Spicy Layered Bean Dip Recipes

BUSH'S® SPICY SRIRACHA LAYERED DIP

Steps:

• Preheat oven to 350 degrees F.
• Drain BUSH'S® Sriracha Beans through strainer and save sauce and beans, separately.
• In large bowl, add BUSH'S Cocina Latina® Refried Beans and drained sriracha sauce; mix together.
• Using 9x9 baking dish, first layer combined refried beans and sriracha sauce.
• Second layer, top with drained BUSH'S® Sriracha Beans.
• In separate bowl, combine sour cream and diced tomatoes with green chilies.
• Third layer, top beans with the sour cream and tomato mixture.
• Fourth layer, cover with shredded cheese.
• Optional: Add desired amount of olives on top of cheese.
• Cover dish, and bake for 15 minutes. Uncover, and bake until hot and bubbly, about 15 additional minutes.
• Serve with tortilla chips.

SEVEN-LAYER BEAN DIP

Steps:

• In medium bowl, mix refried beans and taco seasoning mix. Spread mixture on large platter.
• In another medium bowl, mix cream cheese and chiles. Carefully spread over bean mixture.
• Top with salsa, lettuce, cheese, olives and tomato. Refrigerate until serving time. Serve with tortilla chips.

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 LAYERED BEAN DIP

Steps:

• 1. Add jalapeno salsa to the refried beans, and stir well to combine. Spread in the bottom of a 12 x 8" serving platter.
• 2. Drain and lightly steam the corn. Spoon corn evenly over beans.
• 3. Spoon dollops of sour cream and guacamole evenly over corn, alternating green and white as you go. Using a knife, lightly swirl-spread the guacamole/sour cream topping to the edges of the platter.
• 4. Top with shredded cheese and pico de gallo. Refrigerate until serving time. Serve with chips or tortillas.

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.

THE BEST HOMEMADE BEAN DIP RECIPE

Steps:

• To make on the stovetop, soak the beans in cold water overnight.
• Then pour off the water and place the soaked beans in a large 6 quart sauce pot. Pour fresh water into the pot, covering the beans by 3-4 inches.
• Turn the heat to medium. Add the onion, garlic, and salt. Cover and simmer for 2-4 hours. *The older the dried beans are, the longer they will take to cook.
• You do not have to soak the beans if pressure cooking them. Place them in the Instant Pot, with the onions, garlic, salt, and 5 cups water.
• Set on Pressure Cook High for 35 minutes. Then preform a Natural Release. Once the steam button has dropped it is safe to open the lid. *If the beans are too firm, pressure cook for 5-10 more minutes, then perform a quick release.
• Once the beans are very soft, drain off the liquid and reserve for later use.
• Pour the beans into a large food processor. Add the pico de gallo and 1 cup of reserved liquid. Pulse until mostly smooth. Then add the shredded cheese and pulse a few more times to melt the cheese into the beans. If you like your bean dip to be looser, add another ¼ to ¾ cups of cooking liquid.
• Top with a fresh scoop of pico de gallo on top, and serve with tortilla chips or veggies.

SPICY MEXICAN LAYER DIP

Steps:

• Layer bottom to top, spreading gently across entire dish in order to maintain individual layers.
• Layer 1: mix refried beans and bean dip, then spread across bottom of dish.
• Layer 2: spread guacamole.
• Layer 3: mix sour cream, mayonaise and taco seasoning, then spread.
• Layer 4: mix cheeses, then sprinkle half.
• Layer 5: pour picante sauce (or salsa).
• Layer 6: sprinkle green onions.
• Layer 7: sprinkle remaining cheese across top.
• Cover and place in refrigerator until ready to serve.

SPICY 7 LAYER TUNA DIP

Steps:

• Drain your Tuna and then put it into a bowl
• Follow with ½ of your Greek Yogurt, ½ Packet Taco Seasoning Mix, and Sriracha
• Mix all of those ingredients together
• Take out a larger bowl and add in that mix as your first layer
• On top of that layer add your Mexican Blend Cheese
• Drain and rinse your Pinto Beans
• Put those in a separate bowl with your other ½ Packet Taco Seasoning Mix and Water
• Mix those ingredients together while mashing your Pinto Beans up
• Microwave your Pinto Bean mix for :45 seconds
• Add that on top of your Mexican Blend Cheese layer while it's still hot so that your cheese will melt
• Add your Guacamole
• On top of that add the other ½ of your Greek Yogurt
• Add your Salsa
• Add some Black Olive Slices, Chopped Green Onion, and a couple squirts of optional Sriracha