SPICY REFRIED BEAN DIP
* 2 cans refried beans, (16ounce each)
* 1 package taco seasoning mix, about 1 1/4 oz
* 1/2 cup chopped onion
* 2 cups Monterey jack cheese, shredded
* a few drops Tabasco sauce, to taste
* chopped jalapeno or mild chiles, to taste
Place refried beans, taco seasoning, onion, cheese, and Tabasco sauce in the slow cooker/Crock Pot; stir well. Stir in chopped chiles. Cover and cook on low until cheese is melted, about 1 hour; add a little water if mixture seems too thick. Serve from the slow cooker/Crock Pot with French bread, crackers, or chips.
Makes about 4 cups.
REFRIED BEAN DIP
* 1 (20 oz can) refried beans
* 1/4 teaspoon salt
* 1 cup shredded cheddar cheese
* 1 (4 oz can) chopped green chiles
* 2 tablespoons bottled taco sauce
* 1/2 cup chopped green onions
* tortilla chips
In Crock Pot combine beans with cheese, chiles, onions, salt, and taco sauce. Cover and cook on low for 2 to 2-1/2 hours. Serve hot from the pot.
Bean Dip 2
1/2 pound uncooked cannellini beans
1 cup extra-virgin olive oil
2 cloves garlic, minced
2 tablespoons chopped fresh sage
Salt
Soak the beans in salted water overnight.
Rinse and add new water to cover.
In a 2-quart pot, boil the beans over high heat until tender, or 20 to 25 minutes.
Drain the beans and mash them with the olive oil until you achieve a creamy texture.
Mix in the garlic and sage.
Season with salt to taste.
Serve cold.
Cook’s note: It last 3 days in the refrigerator
Serves 6
Bean Dip with Cheese
½ cup (1 stick) butter or margarine
1 onion, chopped
1 can green chilies, drained and diced
1 can (1 ounce) refried beans
2 cups grated cheddar cheese
1. In a saucepan, melt the butter over medium heat.
2. Add the onion and chilies and sauté for 5 to 10 minutes.
3. Add the beans and cook until a thick bean paste forms.
4. Add cheese and serve with tortilla chips.
Bean Dip
This is easy and fun to put together and best of all, easy to pick up off the supermarket shelf.
2 16 ounce can of refried beans with chilies
1 package taco seasoning
2 very ripe avocados
2 tbs. lemon juice
1 jar taco sauce
1 ½ cup sour cream
1 cups iceberg lettuce, sliced into roughly ½ inch strips
1 ½ cups of shredded cheddar cheese
1 can sliced black olives
Nacho chips
1. Mix together the beans and taco seasoning.
2. Spread on a 12 inch serving platter.
3. Blend avocados, lemon juice and ½ cup taco sauce.
4. Spread onto the bean mixture.
5. Next spread sour cream.
6. Top with cheddar cheese, lettuce and remainder of taco sauce and olives.
Serve with nacho chips
Serves 8
Bean Dip
1 16 ounce can kidney or pinto beans, drained and rinsed
2 or more tablespoons fine chopped canned or fresh green chilies or jalapeno peppers to taste
1 tbs. vinegar
1 tbs. chili powder or two tastes
1/8 tsp. cumin
2 tsp. minced onion
3 tsp. minced fresh parsley
1. Place in the jar of a blender the beans, peppers, vinegar, chili peppers and cumin.
2. Blend the ingredients until they are smooth.
3. Transfer the mixture to a bowl.
4. Stir the onion and parsley and serve.
White Bean Dip with Sun Dried Tomatoes
3 (15-ounce) cans white beans, drained & rinsed
1/4 cup fresh lemon juice
1/2 cup olive oil
1/4 cup sun-dried tomatoes, finely minced
4 cloves garlic, finely minced
3 teaspoons ground cumin
1 1/4 teaspoon chili powder
1 tablespoon dried basil
1 teaspoon salt
1 teaspoon freshly ground pepper
1. Puree beans in a food processor with the lemon juice.
2. With machine running, drizzle in the oil; run until smooth.
3. Scrape the mixture into a bowl, and then stir in the tomatoes, garlic, cumin, chili powder and basil.
4. Add salt and pepper to taste.
5. Serve with crackers or fresh vegetables.
Serves 4
Bean Dip
1 16 ounce can kidney or pinto beans, drained and rinsed
2 or more tablespoons fine chopped canned or fresh green chilies or jalapeno peppers to taste
1 tbs. vinegar
1 tbs. chili powder or two taste
1/8 tsp. cumin
2 tsp. minced onion
3 tsp. minced fresh parsley
1. Place in the jar of a blender the beans, peppers, vinegar, chili peppers and cumin. Blend the ingredients until they are smooth.
2. Transfer the mixture to a bowl.
3. Stir the onion and parsley and serve
Kidney Bean Dip
1 15-ounce can red kidney beans, drained
3 tablespoons sour cream
3 tablespoons fresh lemon juice
3 garlic cloves, finely chopped
1 teaspoon ground cumin
1/2 small red onion, chopped
1/4 cup chopped fresh cilantro
Assorted cut-up vegetables (such as carrots, celery, and bell pepper)
Pita bread triangles, toasted
• Place beans in medium bowl.
• Mash with fork until almost smooth.
• Add sour cream, lemon juice, garlic, and cumin; blend well.
• Mix in onion and cilantro.
• Season dip with salt and pepper.
• Transfer to small bowl.
• Let stand at least 30 minutes to blend flavors.
Cook’s note: Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.
• Place dip in center of platter.
• Surround with vegetables and pita triangles.
Yield: 1 1/2 cups.