Best Southwestern Bean Dip Recipes

SOUTHWESTERN BEAN DIP

Steps:

• Preheat oven to 350°. In a large skillet, cook beef over medium heat until no longer pink; drain. Transfer to a bowl; add the onion. Mash with a fork until crumbly; set aside. , In a blender, process tomato sauce and beans until chunky. Add to beef mixture and mix well. Spoon half into a greased 13x9-in. baking dish; top with half of the cheese. Repeat layers. , Bake, uncovered until cheese is melted, about 30 minutes. Top with sliced jalapeno. Serve warm with chips.

SOUTHWESTERN TACO BEAN DIP

Steps:

• In a small bowl, combine the beans and picante sauce. Spread onto a serving platter. Spread with guacamole. , In another small bowl, combine the sour cream, mayonnaise and taco seasoning; spread over guacamole. Sprinkle with cheese, olives, onions, lettuce and tomatoes. Refrigerate until serving. Serve with tortilla chips.

SOUTHWESTERN BLACK BEAN DIP

Steps:

• In a 3-to 4 quart pan over medium-high heat, bring beans,tomatoes, 1/4 cup onion and beer to a boil.
• Lower heat and cook, stirring occasionally, until most of the liquid is absorted and remaining liquid is thick, 35 to 45 minutes.
• If smoth consistency is desired whirl in a blender or food procceser until smooth.
• Stir remaining 1/4 cup onoin and cilantro, Serve.

SOUTHWESTERN SPINACH-BLACK BEAN DIP

Steps:

• Saute the chopped onion in olive oil, add the frozen spinach and cook about 10 minutes.
• Add salt and pepper to taste.
• Add the Rotel tomatoes, cumin, chili powder.
• Cook about 5 more minutes and then add cream cheese. Stir frequently while it melts.
• Add black beans and corn, mix well, then add cheddar cheese.
• Stir until the cheese is melted.
• If the mixture gets too thick, add milk to thin it out to desired consistency.
• Serve with tortilla chips or as a side dish.

SOUTHWESTERN LAYER BEAN DIP

Steps:

• Spread bean dip evenly on a 10-12-in. serving platter; set aside. In a small bowl, combine sour cream and taco seasoning; spread carefully over bean dip. , Sprinkle with olive, chicken, tomato, onion and cheese. Cover and chill for at least 2 hours. Serve with tortilla chips.

SOUTHWESTERN LAYERED BEAN DIP

Steps:

• 1. Combine refried beans, black beans, scallions, salsa, cumin, chili powder and jalapenos in a medium bowl. Transfer to a shallow 2-quart microwave-safe dish; sprinkle with cheese. 2. Microwave on High until the cheese is melted and the beans are hot, 3 to 5 minutes. 3. Spread sour cream evenly over the hot bean mixture, then scatter with lettuce, tomato, avocado and olives.

SOUTHWESTERN BLACK BEAN DIP

Steps:

• In a large non-stick skillet cook garlic, green bell pepper, and onion in vegetable oil over moderately low heat, stirring, until onion is translucent. Remove skillet from heat.
• In a food processor blend beans, lime juice, coriander sprigs, spices, and water until smooth, adding up to 2 tablespoons more water if necessary to reach desired consistency. Add onion mixture and blend until smooth. Chill dip, covered, at least 3 hours and up to 1 day.
• Serve dip with baked tortilla chips or crudités.

SOUTHWESTERN-STYLE BLACK BEAN DIP

Steps:

• In a food processor, combine all ingredients and process until smooth or with a few chunks remaining if you like. Taste and adjust the seasonings with more lime juice and/or salt if needed. If the dip is too thick, add a little more yogurt or some water, about 1 T at a time, until desired consistency is reached. Transfer to a bowl and serve immediately, or transfer to a container, cover and refrigerate until you are ready to serve.