Quick Vegetarian Bean Dip Recipes

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QUICK VEGETARIAN BEAN DIP



Quick Vegetarian Bean Dip image

We LOVE Mexican food. This is a really quick and easy appetizer to make for a last minute party, or have to start a Mexican themed dinner

Provided by Kozmic Blues

Categories     Beans

Time 15m

Yield 4 cups, 8 serving(s)

Number Of Ingredients 8

2 (14 1/2 ounce) cans fat-free refried beans
1 cup salsa
1 cup cheddar cheese
1 -2 teaspoon cumin
1 -2 teaspoon chili powder (i used pampered chef southwest spice)
hot sauce (optional)
tortilla chips, for serving
sour cream, for serving

Steps:

  • Mix ingredients together, and heat over the stove on low heat, stirring occasionally.
  • Adjust spices to your taste.
  • Add hot sauce if using, to taste.
  • Serve with tortilla chips and sour cream.

Nutrition Facts : Calories 67.7, Fat 4.8, SaturatedFat 3, Cholesterol 14.8, Sodium 285.7, Carbohydrate 2.5, Fiber 0.7, Sugar 1.1, Protein 4.1

HOT BEAN DIP



Hot Bean Dip image

This bean dip is sooooo good. It is easy to make and is always a hit. I make it for my Super Bowl party each year and it is always gone before half time!! Two cheeses and refried beans are baked with mild spices to create a creamy dip. Serve with tortilla chips.

Provided by J. Van Liere

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes

Time 40m

Yield 20

Number Of Ingredients 9

1 (8 ounce) package cream cheese, softened
1 cup sour cream
2 (16 ounce) cans refried beans
½ (1 ounce) package taco seasoning mix
5 drops hot pepper sauce
2 tablespoons dried parsley
¼ cup chopped green onions
1 (8 ounce) package shredded Cheddar cheese
1 (8 ounce) package shredded Monterey Jack cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl, blend the cream cheese and sour cream. Mix in the refried beans, taco seasoning, hot pepper sauce, parsley, green onions, 1/2 the Cheddar cheese and 1/2 the Monterey Jack cheese. Transfer the mixture to an 8x12 inch baking dish. Top with remaining Cheddar and Monterey Jack cheeses.
  • Bake in the preheated oven 20 to 30 minutes, until cheese is slightly browned.

Nutrition Facts : Calories 196 calories, Carbohydrate 8.6 g, Cholesterol 42.7 mg, Fat 14 g, Fiber 2.5 g, Protein 9.3 g, SaturatedFat 8.7 g, Sodium 356.8 mg, Sugar 0.4 g

CURRIED CARROT BEAN DIP



Curried Carrot Bean Dip image

Make and share this Curried Carrot Bean Dip recipe from Food.com.

Provided by VegInTexas

Categories     Beans

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 9

2 cups sliced carrots
3/4 cup chopped onion
3 garlic cloves, minced
2 tablespoons olive oil or 2 tablespoons cooking oil
1 tablespoon curry powder
1 teaspoon ground cumin
1 (15 ounce) can white cannellini beans, rinsed and drained
1/2 teaspoon salt
thinly sliced green onion (optional)

Steps:

  • In a covered medium saucepan, cook carrots in a small amount of boiling water about 15 minutes or until very tender. Drain.
  • Meanwhile, in a small skillet, cook onion and garlic in hot oil until tender. Stir in curry powder and cumin. Transfer carrots and onion mixture to a food processor; add white kidney beans and salt. Cover and process until smooth. Transfer to a serving bowl; cover and chill for 4 hours to 3 days. Tote spread, vegetable dippers (if using), and sliced green onion (if using) in an insulated cooler with ice packs. Tote crackers, melba toast, and French bread slices (if using) in an airtight container.
  • To serve, garnish with green onion. Serve with crackers, melba toast, toasted French bread slices, or vegetable dippers.
  • Makes 3 cups spread.

Nutrition Facts : Calories 168.7, Fat 5.1, SaturatedFat 0.7, Sodium 225.4, Carbohydrate 24.6, Fiber 6.2, Sugar 2.8, Protein 7.7

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