Spicy Refried Bean Dip Food

SPICY CHEESY REFRIED BEANS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in a saucepan over medium heat; cook and stir onion and garlic until onion becomes translucent, 2 to 3 minutes.
• Cook and stir refried beans into onion mixture until heated through, 3 to 5 minutes. Remove from heat and stir cream cheese into bean mixture. Spread mixture into a pie plate; top with Cheddar cheese.
• Bake in the preheated oven until cheese is melted and bubbling, about 20 minutes.

SPICY LAYERED BEAN DIP

Steps:

• Preheat an oven to 375 degrees F (190 degrees C).
• Combine refried beans and black beans in the bottom of baking dish. Top with sour cream, salsa, jalapenos, and cheese. Sprinkle with black olive slices, if desired.
• Cover dish, and bake in preheated oven for 15 minutes. Uncover, and bake until hot and bubbly, about 15 additional minutes.

SPICY REFRIED BEANS

Steps:

• In a large skillet, saute the onion, jalapeno and garlic in oil for 2-3 minutes or until tender. Stir in the beans, water, hot pepper sauce, cumin, chili powder and cayenne. Cook and stir over medium-low heat until heated through. Transfer to a serving bowl; sprinkle with cheese.

SPICY BEAN DIP

Steps:

• Combine garlic, shallots, and jalapeños together in a food processor. Pulse until finely chopped.
• Add the remaining ingredients and blend until smooth.
• Add spices to your desired flavor (sometimes I add garlic powder, or olive oil for a thinner consistency).
• Serve with tortilla chips.

REFRIED BEAN DIP

Steps:

• Preheat oven to 375 degrees F.
• Combine all of the ingredients except for the green onions in a large bowl. Mix with a hand mixer until combine, then pour into a large skillet or square baking dish.
• Bake for 25-30 minutes until hot and bubbly. Stir, then sprinkle with the green onions, if desired, and serve with tortilla chips.

EASY MEXICAN SPICY BEAN DIP

Steps:

• Use a 14 x 10-inch serving platter.
• Spread the refried beans on the bottom of the platter, as the first layer.
• Then in a small bowl, blend together chunky salsa and sour cream.
• Spread sour cream mixture over the refried beans.
• Scatter on top with black olives, chopped cherry tomatoes, and green onions.
• Refrigerate for at least 1 to 2 hours. Serve with baked tortilla chips!
• Serves 6 to 8

SPICY REFRIED BEANS

Steps:

• Melt the butter with the olive oil in a saucepan over medium-high heat. Add the serrano chile and cook until the chile begins to brown, about 1 minute. Add the beans and chicken broth. Cook over medium heat, frequently mashing only the beans (not the chile), until the beans are a thick paste, about 10 minutes. Season with salt and pepper. Remove the chile and serve.

EXTRA SPICY REFRIED BEANS AND LETTUCE, TOMATOES AND LIME

Steps:

• Heat canned refried beans in a medium skillet over medium heat. Stir chopped jalapeno, cayenne hot sauce and garlic powder into refried beans. Reduce heat to low and keep warm until ready to serve. Combine lettuce and tomatoes in a bowl. Squeeze the juice of 1 lime over the bowl and season the lettuce and tomatoes with salt. Toss to combine. Drizzle extra-virgin olive oil over the bowl and toss lettuce and tomatoes again. Serve refried beans along side lettuce and tomatoes.

BEST EVER BEAN DIP

Steps:

• Add all of the ingredients to a large bowl and mix until well combined. Serve hot or cold with tortilla chips and or/crackers.

SPICY REFRIED BEAN DIP

Steps:

• In medium saucepan, combine all ingredients.
• Cook until hot and bubbly.
• Serve warm or room temperature.
• Makes 2 to 3 cups.

SPICY CHIPOTLE BEAN DIP

Steps:

• Heat oil in medium saucepan over medium high heat. Add onions, garlic and chipotle pepper. Stir and saute 5 to 7 minutes or until onion softens.
• Add cumin, oregano and adobo sauce (if using), stirring to awaken herb flavors, about 2 minutes.
• Reduce heat to medium and stir in refried beans. Splash salsa or Rotel around beans and stir to combine.
• Reduce heat to low and continue to cook beans, stirring occasionally, until warm throughout, 5 to 10 more minutes. Serve with tortilla chips for dipping.

Steps:

• Preheat the oven to 350°F. In a bowl add refried beans, softened cream cheese, sour cream, and taco seasoning. Using a stand mixer or a hand blender or whisk beat it together until combined. You want to have a smooth mix.
• Add mild green chilies (drained and chopped), jalapenos (if using), the white part of green onion, and half of both Monterey Jack and sharp cheddar cheese.
• Mix it all.
• Use any baking dish such as an 8x8 inch square dish or 2qt baking dish. Grease it with cooking spray (optional).
• Spread bean dip mix on the dish.
• Sprinkle the remaining cheese on top evenly.
• Bake in preheated oven at 350°F for 18 to 20 minutes or until hot and cheese is melted and bubbly.
• Serve hot with tortilla chips. You can also use protein-rich refried bean dip in other Mexican dishes such as tacos, enchiladas, and burritos. Also, spread them on a quesadilla or on top of a tostada. It's delicious any way you serve it!

VEGAN REFRIED BEAN DIP

Steps:

• Dump the beans in a colandar and rinse. Place in a large stockpot and cover with water by about 4 inches.
• Cover and bring to a boil. When the water comes to a boil, crack the lid and cook over medium heat for about 1 1/2 to 2 hours. When you can pinch a bean they are done.
• Drain and pour into a large mixing bowl.
• Mash the beans with a potato masher. It takes a little while. I will also go in and use the back of a fork too.
• You can do this in a food processor too but be careful not to go too far and make it like the consistency of baby food. Not good for this dip. You would need to do this in smaller batches so you can keep an eye on them. Then turn into a large mixing bowl.
• Add the remaining ingredients and mix well.
• To serve hot - cover bowl and heat in microwave for a minute or two stirring in between minutes.
• Again, stir well and serve with your favorite sturdy chips and veggies.

CROCK POT BEAN DIP

Steps:

• Add the refried beans, mild green chiles, sour cream, salsa, fresh lime juice, garlic powder, onion powder, cumin, chili powder, and mexican cheese to a 1.5 quart slow cooker and stir well to combine
• Cook on high for 1 - 1.5 hours, until the bean dip is hot and bubbly, stirring as needed
• Salt to taste
• Serve the crock pot bean dip as dip with tortilla chips, or as filling for tacos, burritos, enchiladas, etc. It makes a great appetizer too!

SUPER EASY REFRIED BEAN DIP

Steps:

• Add ingredients in a microwave-safe bowl. Heat on high for 1 minute.
• Stir, then continue heating in increments of 30 seconds until you are able to completely combine the ingredients.
• If desired, top with green onions.
• Serve warm with tortilla chips.

EASY BEAN DIP

Steps:

• Preheat oven to 375°F.
• Slice green onions dividing the white and green portions. Set the green part aside.
• Combine cream cheese, refried beans, taco seasoning and sour cream with a hand mixer on until fluffy.
• Add the whites of the onions, jalapenos, chiles and 2 cups of cheddar cheese.
• Spread into a 2qt (or 8x8) baking dish.
• Top with remaining cheese and bake 20-25 minutes or hot and cheese is melted.
• Serve with tortilla chips.

REFRIED BEAN DIP + VIDEO

Steps:

• In a food processor pulse the bell pepper, onion and chipotle pepper until chopped. Add the beans, vinegar, hot sauce, cumin, salt, chili powder, and garlic powder.
• Puree until smooth, scraping down sides if needed.
• Garnish with crumbled queso fresco or cotija cheese and chopped cilantro. Serve at room temperature (or warm if you prefer) with chips of choice.

BEAN AND CHEESE DIP RECIPE

Steps:

• Preheat oven to 350
• Open the can of beans and spread them in a oven safe dish.
• Top with the salsa, spreading evenly.
• Add the cheese on top. Bake in the oven for thirty minutes or until the cheese is bubbly and brown.
• Serve with your favorite chips