Fiesta Refried Bean Dip Food

FIESTA REFRIED BEAN DIP

Steps:

• Heat large skillet over medium heat.
• Add bacon; heat 3 to 5 minutes or until crisp, turning occasionally.
• Drain bacon on paper towels and crumble; set aside.
• Add beans, drained tomatoes and cream cheese to skillet; heat 5 minutes or until beans are hot, stirring occasionally.
• Spread bean mixture in shallow serving dish.
• Top with queso fresco cheese and crumbled bacon.
• Sprinkle with green onions and serve with tortilla chips, if desired.

FIESTA REFRIED BEAN DIP

Steps:

• Heat large skillet over medium heat. Add bacon; heat 3 to 5 minutes or until crisp, turning occasionally. Drain bacon on paper towels and crumble; set aside.
• Add beans, drained tomatoes and cream cheese to skillet; heat 5 minutes or until beans are hot, stirring occasionally.
• Spread bean mixture in shallow serving dish. Top with queso fresco cheese and crumbled bacon. Sprinkle with green onions and serve with tortilla chips, if desired.

FIESTA 7 LAYER DIP

Steps:

• 1. Reserve 1/2 cup drained tomatoes; set aside. Blend remaining tomatoes and reserved liquid with beans in medium bowl.
• 2. Spread bean mixture in 8x8-inch glass baking dish or round casserole dish. Top with guacamole.
• 3. Blend together sour cream and seasoning mix in small bowl. Spread over guacamole. Top evenly with layers of cheese, olives, green onions and reserved tomatoes. Chill 2 hours prior to serving. Serve with tortilla chips, if desired.

FIESTA APPETIZER

Steps:

• Combine beans and taco seasoning. Spread mixture on a round 12-in. serving platter. Mash avocados with lemon juice. Spread over beans. Spread sour cream over avocado. Sprinkle olives, chilies, tomatoes, onions and cheese over sour cream. Serve with tortilla chips.

FIESTA REFRIED BEAN SOUP

Steps:

• Place bacon in a large saucepan and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble.
• Saute onion and celery in reserved bacon drippings over medium-high heat until tender, about 3 minutes. Stir in beans, crumbled bacon, oregano, chili powder, and garlic powder. When beans have softened, add Swanson® Chicken Broth and salsa. Bring to a boil; reduce heat and simmer covered until flavors have blended, about 15 minutes.
• Garnish with cilantro and cheese. Serve with tortilla strips.

BEAN AND BACON FIESTA DIP

Steps:

• Cook bacon until crisp; drain on paper towels. Set 2 slices of bacon aside; crumble remaining 6 slices.
• Spray 8-inch square (2-quart) microwavable dish with cooking spray. In medium bowl, mix refried beans, green chiles and crumbled bacon. Spread mixture evenly in dish. Sprinkle frozen corn and black beans evenly over refried bean mixture. Pour salsa over top. Sprinkle cheese over salsa. Crumble remaining 2 slices of bacon; sprinkle over cheese.
• Microwave uncovered on High 10 to 15 minutes or until cheese is bubbly and mixture is thoroughly heated. Garnish with spoonfuls of sour cream. Serve warm dip with tortilla chips.

FIESTA DIP

Steps:

• In a shallow 1-1/2-qt. microwave-safe dish, combine the sour cream, beans, chilies and dip mix. Stir in 1 cup cheese. Cover and microwave on high for 2 minutes; stir. , Cover and microwave 1-1/2 minutes longer or until heated through; stir until blended. Sprinkle with remaining cheese. Top with the olives, tomatoes, onions and lettuce if desired. Serve with tortilla chips.

FIESTA RANCH BEAN DIP

Steps:

• Combine ingredients except cheese.
• Heat through.
• Top with cheese and serve with tortilla chips.

MEXICAN FIESTA DIP

Steps:

• Take a large platter and spread out a layer of refried beans on the bottom. Combine the avocados, lemon juice, salt and pepper and spread the mixture on top of the beans. Combine the sour cream and chipotle. Spread that mixture on top of the avocado mixture. Chop and combine the green onions, tomatoes and olives. Spread the mixture in a ring around the outside of the platter. Garnish the top with cheddar cheese and serve with tortilla chips.

FIESTA BEAN DIP

Steps:

• This can all be heated up in a saucepan, but I like to do it in the microwave, in a large glass bowl.
• Microwave refried beans, Velveeta and Ro-Tel together until the cheese is melted and ingredients are well mixed. Add black beans and zap until good and hot. Last, add the green onions and olives. If dip is too thick, thin with a little of the Ro-Tel juice. If necessary, heat to desired temperature.
• Serve warm (a crock-pot is good) with tortilla chips. If you wanted a party presentation, some grated cheese, chopped tomato and or green onion sprinkled on top would be pretty.