Bean Fondue Dip Food

HOT MEXICAN BEAN DIP

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.

BORDER TOWN REFRIED BEANS OR BEAN DIP

Steps:

• Combine all ingredients in a saucepan.
• Over medium heat, stir until the beans are heated through, about 5-10 minutes.
• For dip, transfer beans to a fondue pot to keep warm. Serve with Tostitos.

HOT BROCCOLI FONDUE DIP

Steps:

• Cook broccoli according to package directions.
• Drain, reserving 1/3 cup liquid, adding water if necessary.
• Stir granules into the liquid.
• In a blender, combine broccoli, reserved liquid and sour cream.
• Cover and blend till smooth, stopping to scrape down sides of container as necessary.
• Pour broccoli mixture into a saucepan.
• Stir in worcestershire sauce and garlic powder.
• Heat through.
• Transfer to a fondue pot and place over the burner.
• Serve with veggies, crackers, and breadsticks.

VERONICA'S SOUR CREAM HORSERADISH FONDUE DIP

Steps:

• Combine all ingredients in a small bowl and mix well.

BEST BEAN DIP EVER

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.

BEAN FONDUE DIP

Steps:

• Mix the ingredients together, reserving 1 cup shredded cheese.
• Spread into a 1-½ qt baking dish.
• Sprinkle with the reserved cheese.
• Bake uncovered 25-30 minutes at 350' till bubbly and cheese melts.
• Serve hot with your favorite brand of tortilla chips.