Here is how I make our Hot "taco" bean dip now (we've changed it just a bit). It is great for an appetizer for any get together as well, and especially for a Mexican food themed meal. So good! We topped ours with some snipped herb garden green onions too.
To make the dip (this is baked):
Mix together first:
2 blocks of organic cream cheese (16 oz. total)
1 can of refried black beans (organic, 16 oz.)
1 can of refried pinto beans (organic, 16 oz)
Once that is combined well, add:
8 oz. sour cream (organic)
2 Tbsp. of homemade dry taco mix (add more if needed)
Spread the mixture into a baking dish and top with about 1 1/4 cups of shredded cheese of your choice.
The thicker it is in a baking dish, the longer it will take to heat up.
Bake at 375°F for 20 minutes (30 if it is thicker). Serve with tortilla dipping chips or any dipping food of your choice.
I have not cut the recipe in half, as it goes quickly around here, but I think it would be just as good with one can of beans of your choice. You could also use homemade beans, homemade sour cream, or homemade cream cheese in this.
If you don't have homemade dry taco mix, use one packet of store brand instead.
Hot Bean Dip © May 2024 by Kristina at Pioneer Woman at Heart
Comments
God bless.