REFRIED BEAN DIP
Who doesn't love a good dip?! This Refried Bean Dip recipe comes together in just minutes and everybody always swarms when it's set out at a party next to a big bowl of tortilla chips! Make it as mild or spicy as you like, then step back and watch your family and friends devour this fantastic dip!
Provided by Amy Nash
Categories Appetizer
Time 35m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 201 kcal, Carbohydrate 9 g, Protein 9 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 43 mg, Sodium 639 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 5 g, ServingSize 1 serving
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 REFRIED BEAN DIP
This refried bean dip is a healthy spin on the traditional cheese dip: it's plant based using refried beans, spices, and a salsa fresca topping.
Provided by Sonja
Categories Appetizer
Time 15m
Number Of Ingredients 15
Steps:
- Make the Instant Pot refried beans or Homemade Refried Beans, making sure they are warm before serving. If using canned beans, warm them on the stovetop in a saucepan and stir until creamy, adding a little water or broth if they are too thick. (If you make the refried beans in advance, reheat them on the stovetop.)
- Stir in the green chilis, lime juice, ground cumin, smoked paprika, and hot sauce. Taste and add additional kosher salt if necessary. (If you're using canned refried beans, you may want to add additional cumin or lime
- For the salsa fresca topping, dice the tomato. Finely chop the red onion. Chop the cilantro. In a small bowl, mix the tomato, red onion and cilantro with the lime juice, cumin, and kosher salt. If using, thinly slice the jalapeno pepper into rounds.
- To serve, place the dip into a shallow dish. Top with the salsa topping and thinly sliced jalapeno pepper. Serve with tortilla chips.
Nutrition Facts : Calories 53 calories, Sugar 1.5 g, Sodium 542 mg, Fat 0.7 g, SaturatedFat 0.1 g, TransFat 0 g, Carbohydrate 9.1 g, Fiber 3.2 g, Protein 3.1 g, Cholesterol 0 mg
REFRIED BEAN DIP RECIPE
This healthy, refried bean dip recipe is super easy to make. It's served warm and layered with fresh cilantro and with salsa (optional). There's no cheese, so it's already dairy free, but you can make it vegan by swapping the refried beans. #beandip #dairyfree
Provided by Melissa Belanger
Categories Appetizers
Time 15m
Number Of Ingredients 7
Steps:
- Heat a skillet to medium-high. Add olive oil, garlic, chiles and taco seasoning. Sauté until fragrant.
- Add refried beans and broth to the skillet. Gently whisk until smooth.
- Simmer until ready to serve. If needed, add additional broth to thin the dip.
- Garnish with desired toppings before serving.
Nutrition Facts : Calories 60 calories, Sugar 0.6 g, Sodium 256 mg, Fat 2 g, SaturatedFat 0.5 g, TransFat 0 g, Carbohydrate 8.3 g, Fiber 2.3 g, Protein 2.8 g, Cholesterol 0 mg
REFRIED BEAN DIP RECIPE
Refried Bean Dip is an easy-to-make hot dip that is great for parties or get-togethers. It is best served with nachos or chips, can be easily made from scratch, and comes together in 15 minutes.
Provided by Neha Mathur
Categories Snacks and Appetiser
Time 30m
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 Degrees F (180 Degrees C). Transfer 2 cups refried beans, 1 cup chunky tomato salsa, 8 oz softened cream cheese, 1 cup shredded sharp cheddar cheese, 1 cup shredded mozzarella cheese and ¼ cup chopped cilantro in a large size mixing bowl.
- Mix everything well.
- Transfer the mixture into an 8-inch baking dish. This dip is served in the same dish in which it is baked. So keep that in mind while choosing the baking dish. To make this dish in one pot, you can mix the ingredients directly in the baking dish. Keep the baking dish in the middle rack of the preheated oven and bake for 15-20 minutes until the cheese starts to bubble.
- Remove the dish from the oven. Sprinkle extra cheese on top. Garnish with diced onion, diced tomato, sour cream, chopped cilantro, sliced olives, chopped green onions, chopped Jalapeno, diced avocado, etc. Serve hot with nachos, chips, or veggie sticks.
Nutrition Facts : Calories 234 kcal, Carbohydrate 10 g, Protein 11 g, Fat 16 g, SaturatedFat 10 g, Cholesterol 53 mg, Sodium 830 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
FRIJOLES TRUE BORDER REFRIED BEANS
The original recipe was from an excellent cook in Michoacan who has long since left this earth. She gave her recipes to her daughter who gave me two, the chile rellenos and frijoles. The best refried beans I've ever eaten!
Provided by shrrley
Categories Beans
Time 4h10m
Yield 10-15 serving(s)
Number Of Ingredients 8
Steps:
- Pick through the beans and discard malforms and stones. Rinse the beans and cover with water. The water above the beans should be at least three inches. Bring to a hard boil and turn off heat. Let beans set for two hours and then drain.
- Put a tablespoon of shortening or lard in a large pot. Add the onions and cook until limp, add the garlic. Saute another two minutes and add the drained beans, the bay leaves, tablespoon of salt and enough water to cover plus two inches. Cover and simmer for two hours. Check to see that water covers the beans, you don't want to burn them or have too much water in them at the end of two hours. Test the beans for softness. If still a bit hard, cook until soft uncovered. The water level should be fairly low now, you want the beans moist but not runny when finished. Remove bay leaves!
- In another large pot add shortening or lard. I love really greasy beans but know it isn't good for me. So I use about a quarter cup and am quite happy. Melt the shortening and add a scoop of beans to fry (I use a spoon with slots in it to drain the liquid back in the pot). I add another spoon and another two spoonfuls, stirring. The fat only fries some of the beans. After five minutes add the rest of the pot of beans and stir well together.
- I use a handheld blender and whiz the beans to a consistency of all the beans being smushed but not of a uniform puree. I like texture to my frijoles. If too runny, simmer until thick again. If too thick, add water. Adjust the salt level before serving. Even better the second day!
- Some folks serve this in a bowl with a crumbly, salty cheese called cotijo seco on top, others with cheddar or fried chorizo sausage.
Nutrition Facts : Calories 127.5, Fat 6.7, SaturatedFat 1.9, Sodium 0.9, Carbohydrate 13.3, Fiber 4.3, Sugar 0.6, Protein 4.2
VEGAN REFRIED BEAN DIP
Steps:
- Add the drained and rinsed beans, salsa, pickled jalapeno slices, onion powder, garlic powder, coconut sugar and salt. Blend for about 5 minutes, scraping the sides a couple of times during, until completely smooth and creamy.
- Taste and add more salt if needed, which will depend on your beans. If you want it spicier, add more jalapenos.
- If you want it true refried bean style, you can choose to heat up the mashed bean mixture in the microwave a couple of minutes until hot or bake it in a dish at 325°F 15-20 minutes until hot. I honestly loved it straight out of the processor so it was like the Frito Lay bean dip.
- Serve with chips and add extra jalapenos if desired.
HOMEMADE REFRIED BEAN DIP
Time 3h5m
Yield 8
Number Of Ingredients 9
Steps:
- Rinse pinto beans and add with water to Crockpot.
- Add in half the garlic powder, onion powder, cumin and salt.
- Cook on high heat for 3 hours.
- Once beans are cooked through, remove from Crockpot with slotted spoon. You want beans without the juice/cooking liquid.
- Add beans, remaining seasonings and salsa to bowl and hand mash to desired consistency.
- Refrigerate leftovers and serve with chips of choice.
SECRET RESTAURANT REFRIED BEAN DIP
When I buy a can of refried beans they never taste as good as restaurant refried bean dip. I found this recipe and it tasted great!
Provided by Lolly St John
Categories Other Snacks
Time 20m
Number Of Ingredients 4
Steps:
- 1. Finely chop jalapeno and shred cheese. Sqeeze one fresh lime.
- 2. Mix refried beans and sour cream.
- 3. Add all ingredients together and mix.
- 4. Microwave on high for one minute intervals until all cheese is melted.
- 5. Serve with your favorite chips, my favorite chips are Juanitas! You can also add some salsa for flavor. My favorite (after many tested) salsa is Herdez! Next to homemade Herdez is the best!
BORDER TOWN REFRIED BEANS OR BEAN DIP
This recipe makes a great dip or side dish. If making this for a dip, I highly recommend using the beer rather than chicken broth as it adds a nice, subtle flavor. Serves 4 as a side dish, many more as a dip.
Provided by swissms
Categories Beans
Time 10m
Yield 1 1/4 cups, 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients in a saucepan.
- Over medium heat, stir until the beans are heated through, about 5-10 minutes.
- For dip, transfer beans to a fondue pot to keep warm. Serve with Tostitos.
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