Online Round 2 Recipe Bean Dip

Steps:

• In a large pot over high heat, add the turkey parts and cover with 4 quarts water. Add the thyme, bay leaves, and a big pinch of salt and bring to a boil. Reduce the heat to simmer, skimming any scum that rises to the surface. Cook until the turkey is cooked through and the liquid has reduced a bit, about 45 minutes. Remove the turkey from the pot. When it is cool enough to handle, shred the meat and discard the skin and bones. Strain the broth.
• Wipe out the pot, put it over medium-high heat, and add the oil. When it is hot, add the onions, celery, carrot, and parsnip, season with salt and pepper, and cook until softened, 7 to 8 minutes. Add the garlic and cook for another minute. Add the turkey broth and bring to a simmer. Add the meat to the pot and let it simmer to warm through, about 10 minutes. Remove from the heat and stir in the parsley just before serving.

Steps:

• Preheat the oven to 350 degrees F. Spread the pita wedges on a baking sheet. Toast in the oven until crispy, about 10 minutes. Let cool completely In a small bowl, combine the cream cheese and lemon zest and mix until smooth. Spread the cream cheese mixture into the bottom of a medium dip bowl. In the bowl of a food processor, combine the red beans, reserved dressing and a generous pinch of salt and pepper, and puree until smooth. If the mixture is too thick, then add a few tablespoons of water to thin. Spread the bean puree over the cream cheese mixture. Combine the reserved Tuscan Beans with the red onions and spoon on top of the pureed beans. Serve with toasted pita chips on the side.
• Preheat a grill over medium heat. Place the sausages on the grill and cook for 20 to 25 minutes, turning every 4 to 5 minutes. In a large bowl, whisk together the olive oil, red wine vinegar, garlic, Italian seasoning, reserved juice from the can of tomatoes and season with salt and pepper. Reserve 3 tablespoons of the dressing for the Round 2 Recipe Three Layer Bean Dip. Add the beans diced tomatoes, basil and toss to coat. Reserve 1 cup of the bean mixture for the Round 2 Recipe Three Layer Bean Dip. Serve the remaining beans with the grilled sausage.

Steps:

• In the bowl of a food processor, pulse together the beans and 1/4 cup water. Add all the remaining ingredients, except the olive oil, and pulse until smooth. Slowly pour in the olive oil with machine running and blend until smooth. Transfer to a bowl and serve with pita chips or crackers.

Steps:

• Chop the reserved onion and pepper mixture and put into a bowl. Stir in the sour cream, cream cheese, garlic, adobo sauce, and season with salt and pepper, to taste.
• Serve with the reserved spiced chips.

Steps:

• Drain and rinse the black eyed peas, black beans, pinto beans, white corn and put into a large bowl.
• Finely dice the red pepper, green pepper, celery (enough for one cup) and red onion and add to bowl.
• In a 2 quart sauce pan, combine the vinegar, oil, water, sugar, salt, pepper and garlic (finely minced) and bring to a boil.
• Add boiling mix to bean mix and stir until well coated.
• Cover and refrigerate overnight.
• Drain liquid as you serve it and enjoy with your favorite corn chips!

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat butter and oil in a very large skillet over medium heat. Add onions and garlic and saute until translucent, about 5 minutes. Add ground beef and chili powder; cook and stir until browned and crumbly, 5 to 7 minutes.
• Add salad dressing and salsa and bring to a boil. Add beans and stir until smooth. Pour into a baking dish or foil pan.
• Bake in the preheated oven, stirring every 15 minutes, until hot, about 1 hour. Sprinkle cheese on top if desired and cook until melted, about 15 more minutes. Serve warm.

Steps:

• Drain RO*TEL®, reserving the liquid.
• Combine black beans and tomatoes in a blender; process until smooth. Add in reserved liquid until dip reaches desired consistency.

Steps:

• place 1 can drained beans in bottom of greased 9x11 pan,.
• add 1 can Rotel,.
• spread 1/2 container of sour cream over that,.
• cut 1 brick cream cheese in slices and place half over that,.
• empty 1/2 can of olives over that.
• sprinkle spices,.
• End with left over shredded cheese.
• repeat the whole process.
• Bake in 350* oven for about 30 mins, or till cheese is melted.
• Serve hot with"Scoops" chips.

Steps:

• Preheat oven to 350.
• Mix cream cheese and sour cream together until smooth.
• Add all remaining ingredients except cheese.
• Now add half of the cheese and mix.
• Pour into dish or pie plate.
• Top with cheese.
• Bake for about 15 minutes.

Steps:

• Cook hamburger, onion, garlic over medium heat until done.
• Add liquid hot pepper sauce and salt, to taste.
• Spread beans in 13 x 9 pan.
• Put meat on top of beans.
• Top with chilis.
• Sprinkle on cheese.
• Put on taco sauce to cover cheese.
• Bake in 350°F for 30 minute.
• Remove and top with sour cream.
• Top with other garnishes of choice.
• Serve with tortilla chips.

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.

Steps:

• Mix together refried beans and 1/4 of salsa.
• Place mixture in bottom of 8 x 8 glass dish.
• Pour remaining salsa on top of bean mixture.
• sprinkle half of taco seasoning or to taste over salsa.
• Sprinkle chopped onions over salsa mixture.
• Spread sour cream over salsa mixture.
• Sprinkle cheese over top of sour cream.
• Cover and chill over night.
• Serve with Corn chips, crackers, dipping utensiles ect--.