Mexican Caviar Bean Dip Food

CAVIAR DIP

Steps:

• In the bowl of an electric mixer fitted with a paddle attachment, cream the cream cheese until smooth. With the mixer on medium speed, add the sour cream, lemon juice, dill, scallion, milk, salt, and pepper. With a rubber spatula, fold in 3/4 of the salmon roe. Spoon the dip into a bowl and garnish with the remaining salmon roe and sprigs of fresh dill.
• Serve with chips, toasts, or crackers.

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 CAVIAR

Steps:

• Blend all the above ingredients and preferably let sit overnight.
• Serve with Fritos Scoops Corn Chips.
• Recipe easily doubled.

MEXICAN CAVIAR (BEAN DIP)

Steps:

• Drain and rinse the beans and peas.
• Chop the pimentos.
• Chop the celery.
• Chop the onion.
• Chop the jalapeños.
• Add the corn.
• Mix together the above solids:.
• Then in a saucepan mix:
• olive oil.
• cider vinegar.
• sugar.
• Cook liquids until the sugar dissolves.
• Pour liquid over the solids - cover and put in refrigerator for at least one hour.
• Drain liquid and serve. Fritos scoops work great with the dip.

FIVE LAYER MEXICAN DIP

Steps:

• Heat the oil in a skillet over medium-high heat. Add onions and cook until they soften, about 3 minutes. Stir in the garlic and cook for 2 minutes more.
• Put half of the onion mixture into a food processor with the black beans, chipotle pepper, 2 tablespoons of the lime juice, cumin, water and salt. Puree until smooth. Set aside.
• Add the corn to the skillet with the remaining onion mixture and cook for about 3 minutes. Remove from the heat and stir in the cilantro leaves.
• In a small bowl mash the avocado with the remaining lime juice. In a medium bowl toss together the tomatoes, scallion and jalapeno, if using. Season tomato mixture with salt and pepper, to taste.
• Spread the black bean dip into the bottom of an 8 by 8 glass baking or serving dish. Top with the corn mixture, spreading it out to form a single layer over the beans, repeat with the avocado, then the tomatoes. Top with cheese. Serve with baked chips.

CHORIZO BEAN DIP

Steps:

• Crumble beef and chorizo into a large skillet; add onion and taco seasoning. Cook over medium heat until meat is no longer pink; drain. , Spread the beans into a greased 13x9-in. baking dish. Layer with the meat mixture, cheese, salsa and ripe olives. Cover and bake at 350° for 20-25 minutes or until heated through. , Spread guacamole over the top. Combine the green onions, sour cream and cilantro; spread over guacamole. Sprinkle with stuffed olives. Serve immediately with tortilla chips. Refrigerate leftovers.,

BEST-EVER TEXAS CAVIAR

Steps:

• Mix the black beans, pinto beans, white corn, green chiles, jalapeno pepper, red and green bell peppers, red onion, and cilantro together in a large bowl.
• To make the dressing, stir the rice vinegar, olive oil, sugar, and garlic powder together in a pan. Bring to a boil, then remove from heat, and cool. Pour dressing over bean mixture, and toss to mix evenly.

TEXAS CAVIAR WITH AVOCADO

Steps:

• In a large bowl, mix black-eyed peas, tomatoes, sweet onion, jalapeno peppers, Italian dressing, and cayenne pepper. Stir in the avocados just before serving.

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.

MEXICAN BEAN DIP

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium saucepan over medium heat, blend the chili beef soup and taco sauce. Bring to a gentle boil and remove from heat.
• Transfer chili beef soup and taco sauce mixture to an 8x8 inch baking dish. Sprinkle with black olives and onion. Top with Cheddar cheese and Monterey Jack cheese.
• Cook in the preheated oven 10 minutes, or until the cheese has melted.

HABAS MEXICANAS (MEXICAN BEAN DIP)

Steps:

• Cook & drain meat.
• Add all other ingredients & mix well. Cheddar cheese will melt in.
• Serve with pita chips or tortilla chips.

TEXAS CAVIAR DIP

Steps:

• Rinse the black beans thoroughly to keep dip from looking "muddy".
• Dump beans and corn into bowl.
• Squeeze in the juice from the lime.
• Add cilantro to taste.
• Chill.
• I think this dip is best served cold with Frito Scoops. You could also serve it with other chips, crackers, or tortillas, but I've seen people eat it with nothing but a spoon! It is best when made the day before, but it certainly doesn't have to be.

FANTASTIC MEXICAN DIP

Steps:

• Crumble ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, mix in the taco sauce and set aside.
• In a large bowl, mix the sour cream, cream cheese and taco seasoning mix. Spread the mixture into a medium serving dish.
• Layer the sour cream mixture with beef mixture, Cheddar cheese and lettuce. Top with tomato, green onions and black olives.

CLASSIC TEXAS CAVIAR

Steps:

• In a large bowl, combine the peas, tomatoes, green pepper and onion. In a small bowl, whisk the dressing, lime juice, salt and pepper. Pour over black-eyed pea mixture and stir to coat. Cover and refrigerate for at least 1 hour. , Stir in avocado just before serving. Serve with chips.