THE BEST BEAN DIP RECIPE
This bean dip makes a perfect appetizer. It's protein-packed from refried and pinto beans, as well as Greek yogurt and cheddar cheese. It truly is the best!
Provided by Emily Richter
Categories Appetizers
Time 25m
Number Of Ingredients 11
Steps:
- First, preheat oven to 400ºF.
- Next, heat olive oil in a small oven-safe pot* over medium/high heat. When olive oil is fragrant, add onion, garlic, and salt. Sauté for around 3 minutes or until the onions are translucent.
- Next, add the rest of the ingredients (minus the cheese) and mix to combine. Continue to heat over medium/high. Once the dip is hot, add 1/2 cup of cheese to the mixture and mix to combine. Heat for an additional 1 to 2 minutes.
- If you are planning to bake in a casserole dish. Spray casserole dish with nonstick cooking spray and then transfer the dip into the casserole dish and spread out evenly. Sprinkle the remaining shredded cheese on top of the dip.
- Bake at 400ºF for 5 minutes and option to broil for 1-3 minutes until the cheese fully melts.
Nutrition Facts : Calories 236 kcal, Sugar 4 g, Sodium 677 mg, Fat 10 g, Carbohydrate 26 g, Fiber 6 g, Protein 12 g, Cholesterol 18 mg, ServingSize 1 serving
AMAZING BEAN DIP
This delicious Bean Dip is a creamy, cheesy, easy, stove-top recipe requiring only SIX ingredients and just TEN minutes!
Provided by Samantha Skaggs
Categories Appetizer
Time 20m
Number Of Ingredients 6
Steps:
- In a medium pot set over medium heat, break up the cream cheese into chunks. Add the refried beans, salsa, and taco seasoning and mix together until well incorporated. Stir occasionally until smooth and heated through, adjusting the heat as necessary to prevent the bottom from burning.
- Stir in the grated cheese until melted, and then add the cilantro. Garnish with additional cilantro, if desired, and serve warm with tortilla chips.
Nutrition Facts : Calories 95 kcal, Carbohydrate 5 g, Protein 5 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 19 mg, Sodium 364 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
CHAMPIONSHIP BEAN DIP
My friends and neighbors expect me to bring this irresistible dip to every gathering. When I arrive, they ask, "You brought your bean dip, didn't you?" If there are any leftovers, we use them to make bean and cheese burritos the next day. I've given out this recipe a hundred times. -Wendi Wavrin Law, Omaha, Nebraska
Provided by Taste of Home
Categories Appetizers
Time 2h10m
Yield 4-1/2 cups.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the first 8 ingredients; transfer to a 1-1/2-qt. slow cooker. Cover and cook on high for 2 hours or until heated through, stirring once or twice. Serve with tortilla chips and salsa.
Nutrition Facts : Calories 57 calories, Fat 4g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 151mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.
COPYCAT FRITOS BEAN DIP RECIPE
Try this easy Copycat Fritos Bean Dip Recipe. Save a ton of money by making your own frito bean dip.
Provided by Eating on a Dime
Categories Appetizer
Time 1h10m
Number Of Ingredients 8
Steps:
- Place all ingredients in a food processor.
- Process together until smooth.
- Transfer to air tight container and refrigerate for 1 hour.
- Serve with your favorite Fritos and sides.
Nutrition Facts : Calories 52 kcal, Carbohydrate 9 g, Protein 3 g, Fat 1 g, SaturatedFat 1 g, Sodium 452 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving
THE BEST HOMEMADE BEAN DIP RECIPE
The Best Homemade Bean Dip Recipe - It's easy to make delicious, creamy, scoop-able bean dip right at home! Our restaurant-style bean dip recipe can be made on the stove or using an Instant Pot, with dried or canned beans.
Provided by Sommer Collier
Categories Appetizer Dip Snack
Time 38m
Number Of Ingredients 6
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.
Nutrition Facts : ServingSize 0.25 cup, Calories 108 kcal, Carbohydrate 17 g, Protein 6 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 5 mg, Sodium 238 mg, Fiber 4 g, Sugar 2 g
BEST EVER BEAN DIP
This Refried Bean Dip has only 3 Ingredients and is the easiest and tastiest bean dip you will ever make! You need this recipe in your back party pocket!
Provided by Jen
Time 3m
Number Of Ingredients 3
Steps:
- Add all of the ingredients to a large bowl and mix until well combined. Serve hot or cold with tortilla chips and or/crackers.
THREE BEAN DIP
This is a variation of the popular taco dip. It tastes great and looks pretty too.
Provided by SAHMCOOK
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes
Time 4h15m
Yield 32
Number Of Ingredients 8
Steps:
- Spread the refried beans in a layer in the bottom of a 9 inch square baking dish. In a small bowl, stir together the taco seasoning mix and cream cheese. Spread the mixture over the refried beans. In a separate bowl, toss together the tomatoes, green onions, cubanella pepper, black beans and navy beans. Spread over the layer of cream cheese. Cover and refrigerate for at least 4 hours before serving to blend the flavors.
Nutrition Facts : Calories 63.4 calories, Carbohydrate 7.5 g, Cholesterol 8.8 mg, Fat 2.7 g, Fiber 2 g, Protein 2.7 g, SaturatedFat 1.6 g, Sodium 190.2 mg, Sugar 0.9 g
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 BEAN DIP
A rich cream bean dip full of flavor! Loads of cheese and a handful of jalapenos take this dip to the next level!
Provided by Holly Nilsson
Categories Appetizer
Time 23m
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F.
- Slice green onions dividing the white and green portions. Set the green part aside.
- Combine cream cheese, refried beans, taco seasoning and sour cream with a hand mixer on until fluffy.
- Add the whites of the onions, jalapenos, chiles and 2 cups of cheddar cheese.
- Spread into a 2qt (or 8x8) baking dish.
- Top with remaining cheese and bake 20-25 minutes or hot and cheese is melted.
- Serve with tortilla chips.
Nutrition Facts : Calories 196 kcal, Carbohydrate 6 g, Protein 9 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 45 mg, Sodium 627 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
BEST BEAN DIP EVER
Make and share this Best Bean Dip Ever recipe from Food.com.
Provided by Chefs Mom
Categories Cheese
Time 55m
Yield 1 9X12 pan
Number Of Ingredients 7
Steps:
- place 1 can drained beans in bottom of greased 9x11 pan,.
- add 1 can Rotel,.
- spread 1/2 container of sour cream over that,.
- cut 1 brick cream cheese in slices and place half over that,.
- empty 1/2 can of olives over that.
- sprinkle spices,.
- End with left over shredded cheese.
- repeat the whole process.
- Bake in 350* oven for about 30 mins, or till cheese is melted.
- Serve hot with"Scoops" chips.
THE BEST CREAMY BEAN DIP
Mixed with cream cheese, Mexican spices and diced jalapenos, this creamy bean dip recipe is easy to make and is the perfect appetizer or snack!
Provided by Isabel Eats
Categories Appetizer
Time 30m
Number Of Ingredients 11
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.
Nutrition Facts : ServingSize 1 /8th of recipe, Calories 208 kcal, Carbohydrate 23 g, Protein 11 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 25 mg, Sodium 577 mg, Fiber 7 g, Sugar 3 g
BEAN DIP
Creamy easy bean dip, made in just minutes!
Provided by BeanRecipes.com
Categories Appetizers
Time 30m
Number Of Ingredients 8
Steps:
- Preheat the oven to 350-degrees Fahrenheit, and ensure your cream cheese and sour cream are softened.
- In a large bowl, combine the refried beans, softened cream cheese, sour cream, taco seasoning, green chiles and half of the shredded cheese.
- Using an electric mixer, beat the mixture together until smooth and creamy, about 1 minute. Spread the mixture into an 8x8" baking dish.
- Sprinkle the remaining cheddar on top. Bake the bean dip for 20 minutes, or until the edges start to barely bubble.
- Let cool slightly, and then spread store-bought pico de gallo on top before serving with tortilla chips.
Nutrition Facts : Calories 208 calories, Carbohydrate 14 grams carbohydrates, Cholesterol 37 milligrams cholesterol, Fat 14 grams fat, Fiber 3 grams fiber, Protein 8 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 606 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
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5/5 (1)Total Time 25 minsCategory Appetizer, Side DishCalories 187 per serving
- Preheat oven to 350 degrees. In a large mixing bowl combine refried beans, sour cream, 2 cups shredded cheese, cream cheese, salsa and taco seasoning.
- In an 8x8 inch baking dish or skillet spread the mixture evenly. Top with 1 cup shredded cheese and bake for 20-25 minutes. Garnish with your favorite toppings if desired.
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4.7/5 (44)Category Appetizer
- In a large bowl, combine the first eight ingredients; transfer to a small (1-1/2-qt) slow cooker. Cover and cook on high for 2 hours or until heated through, stirring intermittently. Serve with tortilla chips and salsa.
- Optional ways of preparing: The slow cooker is ideal because it keeps the dip warm but you can also prepare this in the oven or even microwave.
- Microwave: Heat in a microwave safe bowl for 5-8 minutes or until cheese is melted and smooth. Stir every couple of minutes.
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- Heat the olive oil in a skillet over medium-high heat, then saute the onion, garlic, and jalapeno until softened, about 5 minutes. (Tip: Add in a few of the jalapeno seeds if you want a spicier dip.)
- In a blender, add in the drained beans, cumin, salt, lime juice, and water. Add in the sauteed vegetables, then blend. Stop and scrape down the sides of the blender, and blend until the dip is very smooth.
- You can serve the dip right away, or you can transfer it to a storage container with a lid (this makes about 1 1/2 cups) and store it in the fridge to chill. The flavors will meld and mellow slightly as the dip cools, and it will thicken up in texture.
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- Combine all ingredients except cheese in your food processor or blender until smooth. You can add 1-2 tablespoons of water if you need to to thin the dip out. You don’t want it to be watery, but you do want it to be somewhat smooth.
- Pour the dip into a baking dish - we used an 8.5 x 6.5 dish, but you can use an 8x8 dish. Sprinkle cheese on top of the dip.
- Bake the dip for 15 minutes until the cheese is bubbling. You can broil for 1-2 minutes to really melt the cheese!
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