The best tasting Bean Dip and you can adjust the spice level to your liking. This is a great use for my canned Spiced Pinto Beans. Having shelf stable canned beans in your pantry opens up versatility in your cooking and recipes. Canned Pintos can be made into refried beans, bean dip or added to soups and stews. Canned Garbanzos can be made into hummus and the liquid used as a vegan thickener (aqua faba) or simply eaten with rice, soups and stews as well... Here's my version of Hommade Bean Dip.
Homemade Bean Dip 1 pint Canned Spiced Pinto Beans (if you don't use my recipe then you'll need to add the spices I use in my canned pintos to your bean dip.) 1 tsp Hot Sauce Dash Salt Dash Ground Pepper Place beans in a bowl and either mash beans with a fork or use an immersion blender to break down the beans. Add in the hot sauce and taste for any needed salt & pepper. For an extra kick add a tablespoon of finely diced jalapeno and spread crumbled cotijas cheese over the top of the dip before serving. Serve warm or room temperature with your choice of chips, crackers, bread,cheese slices, or veggies.
2 Comments
A friend of mine shared this recipe with me - which actually comes from the side of a can of beans but, with a few adjustments - I took this to the next level of yumminess!! Great for football parties! This is very easy to make - if making in a crock-pot make sure to stir often when set on 'high'. This dip is best served warm/hot with tortilla chips. ~Enjoy! Diane
Chili Bean Cheese Dip Ingredients: 1 can (16 oz) chili beans, undrained 1 pkg (8 oz) cream cheese, softened 3/4 cup chunky salsa 1 cup shredded cheddar cheese, divided 3 Tbs sliced green onions 1 small can, sliced black olives 1 small can, diced green chiles Tortilla chips *sprinkle chopped lettuce, cheese and diced tomatoes on top of dip (or serve in a bowl alongside) before serving, optional Directions: CrockPot: Combine cream cheese, salsa and green chiles; and spread in bottom of crockpot. Sprinkle with 1/2 cup cheese. Spread chili beans over shredded cheese. Top with remaining shredded cheese, sliced green onions and olives. Cover and Cook on Low for 2 hours until mixture is thoroughly heated and cheese is melted. Turn heat up to High 1 hour before serving, stirring to combine and to keep from scorching. *Serve warm, with tortilla chips. Oven: Preheat to 350 degrees. Combine cream cheese, salsa and green chiles; and spread in bottom of 9-inch pie plate. Sprinkle with 1/2 cup cheese. Spread chili beans over shredded cheese. Top with remaining shredded cheese, sliced green onions and olives. Bake for 15 minutes until mixture is thoroughly heated and cheese is melted. *Serve warm, with tortilla chips. Recipe and Photos by: Diane Baker for Canning and Cooking at Home |