Firehouse Mexican Bean Dip Food

MICROWAVE MEXICAN BEAN DIP

Steps:

• Combine all ingredients except the chips in a microwave safe glass dish.
• Heat in microwave for 5 minutes stirring 3 times.
• Serve with the corn chips.

FIREHOUSE BAKED BEANS

Steps:

• In large Crockpot combine baked beans, brown sugar, barbeque sauce, and onion.
• Set crockpot on high for 1 hour. At end of first hour dip off excess liquid before stiring.
• Set Crockpot to med and continue cooking for 5 more hours (at end of each hour dip off excess liquid before stirring).
• Add bacon bits before last hour of cooking.

LOW-FAT HOT MEXICAN BEAN DIP

Steps:

• Place the beans, sour cream, chil powder and cumin in a food processor or blender; process until smooth.
• Spread the mixture over the bottom of a 9-inch glass pie pan.
• Top with the cheese, followed by the scallions, olives and jalapenos.
• Serve at room temperature or hot.
• If using a microwave oven, heat on high (100 percent power) for 5 to 6 minutes or until the edges are bubbly and the cheese is melted.
• If using a conventional oven, bake at 400 degrees for 20 minutes.
• Serve with reduced fat tortilla chips.

FIREHOUSE (CHILI'S) QUESO DIP

Steps:

• Add all ingredients into a large skillet or pan.
• Cook under low heat, stir often, enjoy!

MEXICAN MESS (BEAN DIP)

Steps:

• Spray a pie plate.
• Mix all ingredients and place in pie plate.
• Bake at 350 degrees for about 15 minutes or hot in the center.
• Add extra cheese and anything else you want on top.

MEXICAN BEAN DIP

Steps:

• Mix taco seasoning with beans and spread in a 13x9 inch glass dish.
• Layer sour cream, onion, peppers, lettuce, tomatoes, cheese& olives in that order.
• Serve with tortilla chips or scooper size Fritos.

WARM MEXICAN BEAN DIP WITH TORTILLA CHIPS

Steps:

• Fry the chopped onion in olive oil until soft. Add soft brown sugar, wine vinegar and Cajun seasoning. Cook for 1 min then add the mixed beans and chopped tomatoes with garlic. Simmer for 10-15 mins until the sauce has thickened then season.
• Scatter handful grated cheddar onto tortilla chips. Microwave on High for 1 min until cheese has melted. Serve alongside the dip (top with some chopped avocado if you like). Make ahead and reheat dip before guests arrive.

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.

FIREHOUSE MEXICAN BEAN DIP

Steps:

• Cook ground beef, onion, and garlic in medium skillet until meat is browned, stirring to break up pieces.
• Drain well.
• Return to skillet and stir in refried beans, cumin, and oregano.
• Spread bean mixture in a 9 inches quiche dish or pie plate.
• Top with layer of chopped peppers.
• Pour taco sauce over top and spread evenly.
• **Atthis point, dip may be covered with plastic wrap& chilled for up to 24 hrs if desired.
• Bake the bean mixture, uncovered, in a 350-degree oven for 10 minutes.
• Sprinkle with cheeses and bake 5-10 minutes more or until heated through.
• Sprinkle olives and green onion over dip.
• Serve hot with warm tortilla chips.