Warm Bean Dip Recipes

Steps:

• In a large bowl, combine the first six ingredients. Transfer to a greased shallow 2-qt. baking dish. Sprinkle with onions. , Bake, uncovered, at 350° for 25-30 minutes or until heated through. Serve with tortilla chips.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, blend the cream cheese and sour cream. Mix in the refried beans, taco seasoning, hot pepper sauce, parsley, green onions, 1/2 the Cheddar cheese and 1/2 the Monterey Jack cheese. Transfer the mixture to an 8x12 inch baking dish. Top with remaining Cheddar and Monterey Jack cheeses.
• Bake in the preheated oven 20 to 30 minutes, until cheese is slightly browned.

Steps:

• DIRECTIONS: Preheat oven to 350 degrees. Mix together cream cheese and sour cream in a large bowl. Mix in refried beans until combined. Stir in taco seasoning.
• Spray a 9x13 baking pan with cooking spray. Spread mixture evenly into the bottom of the baking dish. Sprinkle the top with both cheeses.
• Bake for 25-30 minutes, or until cheese in melted and slightly browned. Serve with tortilla chips.

Steps:

• Heat the oven to 425ºF. Grease a 1-1/2 quart baking dish with oil and line a baking sheet with foil. Set the tomatoes in a colander over the sink and sprinkle with 1 teaspoons of the salt.
• Heat the oil in a large (12-inch) skillet over medium-high heat until shimmering hot. Reduce the heat to medium, add the onion, sprinkle with 1 teaspoons salt, and cook, stirring, until softened and translucent, 4 to 6 minutes. Add the garlic and chili powder and cook, stirring, for 1 minute. Add half of the black beans, the chipotles and adobo sauce, and 3/4 cup water and bring to a boil. Cook until the liquid reduces by about half, 2 to 3 minutes.
• Transfer the bean mixture to a food processor, add the vinegar, and process until smooth. Let cool for a couple of minutes and then transfer to a large bowl. Add the rest of the beans, the tomatoes, corn, half of each of the cheeses, and 1/2 cup of the cilantro. Mix well and season to taste with salt and pepper.
• Transfer to the baking dish and sprinkle with the remaining cheese. Bake on the foil-lined baking sheet (to catch drips) until the cheese melts and browns around the edges, about 15 minutes (longer if refrigerated). Sprinkle with the remaining cilantro and serve with the tortilla chips for dipping.

Steps:

• Pulse garlic in a food processor until minced. Add beans, cumin, lime juice, and salt; pulse until all ingredients are well combined, 5 to 10 seconds.
• With the motor running, slowly pour olive oil through the feed tube and process until mixture is creamy, about 20 seconds. Transfer to a microwave-safe serving bowl.
• Heat in the microwave on high for 30 seconds.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix cream cheese, sour cream, refried beans, and taco seasoning in a bowl. Fold jalapeno pepper into the dip; spread into a 9x13-inch baking dish.
• Bake in preheated oven for 30 minutes. Top with shredded cheese and continue cooking until the cheese has melted, about 5 more minutes.

Steps:

• Saute onion in oil until soft.
• Add jalepeno, garlic, cumin, salt and pepper.
• Add cans of beans and corn, mix and heat through.
• Serve warm.

Steps:

• Mix together cream cheese and sour cream in your slow cooker. Mix in refried beans, 1 cup of cheddar cheese, 1 cup of monterey jack cheese and taco seasoning until well combined.
• Smooth it evenly on the bottom of the slow cooker. Add the last 2 cups of cheese on top, spreading it evenly.
• Cover and cook on high 2 hours or until heated through.
• Serve with tortilla chips.

Steps:

• Mash the beans to a'dip' consistency, adding a little bean broth if necessary.
• Saute the jalepenos, onion and garlic in the margarine until the garlic and onion are translucent and the jalepenos have golden or brown edges.
• Mix the beans, jalepenos, onions, and garlic.
• Heat; sprinkle with cheese.
• Serve.
• Great with nacho chips or fritos.

Steps:

• In a large nonstick skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add beans; mash gently. Stir in the tomato, picante sauce, cumin and chili powder. Cook and stir just until heated through. Remove from heat; stir in cheese, cilantro and lime juice. Serve warm with chips.

Steps:

• In a bowl, mix beans, garlic, gr onions and salsa. Spread on bottom of greased casserole dish or serving dish.
• Season cooked hamb meat with chili powder and salsa to taste. Layer on top of beans.
• Sprinkle cheese next as a layer then hot sauce layer.
• Microwave until piping hot, making sure to cook evenly.
• Meanwhile, in a bowl mash avocadoes til chunky. Stir in cilantro, red onion, lime juice and salt.
• Spoon avocado mixture over hot dip mixture and spread sour cream on top. Sprinkle w/remaining green onions. Serve w/chips and hot sauce, if any left.

Steps:

• Fry the chopped onion in olive oil until soft. Add soft brown sugar, wine vinegar and Cajun seasoning. Cook for 1 min then add the mixed beans and chopped tomatoes with garlic. Simmer for 10-15 mins until the sauce has thickened then season.
• Scatter handful grated cheddar onto tortilla chips. Microwave on High for 1 min until cheese has melted. Serve alongside the dip (top with some chopped avocado if you like). Make ahead and reheat dip before guests arrive.