Spicy Cheesy Salsa Bean Dip Recipes

SPICY,CHEESY, SALSA, BEAN, DIP

Steps:

• In a micro proof bowl mix all ingredients.
• Heat for 2 minutes, stir and heat for 2 more minutes.

SPICY BEAN SALSA

Steps:

• In a medium bowl, combine black-eyed peas, black beans, corn, onion, green bell pepper, jalapeno peppers and tomatoes. Season with Italian-style salad dressing and garlic salt; mix well. Cover, and refrigerate overnight to blend flavors.

SALSA BEAN DIP

Steps:

• Place the salsa in a sieve over a large bowl.
• Tap the sieve occasionally to help the salsa drain until the chunky part remains in the sieve, about 3 to 4 minutes.
• Discard the liquid.
• In the bowl, mash the beans slightly with a fork.
• Add the chunky portion of the salsa, lemon juice, chili powder, and cumin. Stir until combined.
• Transfer to a serving bowl.

BIG GAME SALSA DIP

Steps:

• In a slow cooker set to high heat, place the processed cheese and milk. Cover and, stirring occasionally, cook until the cheese has melted and is well blended with the milk.
• Place ground pork sausage in a medium skillet. Cook over medium high heat until evenly brown. Mix in white onion. Cook and stir until onion is translucent. Remove from heat and drain.
• Stir sausage mixture into the cheese mixture. Reduce heat to low. Mix in salsa and black beans. Continue cooking, stirring occasionally, approximately 1 hour.
• Garnish with green onions and serve with tortilla chips.

SPICY MEXICAN CHEESE DIP WITH BEANS

Steps:

• Combine ingredients in microwaveable bowl.
• Microwave on HIGH 5 min. or until VELVEETA is completely melted and mixture is well blended, stirring after 3 min.

SPICY CHEESY SAUSAGE DIP RECIPE BY TASTY

Steps:

• Cut 2 thin slices from a jalapeño and set aside, then mince the rest.
• Heat a medium cast-iron skillet over medium-high heat. Add the Signature Select® Pork Sausage Roll Italian Style and cook, breaking up into small pieces, until browned, 5-6 minutes. Drain any excess grease.
• Reduce the heat to medium and add the onion, minced jalapeños, salt, and cream cheese. Stir until the cream cheese is melted, then add the half-and-half, O Organics® Mexican Shredded Cheese, and O Organics® Shredded Cheddar Cheese, and continue to cook for 4-6 minutes, or until creamy and melted together. Then add ¾ cup chopped tomatoes and cook for another 1-2 minutes, until heated through.
• Top with the remaining ¼ cup (50 g) chopped tomatoes, the green onions, and sliced jalapeño and serve with O Organics® Yellow Corn Tortilla Chips for dipping.
• Enjoy!