Marys Bean Dip Food

MARY'S BEAN DIP

Mary's Bean Dip image

Make and share this Mary's Bean Dip recipe from Food.com.

Provided by bookwurm320

Categories Beans

Time 25m

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

15 ounces refried beans
1 pint sour cream
5 slices fried bacon, crumbled
2 tablespoons chopped green peppers
2 tablespoons onions, finely chopped
1 1/2 seeded jalapeno peppers, chopped
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic salt

Steps:

Stir refried beans into bacon grease until the grease is absorbed.
Add peppers, onions, salt, pepper, and garlic salt.
Add chopped or crumbled bacon bits.
Remove from heat a bit and add sour cream. (If mixture is too hot, the sour cream curdles.).
Serve warm with chips.

Nutrition Facts : Calories 125.6, Fat 9.3, SaturatedFat 5, Cholesterol 23.6, Sodium 463.7, Carbohydrate 7, Fiber 1.9, Sugar 1.7, Protein 4

MARY'S BAKED BEANS

Mary's Baked Beans image

Provided by Food Network

Categories side-dish

Time 1h

Yield 6 servings

Number Of Ingredients 7

Ingredients

6 strips thick-cut bacon
Three 16-ounce cans regular pork and beans
1/2 cup ketchup
1/4 cup molasses
1/4 cup brown sugar
2 tablespoons dry mustard
1/2 medium onion, diced

Steps:

Preheat the oven to 350 degrees F.
Add the bacon to a large skillet and fry over medium heat until browned, 8 to 10 minutes. Remove the bacon to a paper towel-lined plate and remove all but 4 tablespoons bacon fat from the skillet.
Add the beans, ketchup, molasses, brown sugar, dry mustard and onions to an 8-by-8-inch casserole dish. Add in the bacon fat from the skillet. Lay the reserved bacon strips on top of the bean mixture. Bake until heated through, 30 to 45 minutes.

SMASHED BEAN DIP

Smashed bean dip image

Dip vegetable crudités into this low-fat, moreish dip for a superhealthy snack fix

Provided by Sarah Cook

Categories Canapes, Lunch

Time 10m

Yield Makes 4 portions

Number Of Ingredients 6

Ingredients

400g can cannellini beans , rinsed and drained
400g can chickpeas , rinsed and drained
juice 2 lemons , zest 1
2 garlic cloves , crushed
2 tsp ground cumin
100ml Greek yogurt

Steps:

Put half the beans and chickpeas into a food processor with the lemon juice, garlic, cumin and yogurt, then whizz until smooth. Tip in the rest of the beans and pulse once to get a very chunky dip. Stir in the lemon zest and plenty of seasoning, then divide between 4 containers and store in the fridge.

Nutrition Facts : Calories 172 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 3 grams sugar, Fiber 6 grams fiber, Protein 11 grams protein, Sodium 1.04 milligram of sodium

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