Cheesy Bean Dip!

 

 

This recipe takes bean dip and kicks it up to a whole new level.  I love bean dip, you know the kind you buy in the can, but this is the ultimate in bean dip.  It's also simple to make.  You can make this the day before and refrigerate it, then bake it right before you serve it also!   Here is what you will need: 

 

1 (16 oz.) can of refried beans

1 (8 oz.) pkg. cream cheese, softened to room temperature

1/3 cups sour cream

1 pkg. taco seasoning mix

dash of hot sauce to taste (I used Tabasco sauce)

3 cups shredded Mexican cheese blend or cheddar cheese, divided

 

Mix the refried beans, cream cheese and sour cream until smooth.  Mix in the taco seasoning mix and the hot sauce to your taste.   Stir in 1 1/2 cups of the shredded cheese.   Pour into an oven proof dish.  A deep pie plate works well for this or a shallow casserole dish.  

 

Sprinkle the top with the rest of the shredded cheese.  Place in a 350 degree oven for 25 to 30 minutes or until the cheese is just stared to brown and it's hot and bubbly.

 

Serve with tortilla chips or Frito scoops!

 

I like to garnish with a few jalapeno rings or a dollop of sour cream!







Fiesta Dip!

This is a very pretty way to serve what is essentially a seven layer dip.   It just fancies it up a bit.  My mother used to do some catering and this was a big favorite with her customers.   We served this yesterday at our Memorial Day gathering for something to munch during the evening and it was a  hit as usual.   It's also very easy to make.   All you need is a good springform pan.  If you don't have a springform pan and are going to buy one, buy a nonstick one...they work out much better.  Here is all you do to make this dip.  You will be surprised how easy it is.

Crush the corn chips and mix with melted butter. Press in the bottom and 1" up the sides of a 9" springform pan.  Bake for 10 minutes in a 350 degree oven.  Cool completely before proceeding with the other steps.

Combine taco seasoning and refried beans.  Mix well and spread in the corn chip crust.

Layer avocado dip and next four ingredients over the refried beans.  Chill in the refrigerator for at least 8 hours or overnight.  Place on a serving plate when ready to serve and remove sides of springform pan. 

Fiesta Dip!

Ingredients:

1  101/2 oz. corn chips crushed

1/4 cup butter melted

2  16 oz cans refried beans

1 pkg taco seasoning mix

1  6 oz. container avocado dip

1  8 oz. container sour cream

1 cup sliced ripe olives

1 can chopped green chilies, drained

1 8 oz. pkg. shredded cheese (cheddar or Monterrey Jack)

2  seeded and chopped tomatoes

You can add chopped green onions, sliced green olives, and sprigs of cilantro for garnish.