Spicy Mexican Cheese Dip With Beans Recipes

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 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.

HOT MEXICAN BEAN DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix cream cheese, sour cream, refried beans, and taco seasoning in a bowl. Fold jalapeno pepper into the dip; spread into a 9x13-inch baking dish.
• Bake in preheated oven for 30 minutes. Top with shredded cheese and continue cooking until the cheese has melted, about 5 more minutes.

THE BEST CREAMY BEAN DIP

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, mix all ingredients together using a hand mixer or food processor.
• Transfer mixture into a square baking dish and bake for 25 minutes.
• Top with crumbled cotija cheese, diced tomatoes and chopped cilantro.

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 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.

MEXICAN BEEF AND CHEESE DIP

Steps:

• Brown ground beef in a skillet. Add onions and garlic.
• Add all other ingredients except the cheese and simmer on low for 15-20 minutes.
• Add cheese and simmer until melted.
• Garnish with fresh cilantro and serve with tortilla chips