Round 2 Recipe Three Layer Bean Dip

Steps:

• Spread the refried beans in a layer in the bottom of a 9 inch square baking dish. In a small bowl, stir together the taco seasoning mix and cream cheese. Spread the mixture over the refried beans. In a separate bowl, toss together the tomatoes, green onions, cubanella pepper, black beans and navy beans. Spread over the layer of cream cheese. Cover and refrigerate for at least 4 hours before serving to blend the flavors.

Steps:

• 1. Spread the refried beans into the bottom of a 9 x 13 cake pan. Layer the garbanzo beans next.
• 2. Sprinkle the chili powder and cumin on top. Next, layer the black beans, then the red onion and bell pepper.
• 3. Layer the sour cream next. Add the salsa on top of that. Next, layer the cheddar cheese. Sprinkle some black pepper on top of the cheese.
• 4. Sprinkle the diced tomatoes and green onion on top. Serve with tortilla chips or Fritos.

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:

• Combine drained and rinsed beans, undrained beans, yogurt, chile garlic sauce, a pinch of salt and a few grinds of pepper in a food processor. Blend until smooth while drizzling in a bit of olive oil to help the process along and to get the desired thickness.
• Pour the dip into a serving bowl and garnish with a drizzle of olive oil and a dollop of chile sauce in the center. Serve with nut crackers, pita chips or any dippables.