Or sprinkle it with 1/2 cup grated sharp Cheddar and bake the dip in an ovenproof dish until hot serve with toasted bread. You can also serve it chilled or topped with fresh herbs. Stir, then sprinkle with the green onions, if desired, and serve with tortilla chips. Spoon guacamole over cream cheese and gently spread. Combine cream cheese, sour cream and taco seasoning with a mixer on medium. Bake for 25-30 minutes until hot and bubbly. Combine refried beans and milk (or you can use the liquid from the salsa if you prefer) until smooth. Mix with a hand mixer until combine, then pour into a large skillet or square baking dish. Put mixture in an 8 by 8-inch glass dish. Combine all of the ingredients except for the green onions in a large bowl. Transfer the warm dip to a bowl and serve with mixed crudites, crackers, toasted bread or as part of a cheese and charcuterie platter. In a large bowl mix together sour cream, cream cheese, refried beans, onions and taco seasoning. Add more oil if needed for taste or texture. Add the remaining 2 tablespoons olive oil and another pinch of salt. Transfer the bean mixture to the food processor. Meanwhile, add the Worcestershire, vinegar, garlic powder, paprika, hot sauce, 4 tablespoons olive oil and some salt to a food processor. Add the beans and heat until they become warm. Add the garlic, onion and a pinch of salt and simmer until the water reduces down and the onions become translucent and tender, 3 to 5 minutes. Strain and let cool.įor the dip: Bring 1/2 cup water and 1 tablespoon olive oil to a boil in a medium skillet over medium heat. Bring to a simmer over medium-low heat and let cook until the beans are tender, 1 hour 15 minutes to 1 hour 45 minutes. Place them in a pot and cover with water by 3 inches above the top of the beans.
Strain the beans, discarding the soaking liquid. Or use it for an easy lunch! It’s hearty enough that I’ve occasionally done that and my kids think it’s the best.For the beans: Put the beans in a bowl and cover with cold water by 3 inches above the top of the beans. Serve your refried bean dip with tortilla chips, Fritos or even pita chips for an easy appetizer or snack! Once you have all your ingredients, just add them to a bowl and microwave it until the cream cheese is soft enough that you can combine everything into a smooth dip. It will alter the taste slightly, but is still good. You can sub Greek yogurt if you prefer using that.
This adds a lot of creaminess to the refried bean dip and it’s also what helps make it dipping consistency. If you are concerned that you won’t get the rest of the package used, you can always freeze it! The taste will be the same! This recipe only uses 4 oz.
Best bean dip recipe free#
The cream cheese gives the dip a wonderful rich flavor! If you are calorie conscious, feel free to sub Neufchatel cheese instead. In fact, I’ve even used Picante sauce a few times simply because that’s what I had in the cupboard and it was delicious too! They all work fine! We prefer the regular simply because we like a smoother bean dip but it’s good either way. It doesn’t really matter what kind of salsa you use- mild, hot, chunky or regular. I love using my homemade refried beans for this recipe, but obviously a can of refried beans works too! To make the warm bean dip, you will need these four simple ingredients:
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