Rosarita Refried Bean Dip Food

ROSARITA REFRIED BEAN DIP

Steps:

• Cooks beans with onions 10 to 15 minutes.
• Add salsa -stir in shredded cheddar cheese Stir in sour cream.
• Put in baking dish and heat at 350 degree for 25 to 30 minutes. Garnish w/olives, peppers, olives. Serve with nacho chips.

4 LAYER BEAN DIP

Steps:

• Get 1 rectangle backing dish with lid. Preheat oven to 400 degrees F. Shred both cheeses and mix together.
• Spread a thin layer of refried beans across the bottom of dish. Spoon a thin layer of salsa over the beans. Spread a thin layer of sour cream over salsa. Spread a thin layer of shredded cheese over salsa. (Repeat process till you have used all your beans, cheese and salsa)
• Bake in oven for 10 minutes, till cheese is melted. Let stand for 5 minutes before serving. Serve with tortilla chips.

ROSARITA'S SUPER 7 LAYER PARTY DIP

Steps:

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

ENFRIJOLADAS ROSARITA (APPETIZER)

Steps:

• Place beans and broth in blender and blend on medium until pureed or smooth.
• Heat 1 tablespoons of the oil in large skillet over medium heat. Add onion and cook until golden brown. Remove onion, set aside. Pour bean mixture into skillet. Heat until bubbly, stirring occasionally. Stir in salt.
• Heat the remaining oil in in medium skillet over medium-high heat until hot. Fry each tortilla about 10 seconds until softened. Transfer each tortilla to hot bean puree. Fold in half, then in half again to form a triangle. Transfer to individual serving plates. Top each with remaining bean puree, cream and cheese. Garnish with onion.