For a simple alternative to all these toppings, top the dip with a scoop of pico de gallo. It’s also great with a sprinkle of Cotija cheese or shredded cheese on top, if you’re not serving anyone who’s vegan or dairy-free. I like to pile mine with diced avocado, sliced jalapeño or serrano peppers, halved cherry tomatoes, green onions, and fresh cilantro. Transfer 2 cups refried beans, 1 cup chunky tomato salsa, 8 oz softened cream cheese, 1 cup shredded sharp cheddar cheese, 1 cup shredded mozzarella cheese and ¼ cup chopped cilantro in a large size mixing bowl. When you’re ready to serve, spread the refried bean dip on a platter, and load it up with toppings. Preheat the oven to 350 Degrees F (180 Degrees C). Serve the dip right away, or store it in an airtight container in the fridge for up to 3 days. If it’s too thick, add water, 1 tablespoon at a time, to reach your desired consistency. Pulse until the bean dip is smooth and creamy. And cayenne pepper – Optional! For heat.Onion powder – It adds savory, umami flavor.Canned green chiles – They make the bean dip nice and tangy.Then, place the refried beans in a food processor with these ingredients: Store the refried beans in an airtight container in the fridge until you’re ready to make the dip. Make them with dried pinto beans, or use canned ones for an especially quick and easy process. If you’re short on time, cook the refried beans up to 3 days in advance. Instead, this dip’s creamy consistency comes from the beans themselves! Unlike many traditional or store-bought bean dips, this one isn’t made with cream cheese or sour cream. The flavor and texture of the refried beans are so important here because the beans are the star ingredient in this dip. Please, make the refried beans yourself instead of buying canned ones at the store! The homemade beans have a creamier texture and a deeper flavor, thanks to ingredients like onion, lime, and a DIY taco seasoning made from cumin, chili powder, and oregano. Finish with sliced olives, green onions, and cilantro, if desired. Sprinkle the cheese and diced tomatoes over the top. In a 9×9-inch pan, a pie dish, or in individual cups, create even layer of bean mixture, then guacamole, and finally sour cream. This easy bean dip recipe starts with my homemade refried beans. In a small bowl, mix beans, cream cheese, if using, and taco seasoning. It’s super simple to make, and with its creamy texture and bright flavor, it’s always a hit. If you’re looking for an easy appetizer to bring to a party or make for game day, you can’t go wrong with this bean dip recipe. The day we took this photo, Jack and I didn’t even bother to sit down. This bean dip is just so zesty, so tangy, so creamy, and so delicious that we can never help devouring it in a single sitting. See that platter of bean dip up there? 5 minutes after we took this photo, the entire thing was gone. Ingredients 1 (16 ounce) can refried beans 1 (16 ounce) can pinto beans, rinsed and drained 1 (10 ounce) can diced tomatoes and green chiles (such as ROTEL), drained salt to taste 2 tablespoons shredded Cheddar cheese, or to taste Directions Combine refried beans, pinto beans, diced tomatoes and green chiles, and salt in a microwave-safe bowl.
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