Cheesy Bean Dip Food

EASY CHEESY REFRIED BEAN DIP

Steps:

• Preheat oven to 350 degrees. Grease a 7 x 11 inch baking dish.
• Mix refried beans, sour cream, and dressing mix together.
• Spread beans in baking dish.
• Top with cheese. If desired cover with jalapeno's.
• Cover with foil.
• Bake for 10 minutes. Remove foil and bake for 5-10 more minutes until warmed through.
• Serve with tortilla chips!

VELVEETA CHEESY BEAN DIP

Steps:

• Mix all ingredients in microwavable bowl.
• Microwave on HIGH 5 to 6 min. or until VELVEETA is completely melted and mixture is well blended, stirring after 3 min.
• Serve with assorted cut-up fresh vegetables or tortilla chips.

SLOW-COOKER CHEESY BEAN DIP

Steps:

• Place Reynolds™ Slow Cooker Liners inside a 5- to 6 1/2 -qt slow cooker bowl. Make sure that liner fits snugly against the bottom and sides of bowl and pull the top of the liner over rim of bowl.
• Mix cheese, beans and chiles in cooker.
• Cover and cook on Low heat setting 2 to 3 hours or until cheese is melted. Stir until cheese is smooth.
• Scrape down side of cooker with rubber spatula to help prevent edge of dip from scorching. Serve with tortilla chips. Dip will hold on Low heat setting up to 2 hours; stir occasionally.

EASY CHEESY BEAN DIP

Steps:

• Heat oven to 400°F.
• In 8-inch cast-iron skillet or ungreased pie plate, mix beans and green chiles. Top with cheese. Bake about 15 minutes or until cheese is melted and bubbly. Add toppings; serve immediately with chips.

CHEESY BEAN DIP

Steps:

• Mix VELVEETA, beans and salsa in medium saucepan; cook on medium heat 5 minutes or until VELVEETA is completely melted and mixture is well blended, stirring frequently.
• Serve warm with crackers.

EASY CHEESY BEAN DIP

Steps:

• Stir soup, sour cream, Cheddar cheese, onion, and taco seasoning together in a microwave-safe bowl. Microwave on high until hot, 3 to 5 minutes. Stir and microwave again until cheese melts and mixture is bubbling, 3 to 5 minutes more.

CHEESY BEAN DIP

Steps:

• In a bowl, combine cheeses; set aside 2 cups for topping. Add beans, sour cream, cream cheese and taco seasoning to the remaining cheese. Transfer to a greased 2-qt. baking dish; sprinkle with reserved cheese. Bake, uncovered, at 350° for 20-30 minutes or until bubbly around the edges. Serve warm with tortilla chips.

CHEESY BLACK BEAN DIP

Steps:

• In a medium skillet, heat oil over medium heat. Add onion, garlic and jalapeno peppers; saute until onions are soft, about 3 minutes.
• Add beans and smush with the back of a spoon or potato masher until softened and heated through, another 2-3 minutes.
• Remove from heat; stir in shredded mozzarella or Oaxaca cheese, sour cream, cumin and cayenne pepper, stirring until cheese is melted.
• Season with salt and pepper to taste.
• Transfer to a serving dish and sprinkle Cotija or feta on top. Serve warm or at room temperature with chips and/or vegetables.
• Leftover dip can be refrigerated and reheated in a microwave.

CHEESY RANCH BEAN DIP RECIPE

Steps:

• Preheat oven to 350°F.
• In a small baking dish, mix beans, sour cream, and ranch mix together until it is combined. Sprinkle cheese on top of the mixture.
• Bake for 20 minutes, then remove from oven and serve warm with chips or as a side dish.

CHEESY BEAN DIP

Steps:

• Combine beans and tomatoes with chile peppers in a medium saucepan over medium-low heat. Cook, stirring occasionally, until warm, about 5 minutes. Mash most of the beans with the back of a spoon while stirring.
• Stir in condensed soup until fully combined. Add Colby-Jack cheese and taco seasoning; cook until cheese has melted. Add cayenne and cook until warm, about 5 more minutes.

HOT BEAN DIP

Steps:

• Combine the beans, sour cream, cream cheese, and taco seasoning in a slow cooker and stir to combine. Cover with a lid and cook on LOW for 3-4 hours or on HIGH for 1 1/2 - 2 hours.
• Stir well and make sure the cream cheese has melted and is mixed throughout. Add half of the shredded cheese and stir again. Top with the remaining cheese and cover with lid. Cook an additional 30-60 minutes until the cheese has melted and the edges are bubbling.
• Serve warm with plenty of tortilla chips. Top with chopped lettuce, tomatoes, and olives, if desired before serving.
• Preheat oven to 350°F. Combine the beans and cream cheese in a large mixing bowl and stir until well-combined. Add the sour cream and taco seasoning and stir again. Add half the cheese and stir once more.
• Transfer to a 2-quart baking dish or an 8-inch square pan. Top with the remaining cheese. Bake for 25-30 minutes until the cheese has melted and the edges are bubbling.
• Serve warm with plenty of tortilla chips. Top with chopped lettuce, tomatoes, and olives, if desired before serving. Enjoy!

HOT CHEESY BEAN DIP

Steps:

• Mix all ingredients together except shredded cheese.
• Place in a baking dish sprayed lightly with a non-stick cooking spray
• Sprinkle shredded cheese on top.
• Bake at 350 degrees until hot and bubbly, approx. 25-30 minutes

3-INGREDIENT BEAN DIP

Steps:

• Preheat the oven to 350°F (175°C). Lightly spray 8×8-inch (20x20cm) baking pan with a cooking spray.
• Layer the beans and salsa in the prepared baking dish. Spread the cheeses evenly on top.
• Bake it for about 25 minutes, or until cheese is bubbly and slightly brown.
• Top with fresh cilantro and serve warm with tortilla chips.

CHEESY BEAN DIP

Steps:

• Combine cheeses and milk over medium low heat and stir until smooth and creamy.
• Add beans and jalepenos and stir until uniform consistency.
• Pour into a bowl and serve with tortilla chips.
• If you use the pepper jack cheese, you may not need to add any additional jalapenos.
• This makes enough for any picnic or BBQ, if you want to cut the recipe, just keep the cheeses and milk in equal thirds, and add beans to taste.

MAKEOVER CHEESY BEAN DIP

Steps:

• In a large bowl, combine cheeses; set aside 1 cup for topping. Add the beans, tomatoes, cream cheese, sour cream and taco seasoning to the remaining cheeses; stir until blended. Transfer mixture to a greased 2-qt. baking dish; sprinkle with reserved cheeses., Bake, uncovered, at 350° for 20-25 minutes or until bubbly around the edges. Serve warm with chips and vegetables.

EASY CHEESY BEAN DIP

Steps:

• Stir together all ingredients in a mixing bowl until well combined.
• Stovetop: Transfer the mixed ingredients to a medium saucepan and bring over med-low heat. Cook, stirring occasionally, for about 5 minutes or until heated through.Microwave: Transfer the mixed ingredients into a microwave safe bowl and heat on high, stopping occasionally to stir, for about 5 minutes or until heated through.Oven: Transfer the mixed ingredients to a 9-inch pie plate or 8x8 baking dish and bake at 350 degrees for 20-25 minute suntil heated through.

TEXAS TRASH DIP

Steps:

• Preheat oven to 350°F.
• In a large microwave-safe mixing bowl, microwave cream cheese and sour cream for 1 minute, until softened.
• Whisk until smooth.
• Add beans, green chiles, and taco seasoning, and whisk until smooth.
• Fold in half the cheese.
• Transfer to a 9"x13" baking dish. Top with remaining cheese.
• Bake at 350°F for about 25 minutes, until heated through and cheese is melted and bubbly.
• Garnish if desired. Serve warm with tortilla chips.