Best Mexican Bean Dip Recipes

HOT MEXICAN BEAN DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix cream cheese, sour cream, refried beans, and taco seasoning in a bowl. Fold jalapeno pepper into the dip; spread into a 9x13-inch baking dish.
• Bake in preheated oven for 30 minutes. Top with shredded cheese and continue cooking until the cheese has melted, about 5 more minutes.

MEXICAN BEAN DIP

Steps:

• Mix taco seasoning with beans and spread in a 13x9 inch glass dish.
• Layer sour cream, onion, peppers, lettuce, tomatoes, cheese& olives in that order.
• Serve with tortilla chips or scooper size Fritos.

MEXICAN PINTO BEAN DIP

Steps:

• Puree the beans to a coarse paste in a blender or food processor or mash by hand.
• Place the bean paste in a sauce pan with the water and heat.
• Mix in all the other ingredients, blending well, and simmer until the cheese is melted, about 5 minutes.
• Put in chafing dish and serve hot.
• SUGGESTED DIPPERS: Tortilla Chips, Black Cocktail Rye Bread, Bell Peppers, Celery, Monterey Jack Cheese Cubes or Sticks.

WARM MEXICAN BEAN DIP WITH TORTILLA CHIPS

Steps:

• Fry the chopped onion in olive oil until soft. Add soft brown sugar, wine vinegar and Cajun seasoning. Cook for 1 min then add the mixed beans and chopped tomatoes with garlic. Simmer for 10-15 mins until the sauce has thickened then season.
• Scatter handful grated cheddar onto tortilla chips. Microwave on High for 1 min until cheese has melted. Serve alongside the dip (top with some chopped avocado if you like). Make ahead and reheat dip before guests arrive.

MEXICAN MESS (BEAN DIP)

Steps:

• Spray a pie plate.
• Mix all ingredients and place in pie plate.
• Bake at 350 degrees for about 15 minutes or hot in the center.
• Add extra cheese and anything else you want on top.

MEXICAN CAVIAR (BEAN DIP)

Steps:

• Drain and rinse the beans and peas.
• Chop the pimentos.
• Chop the celery.
• Chop the onion.
• Chop the jalapeños.
• Add the corn.
• Mix together the above solids:.
• Then in a saucepan mix:
• olive oil.
• cider vinegar.
• sugar.
• Cook liquids until the sugar dissolves.
• Pour liquid over the solids - cover and put in refrigerator for at least one hour.
• Drain liquid and serve. Fritos scoops work great with the dip.

BACHELORS FLAMIN' HOT MEXICAN BEAN DIP

Steps:

• Heat the olive oil in a large saucepan over medium heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Pour in the jalapenos, black beans, diced tomatoes with green chilies and cheese dip. Heat through, stirring to blend as needed. Serve hot.

MEXICAN BLACK BEAN DIP

Steps:

• Sour Cream Topping: Mix the ingredients together in a small bowl & set aside for later use.
• Saute the beef, onion, & peppers together in a frying pan until the beef is no longer pink, drain excess grease.
• Stir in the sauce, mustard powder, taco seasoning, & beans. Simmer for 7 minutes.
• Spoon the beef mixture in a 9x9 glass dish. Then spread the sour cream mixture over beef.
• Top with cheese, tomato, & lettuce then serve with tortilla chips.

MICROWAVE MEXICAN BEAN DIP

Steps:

• Combine all ingredients except the chips in a microwave safe glass dish.
• Heat in microwave for 5 minutes stirring 3 times.
• Serve with the corn chips.

MEXICAN BLACK BEAN DIP

Steps:

• 1. Drain the black beans and corn.
• 2. Mix in with hot salsa.
• 3. Salt and pepper to taste. *You can add hot sauce to kick up the heat as well. Ready to serve!

HOT MEXICAN BEAN DIP

Steps:

• Mix first seven ingredients in a bowl and spread in a 3 quart casserole.
• Sprinkle with Cheddar, then Monterey Jack.
• Top with second amount of chili powder.
• Can chill ahead of time.
• Bake, uncovered in a 350 oven for 20 minutes or until hot and cheese is melted.

MEXICAN BEAN DIP

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium saucepan over medium heat, blend the chili beef soup and taco sauce. Bring to a gentle boil and remove from heat.
• Transfer chili beef soup and taco sauce mixture to an 8x8 inch baking dish. Sprinkle with black olives and onion. Top with Cheddar cheese and Monterey Jack cheese.
• Cook in the preheated oven 10 minutes, or until the cheese has melted.

FIVE-STAR MEXICAN BEAN DIP OR CASSEROLE

Steps:

• Preheat oven to 350.
• Crush tortilla chips and sprinkle into a greased 13x9x2" baking dish.
• In a large bowl, combine pinto beans, corn, tomatoes, tomato sauce, and taco seasoning.
• Mix well and pour over tortilla chips.
• Sprinkle with shredded cheese evenly over top.
• Bake for 25 to 30 minutes.
• Serve with your choice of optional garnishes.

EASY MEXICAN BEAN DIP

Steps:

• Brown hamburger in skillet.
• Add taco seasoning following directions on the pakage.
• When meat is done reduce heat and add beans and stir until well mixed.
• Sprinkle in cheese until melted.
• Add sauce to taste.
• If you like more of a tomato flavor you can use salsa.

MEXICAN AVOCADO BEAN DIP

Steps:

• 1. Pico de Gallo is a chunky salsa that has chopped cilantro,onion, Serrano Chiles,tomato and lime juice, and salt. But if you want to just buy a jar of very chunky salsa and throw it in, that's yummy too.
• 2. Peel Avocados and cut into squares. Add to bowl and Put a little lemon juice on it to prevent it from browning and to give it some flavor. Add Pico de gallo or salsa and the Fetta. Open can of beans, rinse and drain. Add beans to bowl and mix.

MEXICAN BEAN DIP

Steps:

• 1. Fry bacon til crispy, remove, chop and set aside. Add onions to skillet and saute til tender. Add cooked beans and 1 1/2 cups retained bean liquid. Add the sour cream, 1/2 cup shredded cheddar cheese, chili powder and salt. Mash til creamy. Stir in salsa, chopped bacon and top with 1/2 cup cheese. Serve warm or cold with tortilla chips or vegetables.

BAKED MEXICAN BLACK BEAN DIP

Steps:

• Mix black beans with cumin, coriander, chili powder and cayenne pepper and spread over the bottom of an over-proof baking dish.
• I don't usually measure the spices, so please use them to your own taste.
• (I'm a bit heavy handed with the cayenne pepper!) Sprinkle the grated cheese over top of the beans.
• I usually sprinkle a little chili powder or cumin on top of the cheese to give it a little color.
• Bake in preheated oven at 375°F for 10-15 minutes or until cheese is melted and bubbling slightly.
• Remove from oven and spoon sour cream evenly over the top of the cheese.
• Add shredded lettuce, jalapeños (if using), and top with fresh cilantro.
• Serve immediately with nacho chips for dipping.

MEXICAN CORNBREAD AND PINTO BEAN DIP

Steps:

• Starting with the corn bread, bake corn bread for 30 minutes and let cool, then crumble 1/2 of it into the bottom of a large glass sea thru container (I use a punch bowl) add 1/2 of the pinto beans, and so on.
• When you have 2 layers of everything, cover with Saran wrap and refrigerate overnight, or at least 8 hours.
• This dip can be served hot by heating individual servings in a microwave until the cheese melts.
• This dish is great over the top of Frito's or Tostado's.

WEIGHT WATCHERS 2PT LAYERED MEXICAN BEAN DIP (VEGETARIAN)

Steps:

• Spread beans evenly over bottom of a 13 x 9-inch glass baking dish.
• In a bowl combine avocado, salt and lemon juice, then spread the mixture over the beans.
• Top with sour cream.
• Sprinkle the fajita seasoning over sour cream layer.
• Next, layer remaining ingredients on top in order listed.
• Serve immediately or chill until ready to use.

7-LAYER MEXICAN BEAN DIP RECIPE - (4.6/5)

Steps:

• Preheat oven to 350°F. In a medium skillet over medium heat drizzle olive oil in warm pan. Add chicken and brown. Once chicken is cooked, add chipotle seasoning and stir to combine. Add water and cook until water is cooked out. Set chicken aside until needed. In a medium casserole dish or heat safe bowl (I used a 1.75 quart). Spread refried beans in an even later. Add rice and spread evenly. Add salsa verde and smooth over rice layer. Sprinkle approximately 4 ounces of the cheese onto salsa verde layer. Sprinkle cooked chicken evenly over cheese layer. Add enchilada sauce and smooth evenly over chicken. (Notice I put my cheese on top of the chicken, so I had to take it back off and put the enchilada sauce on it. That is why you see the cheese in there.) Sprinkle the remaining cheese over top. Arrange sliced olives on top of cheese. Place dish on a small baking sheet and place in center of oven. Bake for 15 minutes or until cheese is melted and lightly browned. Serve with chips.