Southwestern Bean Dip Food

SOUTHWEST BLACK BEAN DIP

Steps:

• In medium bowl, stir together tomatoes, black beans, chipotle chiles, red onion, half of the cheese, the cilantro, lime juice and sea salt. Transfer to serving bowl; garnish with remaining cheese and pepitas.
• Serve with chips.

SOUTHWESTERN BEAN DIP

Steps:

• Heat bacon grease in a skillet and sauté the peppers, onions, and carrot until soft. Add the minced garlic and cumin and continue sautéing until fragrant, only about another minute.
• Add the can of Rotel tomatoes and the 2 cans of black beans to the vegetables. Cook for a few minutes longer on low; remove from heat. Add cilantro and lime juice and puree. Add salt to taste.
• If desired, add bean dip to a cast iron skillet or other oven safe dish. Top with cheese and bake at 350 degrees until cheese is melted. Top with additional toppings: tomatoes, black olives, fresh jalapeno, cilantro, etc.... and serve. Enjoy!

SOUTHWESTERN LAYER BEAN DIP

Steps:

• Spread bean dip evenly on a 10-12-in. serving platter; set aside. In a small bowl, combine sour cream and taco seasoning; spread carefully over bean dip. , Sprinkle with olive, chicken, tomato, onion and cheese. Cover and chill for at least 2 hours. Serve with tortilla chips.

SOUTHWEST BLACK BEAN DIP

Steps:

• Combine cooked beans and all other ingredients in a slow cooker.
• Cook on high for approximately 2 hours.
• Blend with an immersion blender to get the consistency you like.

SOUTHWESTERN LAYERED BEAN DIP

Steps:

• Combine refried beans, black beans, scallions, salsa, cumin, chili powder and jalapeños in a medium bowl. Transfer to a shallow 2-quart microwave-safe dish; sprinkle with cheese.
• Microwave on High until the cheese is melted and the beans are hot, 3 to 5 minutes.
• Spread sour cream evenly over the hot bean mixture, then scatter with lettuce, tomato, avocado and olives (if using).

SOUTHWESTERN DIP

Steps:

• In medium bowl, mix all ingredients except cheese, chilies and tortilla chips. Stir in cheese and chilies.
• Cover and refrigerate 2 to 4 hours to blend flavors. Serve with tortilla chips.

EASY + CHEESY SOUTHWEST BEAN DIP

Steps:

• Preheat oven to 350 degrees Grease a 9x9 inch pan with oil or cooking spray. Set aside.
• Add one can of BUSH'S Southwestern Style Pinto Beans™ and 1/3 cup enchilada sauce or salsa to a blender or food processor and process/blend until smooth. Pour it into prepared pan. Stir in the remaining beans from the other can.
• Add olive oil to a large skillet and place over medium heat. Add diced onion, bell pepper and corn and saute for 3-5 minutes until onion and peppers cook down a bit. Add mixture to the pan with the beans.
• Gently stir all the ingredients in the pan together so that they are well incorporated. Add shredded cheese on top, then cover with foil and bake for 20-25 minutes until bean dip is bubbling along the edges and cheese is nice and melted. Garnish with jalapeno slices, avocado slices, cilantro, sliced cherry tomatoes and crumbled cheese. Serve immediately with tortilla chips for dipping. Serves 10.

SOUTHWESTERN BEAN DIP

Steps:

• Preheat oven to 350°. In a large skillet, cook beef over medium heat until no longer pink; drain. Transfer to a bowl; add the onion. Mash with a fork until crumbly; set aside. , In a blender, process tomato sauce and beans until chunky. Add to beef mixture and mix well. Spoon half into a greased 13x9-in. baking dish; top with half of the cheese. Repeat layers. , Bake, uncovered until cheese is melted, about 30 minutes. Top with sliced jalapeno. Serve warm with chips.

SOUTHWESTERN SPINACH-BLACK BEAN DIP

Steps:

• Saute the chopped onion in olive oil, add the frozen spinach and cook about 10 minutes.
• Add salt and pepper to taste.
• Add the Rotel tomatoes, cumin, chili powder.
• Cook about 5 more minutes and then add cream cheese. Stir frequently while it melts.
• Add black beans and corn, mix well, then add cheddar cheese.
• Stir until the cheese is melted.
• If the mixture gets too thick, add milk to thin it out to desired consistency.
• Serve with tortilla chips or as a side dish.

SOUTHWEST DIP

Steps:

• In a medium sized mixing bowl, beat cream cheese, ranch mix and taco seasoning until smooth.
• Add in sour cream and beat to combine.
• With a spoon, fold in corn, black beans, cheese and green onions.
• Eat right away with chips or refrigerate to let the flavors blend together. Enjoy!

SOUTHWEST SWEET POTATO BLACK BEAN DIP

Steps:

• Preheat the oven to 375° F.
• Lightly grease a rimmed baking sheet and add the sweet potatoes, olive oil, maple syrup, salt, chili powder, cinnamon and cumin. Toss to coat.
• Bake for 20 minutes or until soft and lightly browned, stirring once halfway through to ensure even baking. Sample and adjust seasonings if needed. Set aside.
• In the meantime, prepare the sauce: Add the avocado, olive oil, lime juice, maple syrup, salt and pepper to a large bowl. Mash/mix to combine. Taste and adjust the seasonings as desired.
• Add the corn, cilantro, onion, black beans and roasted sweet potatoes to the sauce and toss to combine. Taste and adjust seasonings if needed.
• Serve at room temperature with tortilla chips. Store leftovers covered in the refrigerator for 2-3 days, though best when fresh.

SOUTHWESTERN AVOCADO DIP

Steps:

• Combine avocados, sour cream, cumin, chili powder, salt, pepper and lime juice in a blender; blend until smooth. If it's too thick, add more sour cream. Taste for seasonings and adjust accordingly.
• In a small mixing bowl, mix together black beans, sweet corn kernels, and chopped tomato.
• In a serving bowl, layer 1/3 of the black beans mixture; top with 1/3 of the avocado mixture.
• Continue to layer, finishing with black beans mixture on top.
• Garnish with parsley or cilantro.
• Place in refrigerator for 15 to 30 minutes, or until chilled.
• Serve with tortilla chips.

TEXAS TRASH DIP

Steps:

• Preheat oven to 350°F.
• In a large microwave-safe mixing bowl, microwave cream cheese and sour cream for 1 minute, until softened.
• Whisk until smooth.
• Add beans, green chiles, and taco seasoning, and whisk until smooth.
• Fold in half the cheese.
• Transfer to a 9"x13" baking dish. Top with remaining cheese.
• Bake at 350°F for about 25 minutes, until heated through and cheese is melted and bubbly.
• Garnish if desired. Serve warm with tortilla chips.

HEALTHY SOUTHWESTERN BLACK BEAN DIP

Steps:

• Blend all ingredients together in a food processor or blender, scraping down sides as necessary until smooth. Serve cold with chips or crackers or vegetables.

SOUTHWESTERN BLACK BEAN DIP

Steps:

• In a 3-to 4 quart pan over medium-high heat, bring beans,tomatoes, 1/4 cup onion and beer to a boil.
• Lower heat and cook, stirring occasionally, until most of the liquid is absorted and remaining liquid is thick, 35 to 45 minutes.
• If smoth consistency is desired whirl in a blender or food procceser until smooth.
• Stir remaining 1/4 cup onoin and cilantro, Serve.

SOUTHWESTERN BEAN DIP

Steps:

• Preheat oven to 350°. In a large skillet, cook beef over medium heat until no longer pink; drain. Transfer to a bowl; add the onion. Mash with a fork until crumbly; set aside. , In a blender, process tomato sauce and beans until chunky. Add to beef mixture and mix well. Spoon half into a greased 13x9-in. baking dish; top with half of the cheese. Repeat layers. , Bake, uncovered until cheese is melted, about 30 minutes. Top with sliced jalapeno. Serve warm with chips.

BEST-EVER SOUTHWESTERN BLACK BEAN DIP

Steps:

• Combine all ingredients in a bowl then mix to combine and serve with tortilla chips. Can be made a day ahead of time.