Make this easy appetizer for your next summer BBQ, but it’s great to enjoy anytime throughout the year. Whether you want to call this the best summer bean dip or “cowboy caviar,” it really is summertime perfection. When you serve this the dressing sinks to the bottom, so be sure to stir it occasionally after serving to mix up all the goodness. The dressing uses simple ingredients like olive oil, apple cider vinegar, honey, and Dijon mustard, but whisked together and combined with the other ingredients it makes a flavor punch. Cilantro, red onion, jalapeno, and lime juice give great flavor and make the perfect dressing. With two kinds of beans it’s also packed with protein and fiber. One thing that I like about this recipe is that it’s full of veggies! Bell pepper, tomatoes, and corn give the perfect variety of textures and crunch. Sprinkle with both shredded cheeses, and bake for 25-30 minutes, or until cheese is slightly brown and dip is hot and bubbly around the edges. Spread into a 9x13 EZ Foil® by Hefty® Bakeware Pan. Set it out with some tortilla chips or pita chips and you’ve got a recipe that’s perfect for a crowd. With a mixer, whip together cream cheese, beans, taco seasoning and sour cream until smooth. Sometimes called “cowboy caviar,” this easy summer appetizer makes a huge batch and is packed with veggies. Ingredients 2 cups refried beans, canned or homemade 1 teaspoon bacon fat (or 1 strip of bacon, cooked and minced), optional 1 teaspoon chipotle powder, or. This summer bean dip is great chilled or at room temperature and since there’s no dairy in it, you don’t need to worry about it being left out. Something that you can set out and have a cocktail while you make your main course on the grill. 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.Something about summer just calls for a good appetizer. 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. 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! ingredients 1 (15 ounce) can refried beans 5 slices bottled jalapenos (nacho slices) 1 tablespoon brine, from bottled jalapeno slices 2 teaspoon salt 2. They all work fine! We prefer the regular simply because we like a smoother bean dip but it’s good either way. cream cheese 1/2 cup sour cream (or Greek yogurt) thinly sliced green onions. It doesn’t really matter what kind of salsa you use- mild, hot, chunky or regular. 2 cups homemade refried beans or 1 (16 oz.) can storebought 2/3 cup salsa 4 oz. 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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