Baked Bean Dip Food

BAKED BLACK BEAN DIP

Steps:

• Heat oven 350°F.
• Mash beans in large bowl. Add cream cheese, sour cream and pimientos; mix well. Remove 1/2 cup of the cheese; refrigerate for later use. Stir remaining cheese into bean mixture. Spread into 1-1/2-qt. casserole sprayed with cooking spray.
• Bake 20 min.; sprinkle with reserved cheese. Bake 5 min. or until cheese is melted and dip is heated through.
• Sprinkle with onions.

HOT BEAN DIP

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.

AMAZING BEAN DIP

Steps:

• 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.

SUPER EASY REFRIED BEAN DIP

Steps:

• Add ingredients in a microwave-safe bowl. Heat on high for 1 minute.
• Stir, then continue heating in increments of 30 seconds until you are able to completely combine the ingredients.
• If desired, top with green onions.
• Serve warm with tortilla chips.

HEALTHY GREEK BEAN DIP

Steps:

• Process beans and water in a food processor until smooth. Transfer to a greased 1-1/2-qt. slow cooker. Add the next 8 ingredients. Cook, covered, on low until heated through, 2-3 hours. Stir in cucumber and yogurt; cool slightly. Sprinkle with additional dill. Serve warm or cold with chips or assorted fresh vegetables., Freeze option: Omitting cucumber, yogurt and additional dill, freeze cooled dip in freezer containers. To use, thaw in refrigerator overnight. To serve dip warm, heat through in a saucepan, stirring occasionally. Or serve cold. Stir cucumber and yogurt into finished dip; sprinkle with additional dill. Serve with chips or vegetables.

TEXAS TRASH (WARM BEAN DIP)

Steps:

• Preheat oven to 350 degrees.
• With a mixer, whip together cream cheese, beans, taco seasoning and sour cream until smooth. Spread into a 9x13 EZ Foil® by Hefty® Bakeware Pan. Sprinkle with both shredded cheeses, and bake for 25-30 minutes, or until cheese is slightly brown and dip is hot and bubbly around the edges.
• Serve with tortilla chips.

EASY BEAN DIP

Steps:

• Preheat oven to 375°F.
• Slice green onions dividing the white and green portions. Set the green part aside.
• Combine cream cheese, refried beans, taco seasoning and sour cream with a hand mixer on until fluffy.
• Add the whites of the onions, jalapenos, chiles and 2 cups of cheddar cheese.
• Spread into a 2qt (or 8x8) baking dish.
• Top with remaining cheese and bake 20-25 minutes or hot and cheese is melted.
• Serve with tortilla chips.

SMASHED BEAN DIP

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.

TEXAS BAKED BEAN DIP

Steps:

• Heat a Dutch oven over medium heat; line a plate with a paper towel. Add the bacon to the pot and cook, stirring occasionally, until crisp, 5 to 7 minutes. With a slotted spoon, transfer the bacon to the lined plate to drain.
• Discard most of the bacon fat, leaving about 2 tablespoons in the pot. Return to medium heat, add the onion, bell pepper and garlic and saute until beginning to brown, about 3 minutes. Add the brown sugar, coffee, ketchup, mustard, chile paste and 1 teaspoon each salt and pepper, then add the beans and stir to combine. Bring to a simmer, then cover and cook until the sauce has thickened, 12 to 15 minutes.
• Remove the pot from the heat and stir in the sour cream. Taste and adjust the seasoning as needed. Transfer the dip to a serving bowl and garnish with the Cheddar, green onions and reserved bacon. Serve with crackers or chips alongside.