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Chili Bean Dip

Chili Bean Dip



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Ingredients

  • 1 8-ounce container cream cheese
  • 1 16-ounce can pinto beans in a mild chili sauce, such as BUSHS Chili Beans
  • 1 4.5-ounce container pickled jalapenos, or green chiles for less heat, diced
  • 1 4.5-ounce can black olives, chopped
  • 2 Cups (about 8 ounces) shredded Mexican cheese
  • Tortilla chips, for serving

Directions

Preheat the oven to 350 degrees F.

Spread the cream cheese across an 8-inch pie plate. Layer the beans, jalapeños, and black olives, and top with the shredded cheese.

Bake until the cheese melts and bubbles, 30 minutes. Remove with oven mitts.

Serve the dip with tortilla chips.

Nutritional Facts

Servings4

Calories Per Serving567

Folate equivalent (total)56µg14%

Riboflavin (B2)0.4mg21.4%


    • 1 cup canned chili beans
    • 1 cup canned kidney beans, drained
    • 1 cup canned pinto beans, drained
    • 1/4 cup lemon juice
    • 5 garlic cloves
    • 3/4 teaspoon cumin
    • 1/4 cup dried parsley
    • 1 tablespoon Bragg Liquid Aminos
    • 1 cup raw tahini
    • 1/4 teaspoon cayenne
    1. Place all ingredients in food processor and process until smooth. Serve with raw veggies as a dip, or on a bed of chopped letttce.

    Delicious, easy recipes that use all your pantry staples

    Check out her full recipe below.

    Open Up a Can of Bean Chili

    Ingredients
    2 large onions, diced
    2 ribs celery, diced
    2 bell peppers, diced
    2 jalapeño peppers, finely diced
    5 garlic cloves, smashed and finely chopped
    8-15 ounce cans of beans-I like to use an assortment-garbanzo, white, black, pinto, navy, butter or any others you like
    2-28 ounce cans of tomatoes
    2 cups of frozen or canned corn
    3 bay leaves
    ¼ cup of chili powder
    2 tablespoons of ground cumin
    1 teaspoon of cayenne pepper
    Kosher salt
    Olive or vegetable oil
    Optional
    Diced red onion
    Sour cream
    Grated cheddar cheese

    Coat a large wide pot generously with oil and bring to medium-high heat. Add the onions, celery and peppers, season with salt. Cook the veg until they are soft and very aromatic, about 5-10 minutes. Toss in the garlic and jalapeños and cook for another 2-3 minutes. Add all the beans and tomatoes. Fill one of the empty tomato cans with water and add that in. Stir to combine.

    Add in the chili powder, cumin bay leaves and cayenne. Season with salt to make sure everything is delicious!

    Bring to a boil and reduce to a simmer. Simmer, stirring regularly until the liquid has reduced by half. Add another half of tomato can of water, taste for salt and re-season if needed. Cook until the chili is nice and thick.

    Serve topped with onions, cheese and sour cream if using.

    Chef Burrell also suggested serving this chili in quesadillas, on eggs, over rice or on hot dogs.


    How to make Mexican Cheesy Chilli Bean Dip Recipe - Refried Bean Dip Recipe

    To begin making the Mexican Cheesy Chilli Bean Dip Recipe, we first have to make sure we have well cooked kidney beans.

    Heat oil in a heavy bottomed pan on medium heat add the garlic and sauté for a few seconds until it sizzles.

    Stir in the tomato puree, cumin powder, red chilli and cooked for a couple of minutes until the tomatoes come to a brisk boil.

    Finally stir in the cooked/tinned beans. Add salt to taste, as the beans could already have some salts in it.

    Once the beans come to a brisk boil along with the tomato mixture, using a potato masher give the beans a good mash until well combined and you have a coarse mixture of the beans for about 5 minutes. Turn off the heat and stir in the green chillies.

    Transfer the Mexican Cheesy Chilli Bean Dip to a serving bowl. Just before you are ready to serve, top with cheese and grill in the oven at 200 degree celsius, for 5-7 minutes or until cheese melts.

    Serve Mexican Cheesy Chilli Bean Dip Recipe for your parties with Multi-Grain Crackers With Sesame Seeds, Chives And Chili Flakes Recipe.


    Skyline Chili Tots

    Ingredients:

    • Frozen Tater Tots
    • 14 oz pouch of Skyline Chili
    • 12 oz bag of Skyline Chili Shredded Cheddar Cheese
    • Optional: Diced onion and yellow mustard (optional)

    1. Cook frozen tater tots in oven until extra crispy (follow directions on pkg.)
    2. Microwave two 14 oz. pouches of Skyline Chili on high for 2-1/2 minutes
    3. Spread chili evenly in medium sized casserole dish
    4. Add layer of tots on top of chili
    5. Add 6 oz. finely chopped onion, drizzle with yellow mustard
    6. Top with two 12 oz. bags of Skyline Chili Shredded Cheddar Cheese
    7. Serve with Skyline Chili Hot Sauce


    • 1 14oz can kidney beans (or 1/2 cup dried, fully cooked to yield 1 1/2 cups)
    • 1 carrot, grated
    • 1 tomato, diced
    • 1/4 cup fresh cilantro or parsley
    • 1 Tbsp fresh mint or oregano (optional)
    • 1 Tbsp lemon juice
    • 2-4 Tbsp water, as you need it for consistency
    • 3/4 tsp cumin*
    • 1/2 tsp dried oregano*
    • pinch – 1/8 tsp cayenne (or more), to your spice level*
    • 1/4 tsp cinnamon (optional, but pretty awesome)
    • 1 clove garlic, pressed
    • 1/4 tsp sea salt or Herbamare, more or less – to taste
    • *or use 1 tsp of a chili spice mix

    1. Rinse and drain the beans. If you’re using dried beans, they must be fully cooked before you begin. How To Cook Dried Beans
    2. Mix together the beans, vegetables, herbs, lemon juice and water. You can do this in a food processor, or by hand if you chop the herbs finely.
    3. Once you get the texture you like, add the seasonings and taste to make sure you get the spice level you like.


    Easy Chili Dip

    Chili cheese dip is our go-to party appetizer. When I can’t think of what to bring, I ALWAYS fall back on easy chili dip.

    This chili dip is hearty, it’s cheesy, and it’s just so delicious. You can never go wrong with this recipe. Everyone always loves it which means it will easily become a go-to appetizer for your parties too!

    Along with this chili dip, we bring along a bag of tortilla chips or corn chips! We love them both and you really can’t go wrong with either option. Just make sure to get every ingredient in one bite- you want all the chili dip flavors on that chip!


    The BEST Cheesy Chili Dip (and No Velveeta!)

    This post may contain affiliate links. Please check our privacy and disclosure policy.

    Seriously the best homemade cheesy chili dip and there’s no Velveeta! We’re making the cheese sauce from scratch. It’s real food and it’s real good!

    REAL food for REAL life.

    And real life is me (and you) grabbin’ tortilla chips and scoopin’ this cheesy chili dip straight from the dip warmer like it’s our job. Um… someone’s gotta do it, right? Might as well be you and me!

    Let’s also start by saying that this dip is taking the best of both cheesy queso and taco chili and meshing it together to create a food baby — cheesy chili dip. It’s happy times for those of us that are a little obsessed with nachos but want a little taco action too.

    To me, this dip means tons of tortilla chip action. You know while one football game or another is trying to distract me in the background. Also, there may or may not have been a situation last year when hubby went to dip his chip in the crockpot and the chili dip was gone. And I do mean gone. As in it magically vanished. Like I someone took a spoon and went to town, gone. So gone that there weren’t even scrapings left. It’s a shame there were no witnesses, so really it’s just his word against mine. But we all know what happened… right? Extra terrestrial cheese-dip-loving beings, what else?

    Luckily for him (and me!) I usually stash ½ the batch in the refrigerator before sitting down because mysterious situations like these happen on the regular when cheesy chili dip is in the room.

    I have a confession to make. I sat on this recipe for a whole year. Making and remaking it and selfishly keeping the recipe to myself. In all fairness, I wanted to make sure it was absolutely perfect for you. Most of the time, I really love my job. And see, I brought it just in time because fall officially means cheesy chili dip season from now until February and I need you to add this one to your repertoire.

    Everything you love about tacos and cheese dip (or queso) and chili all bundled into one.

    It all starts with the taco chili mix. We start by browning lean ground beef in a skillet and letting it cook through before adding in taco seasoning. I usually make a big batch of homemade taco seasoning and keep it in an airtight container. It’s the perfect combination of spices without ANY questionable ingredients or too much salt. You can find the recipe here.

    Once the seasonings are in, add in a whole can of rinsed and drained black beans. If you aren’t a fan of black beans, replace it with whatever you like. I’m just way to obsessed with them to try anything else. But pinto or even kidney beans would be a good substitution. Also in the blend is a can of fire-roasted tomatoes with green chilies. This is sometimes a little hard to find, so if you’re grocery store doesn’t sell it, grab a can of tomatoes and a can of green chilies.

    Next, we’re going to start on the cheese sauce. Okay, so this is a big deal. This cheese sauce is what makes or breaks the cheesy chili dip. There is no way I would let you use velveeta. You know that. I’m going to show you how to make homemade velveeta that tastes better and is better for you.

    It starts with a little butter and a little flour. We’re going to make a roux. Once the flour gets nice and golden we’re going to stream in the cold milk very steadily. You must use cold milk, so fill your measuring cup and leave it in the refrigerator until you’re just ready to stream it in. Continue whisking while you stream in the milk because, well, we all hate lumpy cheese sauce. Once it’s all in and the mixture starts to thicken, kick the heat to LOW. This is a crucial step in making smooth queso. If your heat is on high, the cheese will not melt properly. Lumpy cheese is no one’s idea of good dip. Add half of the cheese and stir to combine, when it melts, add the other half.

    Also, try not to guzzle the cheese sauce straight from the pan, it’s hard, but you gotta try! And speaking of cheese, what kind of cheese should you use? Anything that melts well. So Muenster, Monterey Jack, cheddar, or even gouda!

    Now just pour the cheese sauce over the taco chili mix and stir. You can serve it right from the pot or pour it into a dip warmer or crockpot. Personally, I like to put it in a crockpot because I like my cheesy chili dip nice and warm when it hits my mouth.

    Melty cheese mixed with taco style chili and folded together to be scooped with a tortilla chip? Touch down!


    Hot Bean & Cheese Dip

    Hot Bean & Cheese Dip – A quick oven-baked dip made with cream cheese, chili beans, salsa, and melty cheese!

    Hello friends! Hope you are having a great weekend and a great start to your week. Our weekend was quite wonderful in that we didn’t have ANYTHING planned! It was glorious! And guess what…Sunday all my kids took a nap…at the same time! This is nothing short of a miracle folks! This hasn’t happened in probably almost 2 years.

    We’ve always had good nappers around here, but my older two have outgrown their naps over the last few years. Then that resulted in it being a little harder to get Macy (#3) to go to sleep. Now her nap is hit or miss. So the sheer fact that they all slept at the same time on a Sunday afternoon was quite blissful! Does that sound mean? I love my kiddos and all, but I love peace and quiet every now and then too!

    I really tried to soak in this lazy weekend because the next 2 months are full of crazy weekends. I have a love-hate relationship with those. I’m excited for our plans, but when I have too many, I get a little tired. We have more cheer competitions, Mardi Gras festivities, three birthdays, and all the usual stuff. I’m tired just thinking about it!

    But I’m never tired of this Hot Bean & Cheese Dip! My family always requests this dip too! I love making it because it is just so darn easy and basically it’s pure comfort food. I don’t know about you, but when I get a food craving, it usually involves chips and dip.

    This is a great dip to have in your recipe box anytime of year too! I do plan on making it on Superbowl Sunday. I’m not really into football. For me, it’s just a good excuse to enjoy my favorite snacks! Hope you enjoy it!


    Notes About Velveeta Taco Dip:

    • This taco Queso dip with Velveeta is the perfect game day recipe. It’s cheesy and creamy, and full of taco flavor. Want to go with a complete fiesta theme? Try this Taco Bake too!
    • Feel free to swap out kidney beans for black beans if desired in this Mexican bean dip.
    • Looking for a Crock Pot version? Try out Crock Pot Sausage Queso dip.
    • If the cheese seizes up, add a little more milk to loosen it up.
    • Try not to eat all this chili cheese and bean dip all at once. It’s addicting!

    Note: We use referral links to products we use and think you might enjoy too.


    Watch the video: Chili bean dip recipeEnglish#party appetizer #delicious #chili #chipsanddip #snack (August 2022).