Ruthanns Beefy Bean Dip Food

BLACK BEAN DIP

Steps:

• Puree two 14-ounce cans black beans (drained and rinsed), 2 minced garlic cloves, 1/4 cup each olive oil and lemon juice, 1 tablespoon white wine vinegar, 1 teaspoon ground cumin and a pinch each of salt and pepper in a food processor until almost smooth. Let sit 15 minutes before serving.

RUTHANN'S BEEFY BEAN DIP

Steps:

• In a large saucepan over medium heat, combine the kidney beans, refried beans, onion, ground beef, jalapenos, hot sauce and taco seasoning. Cook for 10 minutes or until beef is brown.
• Add the green onions and grated cheese just before serving. Serve hot with tortilla chips and sliced jalapenos if desired.

SLOW-COOKER CHEESY BEAN DIP

Steps:

• Place Reynolds™ Slow Cooker Liners inside a 5- to 6 1/2 -qt slow cooker bowl. Make sure that liner fits snugly against the bottom and sides of bowl and pull the top of the liner over rim of bowl.
• Mix cheese, beans and chiles in cooker.
• Cover and cook on Low heat setting 2 to 3 hours or until cheese is melted. Stir until cheese is smooth.
• Scrape down side of cooker with rubber spatula to help prevent edge of dip from scorching. Serve with tortilla chips. Dip will hold on Low heat setting up to 2 hours; stir occasionally.

WHITE BEAN DIP

Steps:

• For the beans: Put the beans in a bowl and cover with cold water by 3 inches above the top of the beans. Let soak overnight.
• Strain the beans, discarding the soaking liquid. Place them in a pot and cover with water by 3 inches above the top of the beans. Bring to a simmer over medium-low heat and let cook until the beans are tender, 1 hour 15 minutes to 1 hour 45 minutes. Strain and let cool.
• For the dip: Bring 1/2 cup water and 1 tablespoon olive oil to a boil in a medium skillet over medium heat. Add the garlic, onion and a pinch of salt and simmer until the water reduces down and the onions become translucent and tender, 3 to 5 minutes. Add the beans and heat until they become warm.
• Meanwhile, add the Worcestershire, vinegar, garlic powder, paprika, hot sauce, 4 tablespoons olive oil and some salt to a food processor. Transfer the bean mixture to the food processor. Add the remaining 2 tablespoons olive oil and another pinch of salt. Puree the beans until smooth. Add more oil if needed for taste or texture. Taste for seasoning. Serve with vegetables or crackers.

LAYERED BLACK BEAN DIP

Steps:

• Spread cream cheese onto bottom of shallow dish.
• Top with remaining ingredients.

BEEFY BEANY CHEESY DIP

Steps:

• Preheat oven to 350°. Lightly grease a 2-quart baking dish.
• In a large skillet, combine ground chuck and onion; cook over medium-high heat until beef is browned and crumbled. Drain well.
• Stir in cream cheese, beans and chiles. Cook over medium heat, stirring frequently, until combined. Remove from heat.
• Stir in sour cream, cumin, chili powder, salt, pepper jack cheese and 1 cup of the cheddar cheese.
• Spoon mixture into prepared dish; sprinkle with remaining cheddar cheese.
• Bake 30 minutes, or until hot and bubbly.
• Serve with corn chips.

BEST BEAN DIP EVER

Steps:

• place 1 can drained beans in bottom of greased 9x11 pan,.
• add 1 can Rotel,.
• spread 1/2 container of sour cream over that,.
• cut 1 brick cream cheese in slices and place half over that,.
• empty 1/2 can of olives over that.
• sprinkle spices,.
• End with left over shredded cheese.
• repeat the whole process.
• Bake in 350* oven for about 30 mins, or till cheese is melted.
• Serve hot with"Scoops" chips.

RUTHANN'S BEEFY BEAN DIP

Steps:

• In a large saucepan over medium heat, combine the kidney beans, refried beans, onion, ground beef, jalapenos, hot sauce and taco seasoning. Cook for 10 minutes or until beef is brown.
• Add the green onions and grated cheese just before serving. Serve hot with tortilla chips and sliced jalapenos if desired.

SMASHED BEAN DIP

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.

CHEESY BEAN DIP

Steps:

• Combine cheeses and milk over medium low heat and stir until smooth and creamy.
• Add beans and jalepenos and stir until uniform consistency.
• Pour into a bowl and serve with tortilla chips.
• If you use the pepper jack cheese, you may not need to add any additional jalapenos.
• This makes enough for any picnic or BBQ, if you want to cut the recipe, just keep the cheeses and milk in equal thirds, and add beans to taste.

BAKED BEAN DIP

Steps:

• Mix together in baking dish.
• Bake at 350° for about 30 minutes.
• Serve warm with chips.

WARM LAYERED BEAN DIP

Steps:

• In a bowl, mix beans, garlic, gr onions and salsa. Spread on bottom of greased casserole dish or serving dish.
• Season cooked hamb meat with chili powder and salsa to taste. Layer on top of beans.
• Sprinkle cheese next as a layer then hot sauce layer.
• Microwave until piping hot, making sure to cook evenly.
• Meanwhile, in a bowl mash avocadoes til chunky. Stir in cilantro, red onion, lime juice and salt.
• Spoon avocado mixture over hot dip mixture and spread sour cream on top. Sprinkle w/remaining green onions. Serve w/chips and hot sauce, if any left.

RUTHANN'S BEEFY BEAN DIP

Steps:

• In a large saucepan over medium heat, combine the kidney beans, refried beans, onion, ground beef, jalapenos, hot sauce and taco seasoning. Cook for 10 minutes or until beef is brown.
• Add the green onions and grated cheese just before serving. Serve hot with tortilla chips and sliced jalapenos if desired.

RUTHANN'S BEEFY BEAN DIP

Steps:

• In a large saucepan over medium heat, combine the kidney beans, refried beans, onion, ground beef, jalapenos, hot sauce and taco seasoning. Cook for 10 minutes or until beef is brown.
• Add the green onions and grated cheese just before serving. Serve hot with tortilla chips and sliced jalapenos if desired.