Bean Dip
Bean dip from cans and pantry staples — Restaurant Style Bean Dip, Layered Bean Dip, Texas Trash Dip, Party bean dip — for game day and after-school snacks.
★ snack
snackBean Dip
This dip is one of my favorites to make, it’s basically a dump recipe. Just dump all ingredients into one bowl & mix it up! Then you’re done! It’s fresh, spicy, and lightly sweet! 😋 This recipe is one I have been obsessed with for years. I wanted a dip that was fresh and had all my favorite things, and I came up with this one! If you guys try it, I really hope you enjoy it! 🤗
Natalie McElhennyIngredients
- 2 cans Cuban style black beans (drained)[l used Teasdale Simply Especial SpicyCuban Black Beans]
- 1 jar Corn Salsa
- 1 container H-E-B Medium Pico De Gallo
- 3-5 dexpending how spicy you want it Jalapeños (diced)
- 1 Bundle of cilantro
- Juice of 1 lime
- To taste Salt
- To taste Pepper
- 1 tsp Garlic powder
- 1/2 tsp Onion powder
- 1/2 tsp Smoked paprika
- To taste Chili powder
Instructions
- 1Drain black beans and pour into large bowl.
- 2Add pico de Gallo
- 3Add corn salsa
- 4Add cilantro and lime juice
- 5Add your seasonings
- 6Mix everything together
- 7Serve & enjoy with your favorite chips! (Optional, put in fridge overnight to help all the flavors marry together!)
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Open in Pepper →Bean Dip Feeds A Whole Room
A can of refried beans, some cheese, and a hot oven will feed more people than almost anything else in the kitchen. Bean dip is cheap, it stretches, and nobody ever leaves it in the pan.
Cooks on Pepper reach for these when company is coming and there's no time for a real appetizer — game day, church potlucks, birthday parties, or a Friday night when chips and dip is dinner.
Every recipe here is built on beans you already have. Warm and cheesy ones like Texas Trash Dip and Bacon and Cheese Bean Dip, layered cold ones like Layered Bean Dip with guacamole, and chunkier bowls like Easy Bean Dip with black beans, chickpeas, and corn.
Quick Tips
- 1
Soften the cream cheese
Set an 8-ounce block out for 30 minutes before mixing, or it will stay lumpy in the dip.
- 2
Thin the refried beans
Stir in 2 tablespoons of water or salsa per can so the beans spread instead of clumping.
- 3
Bake until bubbly
Bake warm dips at 350°F for 20 to 25 minutes, until the edges bubble and the cheese browns in spots.
- 4
Layer cold dips last
Add guacamole, pico, and sour cream within an hour of serving so the top layers stay bright and don't weep.
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