CHEESY REFRIED BLACK BEAN DIP
Try this dip at your next game day get together; the refried black beans bring great flavor and will help fill up your guests.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 30m
Yield 8
Number Of Ingredients 6
Steps:
- Heat oven to 375°F. Spray 9-inch pie plate with cooking spray.
- Iin small bowl, mix refried beans, Cheddar cheese, salsa and 1 tablespoon taco seasoning mix. Spread in pie plate. Sprinkle with queso fresco cheese.
- Bake uncovered 20 to 25 minutes or until bubbly and heated through. Serve with tortilla chips.
Nutrition Facts : Calories 130, Carbohydrate 10 g, Cholesterol 20 mg, Fat 1, Fiber 2 g, Protein 7 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 600 mg, Sugar 0 g, TransFat 0 g
VELVEETA CHEESY BEAN DIP
Make a warm VELVEETA Cheesy Bean Dip for a get-together that's full of great Mexican flavor! This easy, cheesy bean dip features refried beans and salsa.
Provided by My Food and Family
Categories Meal Recipes
Time 11m
Yield 26 servings, 2 Tbsp. each
Number Of Ingredients 3
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.
Nutrition Facts : Calories 60, Fat 3 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 360 mg, Carbohydrate 5 g, Fiber 0.9662 g, Sugar 2 g, Protein 3 g
CHEESY, SPICY BLACK BEAN BAKE
Whether or not you've fallen for this cheesy white-bean tomato bake, we'd like you to meet its bolder counterpart, smoky and spiced, with lots of melty cheese. Black beans shine in a deep-red mixture of fried garlic, caramelized tomato paste, smoked paprika and cumin. The whole skillet gets coated in a generous sprinkling of sharp Cheddar or Manchego cheese, then baked until melted. The final result is what you hope for from a really good chili or stew, but in a lot less time. For a spicier rendition, add a pinch of cayenne with the paprika, or douse the final skillet with hot sauce. Serve with tortillas, tortilla chips, rice, a baked potato or fried eggs.
Provided by Ali Slagle
Categories dinner, easy, weekday, beans, main course
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 475 degrees. In a 10-inch ovenproof skillet, heat the olive oil over medium-high. Fry the garlic until lightly golden, about 1 minute. Stir in the tomato paste, paprika, red-pepper flakes and cumin (be careful of splattering), and fry for 30 seconds, reducing the heat as needed to prevent the garlic from burning.
- Add the beans, water and generous pinches of salt and pepper, and stir to combine. Sprinkle the cheese evenly over the top then bake until the cheese has melted, 5 to 10 minutes. If the top is not as browned as you'd like, run the skillet under the broiler for 1 or 2 minutes. Serve immediately.
CHEESY BACON BLACK BEAN DIP
A hot and creamy black bean dip with plenty melted cheese and bacon!
Time 30m
Yield 8
Number Of Ingredients 9
Steps:
- Cook the bacon in an oven safe skillet and set aside to cool before crumbling, reserving 2 tablespoons of bacon grease in the pan.
- Add the onions and cook in the reserved bacon grease over medium heat, until tender, about 5 minutes.
- Add garlic, chipotle chili powder, and cumin, and cook until fragrant, about a minute.
- Add the beans and water and bring to a boil before mashing with a masher or pureeing in a food processor.
- Return to the pan, add the monterey jack cheese and cook until it has melted into the bean dip.
- Mix in the bacon, sprinkle on the cheddar cheese, and transfer to the oven to broil until the cheese has melted, about 1-2 minutes.
Nutrition Facts : Nutrition Facts Calories 312, Fat 18g (Saturated 8g, Trans 0.1g), Cholesterol 43mg, Sodium 491mg, Carbs 19g (Fiber 7g, Sugars 0.9g), Protein 16g Nutrition by
CHEESY BLACK BEAN DIP
A delicious dip for tortilla chips, pita or bagel chips or fresh vegetables. From the California Milk Advisory Board.
Provided by Hey Jude
Categories Lunch/Snacks
Time 35m
Yield 17 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 101.7, Fat 6.5, SaturatedFat 3.2, Cholesterol 14.9, Sodium 110.1, Carbohydrate 6.1, Fiber 1.7, Sugar 0.7, Protein 5
CHEESY BEAN DIP
Folks always seem to flock to the snack table when the lineup includes this refried bean dip. When my brother-in-law brought this dip to our house for a get-together, everyone asked for the recipe. -Katrina Turner, West Chester, Ohio
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield about 5 cups.
Number Of Ingredients 7
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.
Nutrition Facts :
CHEESY BEAN DIP
Simple cheesy bean dip.
Provided by Anonymous
Time 20m
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 123.3 calories, Carbohydrate 14.7 g, Cholesterol 9.7 mg, Fat 4.4 g, Fiber 4.3 g, Protein 6 g, SaturatedFat 2.5 g, Sodium 758.8 mg, Sugar 0.8 g
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.
Nutrition Facts : Calories 85 kcal, ServingSize 1 serving
EASY CHEESY BEAN DIP
This dip will surely be a game day 'go-to' for friends and family; with only three ingredients, it also could not get any easier!
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 20m
Yield 8
Number Of Ingredients 5
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.
Nutrition Facts : Calories 160, Carbohydrate 9 g, Cholesterol 25 mg, Fat 1/2, Fiber 2 g, Protein 8 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 490 mg, Sugar 0 g, TransFat 0 g
EASY CHEESY BEAN DIP
My mom made this bean dip for us when we were growing up and I never forgot it because of the few ingredients and the amounts were all '1'. Serve with corn chips.
Provided by Crystal
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 20m
Yield 8
Number Of Ingredients 5
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.
Nutrition Facts : Calories 169.9 calories, Carbohydrate 9.5 g, Cholesterol 28.7 mg, Fat 11.6 g, Fiber 1.9 g, Protein 7.1 g, SaturatedFat 7 g, Sodium 481.2 mg, Sugar 0.4 g
CHEESY WHITE BEAN DIP
From the local supermarket winter promotional booklet. Suggested you serve with a sliced baquetter and or corn chips.
Provided by ImPat
Categories Grains
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 180C or 160C fan forced.
- Heat oil in a small frying pan over medium heat and cook onions for 5 minutes until softened.
- Place beans in a large bowl and mash lightly with a fork and then add onion, parmesan, mayonnaise, worcestershire and tabasco sauces and mix until combined.
- Transfer to a heat proof bowl.
- Combine breadcrumbs and extra parmesan and sprinkle over bean mixture.
- Bake for 20 minutes until bubbling and golden.
- Serve with sliced baquette and or corn chips.
Nutrition Facts : Calories 288.5, Fat 10.9, SaturatedFat 3.4, Cholesterol 15.4, Sodium 351.4, Carbohydrate 33.4, Fiber 6.7, Sugar 2.4, Protein 15.5
CHEESY MEXICAN BLACK BEANS
Steps:
- Rinse and drain black beans. Place beans in a pot over medium heat. Stir in salsa, cumin, cheese, and salt and mix until cheese has melted and beans are hot. Serve and enjoy.
Nutrition Facts : ServingSize 1 g, Calories 233 kcal, Carbohydrate 32 g, Protein 15 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 14 mg, Sodium 319 mg, Fiber 11 g, Sugar 1 g
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From thekittchen.com
Cuisine Tex MexCategory AppetizerServings 6Total Time 40 mins
- The first step is optional. You can opt to roast the poblano pepper or not. I think that roasting the pepper increases its smokey flavor. I roast the pepper over a gas burner on the stove, charring all the skin of the pepper. Then I let it cool, peel off the skin, and loosely chop the pepper, removing the stem and seeds. If you do not want to roast the pepper, just chop it.
- Drain and rinse one can of the black beans. Then place the beans in a food processor along with the poblano pepper, cream cheese, white onion, garlic, lime juice, lemon juice, olive oil, chili powder, cumin, salt, pepper, and cayenne. Pulse until the mixture is smooth.
- Pour the mixture into a large bowl. Drain and rinse the remaining can of black beans, then pour it into the bowl with the pureed ingredients. Open the can of tomatoes with chilies and drain out the excess liquid. Add the tomatoes to the pureed ingredients and stir to mix together.
CHEESY BAKED BLACK BEAN DIP - HELLO LITTLE HOME
From hellolittlehome.com
Reviews 2Servings 10Cuisine Mexican, Tex MexCategory Appetizer
- Drain excess liquid off top of beans (do not rinse them). Place beans in a medium bowl and mash until mostly smooth. Set aside.
- While dip is baking, mix together tomatoes, avocado, lime juice, and cilantro. Season to taste with salt. Set aside.
CHEESY BLACK BEAN DIP - THE MISSING LOKNESS
From themissinglokness.com
Cuisine AmericanCategory AppetizerServings 4Total Time 1 hr 20 mins
- For the jalapeno(s), washed and pat them dried. Prepare a large heatproof bowl and cover with a plastic wrap. Turn the heat to medium on the gas stove, place 1 jalapeno on the metal flame on the open flame. Let it roast until the skin is charred and blackened on all sides, rotating with a metal tongs or long metal skewer. Place the roasted jalapeno in the prepare bowl and cover the bowl securely with the plastic wrap. Set aside for 15 minutes. It will create steam inside the bowl and make it easy to remove the charred skin. If using 2 jalapenos, repeat the steps with the 2nd one.
- In a large skillet over medium heat, warm the oil. Add onion and bell pepper. Sauté until soften and golden brown, about 15 minutes, stirring occasionally. Try not to brown too much. If needed, add a teaspoon of water to prevent browning. Stir in the garlic and cook for 1 more minute.
- Place the jalapeno(s) on a chopping board, rub the charred skins off the jalapeno with your fingers. Remove the stem with a knife and cut the jalapeno(s) in half lengthwise. Remove the seeds and roughly chop the jalapeno(s). Place in a small bowl.
- In a blender or food processor, add ½ cup water, the onion mixture, black beans ( with the liquid), Monterey Jack cheese, ½ ounce cotija cheese, and 1 jalapeno. Blend until pretty smooth. If needed, add a little bit more water, so the machine can blend easier. Taste and check to see if it’s spicy and cheesy enough. Add more jalapeno and cotija cheese if needed. If it’s salty enough, do not add more cotija cheese. Blend until smooth, about 2 - 3 minutes.
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From thesecretingredientis.com
Servings 6Total Time 3 hrs 50 mins
- Add a teaspoon of olive oil to the bottom of your crockpot. Add the chicken breasts, season with salt and pepper, then dump the taco seasoning mix all over the chicken. Cover and cook on low for 4 hours (or high for 2). Remove the chicken from the crock pot, let cool - then use two forks to shred it up!
- Preheat the oven to 375 degrees F. Brush the rest of the olive oil onto the bottom of a 10-inch cast iron skillet (this works in a casserole or baking dish too).
- Add 3/4 of the black beans to a large mixing bowl and mash slightly. Stir in the shredded chicken, sour cream, lime juice, 1 tablespoon cilantro, green chilis, and 1/2 of the cheese. Season with salt and pepper.
- Spread the dip onto the bottom of the skillet. Top with the remaining black beans, and sprinkle the rest of the cheese over top. Bake for 15-20 minutes, until bubbly and slightly browned on top.
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2.6/5 (43)Total Time 40 minsCategory 200+ Easy Appetizers RecipesCalories 459 per serving
- Heat a skillet over medium heat with a small drizzle of oil. Add the garlic and seasonings, stirring to combine for 30 seconds. Remove from heat.
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From zestandsimmer.com
5/5 (1)Category AppetizerCuisine Tex-MexTotal Time 35 mins
- In a large bowl, use a fork to mash roughly half the black beans. Add in sour cream, cream cheese, salsa and 1 cup of the cheese and stir until well combined.
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From familyfoodonthetable.com
Reviews 21Calories 186 per servingCategory Appetizers & Snacks
- Add rinsed and drained black beans to a large bowl. Using a fork, roughly mash about half of the beans.
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4.5/5 (2)Category AppetizerCuisine MexicanTotal Time 40 mins
- Drain the corn and rotel and add to a medium-size bowl. Drain and rinse the black beans and add to the bowl. Stir in the cream cheese, chili powder, garlic powder, seasoned salt, cumin and 1 cup shredded cheese. Stir together to incorporate.
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From tastesbetterfromscratch.com
5/5 (11)Calories 271 per servingCategory Appetizer, Side Dish, Snack
- Pour pinto beans into a colander or strainer and allow to sit for a few minutes. DON'T RINSE them--our goal is to remove some of the liquid but not all of it.
- Transfer beans to a large mixing bowl. Use a potato masher or some forks to mash the mixture until relatively smooth, with some chunks. Add the cream cheese and mash some more, until combined. Stir in the sour cream, taco seasoning, salsa, and 1/4 cup shredded cheese.
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CHEESY VEGAN BLACK BEAN DIP (6 INGREDIENTS + SO EASY ...
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5/5 (1)Total Time 35 minsCategory DipsCalories 150 per serving
- Place all of the ingredients, except for the shredded vegan cheese, into a food processor and process until combined, yet still slightly textured.
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- Peel and chop up the garlic and onion finely. Then pour a little olive oil in a high pan and add the onion, garlic and cumin.
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