Cheesy Bean Dip For A Crowd Food

OLE BEAN DIP

Steps:

• Combine the first 10 ingredients in a greased 5- or 6-qt. slow cooker. Cook, covered, on low until cheese is melted, 4-5 hours, stirring every hour. Serve with tortilla chips and green onions.

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 BEAN DIP FOR A CROWD

Steps:

• Preheat oven to 350 degrees.
• 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.
• At this point you can refrigerate up to a day ahead before baking.
• Bake in the preheated oven 20 to 30 minutes, until cheese is slightly browned.
• Serve right away with tortilla chips.

EASY + CHEESY SOUTHWEST BEAN DIP

Steps:

• Preheat oven to 350 degrees Grease a 9x9 inch pan with oil or cooking spray. Set aside.
• Add one can of BUSH'S Southwestern Style Pinto Beans™ and 1/3 cup enchilada sauce or salsa to a blender or food processor and process/blend until smooth. Pour it into prepared pan. Stir in the remaining beans from the other can.
• Add olive oil to a large skillet and place over medium heat. Add diced onion, bell pepper and corn and saute for 3-5 minutes until onion and peppers cook down a bit. Add mixture to the pan with the beans.
• Gently stir all the ingredients in the pan together so that they are well incorporated. Add shredded cheese on top, then cover with foil and bake for 20-25 minutes until bean dip is bubbling along the edges and cheese is nice and melted. Garnish with jalapeno slices, avocado slices, cilantro, sliced cherry tomatoes and crumbled cheese. Serve immediately with tortilla chips for dipping. Serves 10.

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.

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.