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Thursday, January 8, 2015

Spicy Baked Bean Dip

Happy New Year Everyone !!
Made this dip for New Year's Eve Party. This is a large recipe, serves about 24 people. Here is how I made it.
  • 2 cans  non fat vegetarian refried beans 
  • 2 cans of Pinto beans washed and drained
  • 1.5 cup chunky medium Pace salsa 
  • 1.5 cup of any black bean / Corn salsa  
  • One 8 oz pack of cream cheese
  • 1 and 1/2 cup of sour cream
  • 2 cups of shredded Monterrey Jack/Cheddar cheese
  • 1 cup of shredded  Pepper Jack cheese
  • 1 large red onion chopped
  • 1 bunch of spring onions chopped finely
  • 1 green pepper 
  •  6 sweet peppers (blend of yellow, red and orange)Chopped
  • 1/2 cup of  pickled Jalapeno peppers chopped
  • 1-2 fresh Jalapeno peppers chopped.
  • 2 tablespoon of Taco seasoning 
  • 1 tablespoon of cumin powder 
  • 1/2 teaspoon of coarsely ground black pepper
  • 1 teaspoon of cayenne pepper powder or to taste
  • Salt to taste
  • Few rings of pickled jalapenos
  • Heat oven at 350 degrees F
  • Wash and drain the canned pinto beans.
  • Chop all the veggies finely.
  • Shred the cheese if bought the blocks.
  • Crush the pinto beans with potato masher
  • Combine with refried beans
  • Add all the spices, chipped veggies, salsa, softened cream cheese, sour cream, jalapenos and salt.
  • Mix in the all the shredded cheeses except save 1/2 cup to sprinkle on top
  • Mix  everything till all ingredients are well incorporated.
  • Spread them in two 8 x 10 or one 10 x 13 pan
  • Sprinkle the saved shredded cheese and put some pickled jalapenos on top.
  • Bake at 350 F for 30-35 min uncovered..
  • Serve hot with warm tortillas or tortilla/corn chips
A very versatile recipe, you can add or omit any ingredients, and adjust the amount of cheese and jalapenos or any ingredient according to your taste.

Enjoy !!
Recipe and Photographs by Surekha

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