The Best Homemade Bean Dip Recipes
CHAMPIONSHIP BEAN DIP
My friends and neighbors expect me to bring this irresistible dip to every gathering. When I arrive, they ask, "You brought your bean dip, didn't you?" If there are any leftovers, we use them to make bean and cheese burritos the next day. I've given out this recipe a hundred times. -Wendi Wavrin Law, Omaha, Nebraska
Provided by Taste of Home
Categories Appetizers
Time 2h10m
Yield 4-1/2 cups.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the first 8 ingredients; transfer to a 1-1/2-qt. slow cooker. Cover and cook on high for 2 hours or until heated through, stirring once or twice. Serve with tortilla chips and salsa.
Nutrition Facts : Calories 57 calories, Fat 4g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 151mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.
THE BEST HOMEMADE BEAN DIP RECIPE
The Best Homemade Bean Dip Recipe - It's easy to make delicious, creamy, scoop-able bean dip right at home! Our restaurant-style bean dip recipe can be made on the stove or using an Instant Pot, with dried or canned beans.
Provided by Sommer Collier
Categories Appetizer Dip Snack
Time 38m
Number Of Ingredients 6
Steps:
- To make on the stovetop, soak the beans in cold water overnight.
- Then pour off the water and place the soaked beans in a large 6 quart sauce pot. Pour fresh water into the pot, covering the beans by 3-4 inches.
- Turn the heat to medium. Add the onion, garlic, and salt. Cover and simmer for 2-4 hours. *The older the dried beans are, the longer they will take to cook.
- You do not have to soak the beans if pressure cooking them. Place them in the Instant Pot, with the onions, garlic, salt, and 5 cups water.
- Set on Pressure Cook High for 35 minutes. Then preform a Natural Release. Once the steam button has dropped it is safe to open the lid. *If the beans are too firm, pressure cook for 5-10 more minutes, then perform a quick release.
- Once the beans are very soft, drain off the liquid and reserve for later use.
- Pour the beans into a large food processor. Add the pico de gallo and 1 cup of reserved liquid. Pulse until mostly smooth. Then add the shredded cheese and pulse a few more times to melt the cheese into the beans. If you like your bean dip to be looser, add another ¼ to ¾ cups of cooking liquid.
- Top with a fresh scoop of pico de gallo on top, and serve with tortilla chips or veggies.
Nutrition Facts : ServingSize 0.25 cup, Calories 108 kcal, Carbohydrate 17 g, Protein 6 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 5 mg, Sodium 238 mg, Fiber 4 g, Sugar 2 g
BEST BEAN DIP EVER
Make and share this Best Bean Dip Ever recipe from Food.com.
Provided by Chefs Mom
Categories Cheese
Time 55m
Yield 1 9X12 pan
Number Of Ingredients 7
Steps:
- place 1 can drained beans in bottom of greased 9x11 pan,.
- add 1 can Rotel,.
- spread 1/2 container of sour cream over that,.
- cut 1 brick cream cheese in slices and place half over that,.
- empty 1/2 can of olives over that.
- sprinkle spices,.
- End with left over shredded cheese.
- repeat the whole process.
- Bake in 350* oven for about 30 mins, or till cheese is melted.
- Serve hot with"Scoops" chips.
BOB BOONE'S BEAN DIP
Provided by Food Network
Categories appetizer
Time 30m
Yield approximately 6 cups dip
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F. In a large bowl mix together sour cream, cream cheese, refried beans, onions and taco seasoning. Put mixture in an 8 by 8-inch glass dish. Sprinkle with cheese. Bake for 20 minutes until cheese is melted. Serve with tortilla chips.
SIMPLE REFRIED BEAN DIP
Quick and easy refried bean dip ready in minutes.
Provided by Ericuh
Categories Appetizers and Snacks Dips and Spreads Recipes Bean Dip Recipes
Time 10m
Yield 8
Number Of Ingredients 5
Steps:
- Combine refried beans, pinto beans, diced tomatoes and green chiles, and salt in a microwave-safe bowl. Microwave on high for 4 1/2 to 5 minutes.
- Remove from the microwave and stir until pinto beans are slightly mashed. Sprinkle Cheddar cheese on top and serve immediately.
Nutrition Facts : Calories 115.1 calories, Carbohydrate 18.7 g, Cholesterol 6.7 mg, Fat 1.9 g, Fiber 5.9 g, Protein 6.6 g, SaturatedFat 0.8 g, Sodium 487.7 mg, Sugar 0.3 g
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