steps:
- Combine beans, water, lemon juice, garlic, cumin, chili powder, onion powder, and salt in a food processor; process until thick and smooth, adding more water if needed to reach desired thickness.
- Chill for at least 1 hour before serving.
Nutrition Facts : Calories 69.7 calories, Carbohydrate 12.8 g, Fat 0.4 g, Fiber 5.1 g, Protein 4.5 g, SaturatedFat 0.1 g, Sodium 471.2 mg, Sugar 0.2 g
BLACK BEAN DIP
Provided by Melissa d'Arabian : Food Network
Time 25m
Yield 1 1/2 cups of dip
Number Of Ingredients 0
Steps:
- Puree two 14-ounce cans black beans (drained and rinsed), 2 minced garlic cloves, 1/4 cup each olive oil and lemon juice, 1 tablespoon white wine vinegar, 1 teaspoon ground cumin and a pinch each of salt and pepper in a food processor until almost smooth. Let sit 15 minutes before serving.
SMASHED BEAN DIP
Dip vegetable crudités into this low-fat, moreish dip for a superhealthy snack fix
Provided by Sarah Cook
Categories Canapes, Lunch
Time 10m
Yield Makes 4 portions
Number Of Ingredients 6
Steps:
- Put half the beans and chickpeas into a food processor with the lemon juice, garlic, cumin and yogurt, then whizz until smooth. Tip in the rest of the beans and pulse once to get a very chunky dip. Stir in the lemon zest and plenty of seasoning, then divide between 4 containers and store in the fridge.
Nutrition Facts : Calories 172 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 3 grams sugar, Fiber 6 grams fiber, Protein 11 grams protein, Sodium 1.04 milligram of sodium
EASY CHEESY BEAN DIP
This dip will surely be a game day 'go-to' for friends and family; with only three ingredients, it also could not get any easier!
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 20m
Yield 8
Number Of Ingredients 5
Steps:
- Heat oven to 400°F.
- In 8-inch cast-iron skillet or ungreased pie plate, mix beans and green chiles. Top with cheese. Bake about 15 minutes or until cheese is melted and bubbly. Add toppings; serve immediately with chips.
Nutrition Facts : Calories 160, Carbohydrate 9 g, Cholesterol 25 mg, Fat 1/2, Fiber 2 g, Protein 8 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 490 mg, Sugar 0 g, TransFat 0 g
CREAMY PINTO BEAN DIP
Serve this lightly spiced bean dip with tortilla chips, spread it on tacos or quesadillas, or use it as a great base for building a batch of Ultimate Nachos.
Provided by Rhoda Boone
Categories Dip snack Super Bowl Bean Onion Wheat/Gluten-Free Vegan Vegetarian Appetizer
Yield Makes 1 1/2 cups
Number Of Ingredients 10
Steps:
- Heat oil in a large skillet over medium. Add onion and cook until softened, 4-5 minutes. Add beans, garlic, and bell pepper and cook, stirring, until softened and warmed through, 4-5 minutes. Stir in chili powder and cook until fragrant, about 1 minute more.
- Pulse bean mixture, vinegar, oregano, 3/4 tsp. salt, 1/4 tsp. pepper, and 1/4 cup water in a food processor, adding water by the tablespoonful if needed, until smooth. Taste and adjust seasoning. Serve warm or at room temperature.
- Do Ahead
- Bean dip can be made 3 days ahead. Store in an airtight container and chill.
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- Combine cream cheese, refried beans, taco seasoning and sour cream with a hand mixer on until fluffy.
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- In the bowl of a food processor, puree the rinsed and drained black beans, salsa, garlic, lime juice, cumin, and salt until smooth.
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- Grate or chop the garlic and ginger. Then fry both in oil on a medium heat and in a large saucepan for a minute or two. Don’t let it burn!
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- Add the beans, garlic, olive oil, lemon juice and parsley to a food processor and blend on high until smooth. Stopping to scrape down the sides so that all of the ingredients are incorporated. Add salt and pepper to taste.
- Transfer to a bowl and top with additional parsley and olive oil (optional) or store in the refrigerator in an airtight container.
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- In a medium pot set over medium heat, break up the cream cheese into chunks. Add the refried beans, salsa, and taco seasoning and mix together until well incorporated. Stir occasionally until smooth and heated through, adjusting the heat as necessary to prevent the bottom from burning. Stir in the grated cheese until melted, and then add the cilantro. Garnish with additional cilantro, if desired, and serve warm with tortilla chips.
- To keep warm while serving, you may transfer the dip to a small slow cooker set to WARM, stirring occasionally to prevent the bottom from burning and the surface of the dip from drying out.
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- In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Sprinkle with taco seasoning mix. Cook until beef is coated with seasoning, stirring occasionally.
- Add beans, chiles, salsa and cheese. Cook over medium-high heat 4 to 5 minutes, stirring frequently, until thoroughly heated. Serve immediately with tortilla chips and Make it FRESH toppings.
EASY BEAN DIP - NIBBLE AND DINE - FAST & EASY RECIPES
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- To the bowl of a food processor, add the rinsed and drained beans, roughly chopped onion, cilantro, cumin, 3/4 tsp. kosher salt, and the juice of 1/4 of a lime.
- Remove the lid and scrape down the sides of the bowl. Replace the lid and switch the food processor on so it is running continuously.
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- Blend until the beans are a smooth consistency. Scrape down the bowl if necessary. If your dip is too thick for your liking, add a little water to achieve the desired consistency.
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- Place all ingredients except for the black beans into a food processor. Blend until combined, then add the black beans and blend together.
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From thecleaneatingcouple.com
- Combine all ingredients except cheese in your food processor or blender until smooth. You can add 1-2 tablespoons of water if you need to to thin the dip out. You don’t want it to be watery, but you do want it to be somewhat smooth.
- Pour the dip into a baking dish - we used an 8.5 x 6.5 dish, but you can use an 8x8 dish. Sprinkle cheese on top of the dip.
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- Stir, then continue heating in increments of 30 seconds until you are able to completely combine the ingredients.
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- Add oil to a skillet over medium heat. Once hot add onion and garlic and cook, tossing frequently so the garlic doesn't burn. After about 5 minutes add in the spices (cumin, chili powder, sea salt and cayenne pepper). Toss to combine and continue cooking another 5 minutes. Add a tablespoon of water if the pan starts to dry out. After about 10 minutes of cooking total, remove from heat.
- Place garlic and onion mixture, black beans, reserved black bean liquid, tomato paste, lime juice, apple cider vinegar and fresh cilantro into a blender. Blend until smooth. Taste and add additional spices, if needed. More salt or perhaps more cayenne pepper if you want the dip to be spicier.
- Transfer the dip to a bowl, garnish with extra cilantro and sour cream, if using. Store in the fridge until ready to serve. Leftover can be stored in the fridge for 2-3 days.
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