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Cheesy Bean Dip Recipe

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This recipe for Cheesy Bean Dip is from Marie Elena & Jim's Family Cookbook, 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:  
30oz can pinto beans (two 15 oz. cans)
4oz cream cheese (½ block), softened
⅔ cup sour cream
1 packet taco seasoning
¼ cup salsa your favorite kind
1 cup shredded cheddar or Mexican blend cheese, divided
Directions:
Directions:
Preheat oven to 350. Pour pinto beans in colander or strainer; allow to sit for a few min. DON'T RINSE them--our goal is to remove some of the liquid but not all of it. Transfer beans to large mixing bowl. Use potato masher or some forks to mash the mix until relatively smooth, with some chunks. Add cream cheese; mash some more, until combined. Stir in sour cream, taco seasoning, salsa, and 1/4 cup shredded cheese. Pour mix in an 8” or similar size baking dish; sprinkle remaining shredded cheese evenly on top. Bake in preheated oven 25 min until cheese is melted and bubbly. Serve as dip with tortilla chips, inside tacos, or as Mexican side dish.

Variations: Cheese: Swap out cheddar for your favorite kind of cheese.
Toppings: Garnish with toppings like olives, diced tomatoes, cilantro, jalapeños & guacamole.
Meat: Add ½lb cooked & crumbled ground beef or sausage to the bean layer.
Slow Cooker: Prepare the same; add to slow cooker. Sprinkle with cheese. Cook on low for 2hrs.

 

 

 

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