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Seattle Bean Dip Recipe

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This recipe for Seattle Bean Dip is from WITH LOVE FROM THE THROGMARTIN FAMILY KITCHEN, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 8oz.? Can of each: pinto beans, black beans, red/kidney beans
1 Cup cooked white rice
4-8 oz. cream cheese (how rich can you stand it?)
T. or two of sour cream (cools it down or spreads it further)
Squeezes of lime juice until it "sings" w/ cilantro added
Cholera or tabasco, Cholula preferred , a couple shakes, taste
Diced canned or fresh tomatoes
Sautéed onions, garlic, salt & pepper (to your taste) in olive oil or butter
Tortilla chips/ optional shredded cheeses off to the side

Directions:
Directions:
"Wing it Bean Dip" as in can't fail. Heat all the beans in one pan, cook the white rice in another. In a bigger sauce pan than the two listed above, take the heated beans and add them to the heated white rice, add, cream cheese, lime juice, cholula (hot sauce), optional sour cream, garlic (for those with hair on their chest), sauteed onions, tomatoes, cilantro, salt and pepper to
your liking,optional shredded cheeses, additional sour cream off to side, may provide options for others.
It's filling and tasty and without the specifics, you can create it just the way you will like it!

Number Of Servings:
Number Of Servings:
8-12
Preparation Time:
Preparation Time:
W/ supplies n hand, 15-20 minutes
Personal Notes:
Personal Notes:
It's a can't fail and a taste along as you do it. Very filling and
recommended "Beano" advised along with beverages.

 

 

 

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