Hot Mexican Bean Dip Recipes

IRRESISTIBLE MEXICAN HOT BEAN DIP

Steps:

• Preheat oven to 350 degrees (175 degrees C).
• Mix cream cheese, sour cream and chili powder together in bowl.
• Combine refried beans, scallions, jalapenos, and cheddar cheese.
• Transfer mixture to 8 x 12 inch baking dish.
• Top with monterey jack cheese. Bake for 20 minutes.
• When done garnish with fresh scallions (or chopped fresh cilantro) and serve warm with tortilla chips.

HOT BEAN DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, blend the cream cheese and sour cream. Mix in the refried beans, taco seasoning, hot pepper sauce, parsley, green onions, 1/2 the Cheddar cheese and 1/2 the Monterey Jack cheese. Transfer the mixture to an 8x12 inch baking dish. Top with remaining Cheddar and Monterey Jack cheeses.
• Bake in the preheated oven 20 to 30 minutes, until cheese is slightly browned.

HOT MEXICAN DIP

Steps:

• In a slow cooker set for low heat, place chili without beans, salsa, taco sauce, green chile peppers, crushed red pepper and processed cheese. Stirring occasionally, heat until processed cheese is melted and all ingredients are well blended.

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.

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.

HOT MEXICAN DIP

Steps:

• Preheat oven to 350°F.
• Spread both cans of refried bean in the bottom of a 13x9-inch baking dish.
• Mix softened cream cheese, sour cream, taco mix and garlic together. Spread over refried beans.
• Sprinkle chopped onions, tomatoes and black olives over cream cheese, sour cream mixture.
• Shred both blocks of cheese and sprinkle over top of onion, tomato and olive layer.
• Bake uncovered 30 minutes and enjoy with your favorite tortilla chips.

LOW-FAT HOT MEXICAN BEAN DIP

Steps:

• Place the beans, sour cream, chil powder and cumin in a food processor or blender; process until smooth.
• Spread the mixture over the bottom of a 9-inch glass pie pan.
• Top with the cheese, followed by the scallions, olives and jalapenos.
• Serve at room temperature or hot.
• If using a microwave oven, heat on high (100 percent power) for 5 to 6 minutes or until the edges are bubbly and the cheese is melted.
• If using a conventional oven, bake at 400 degrees for 20 minutes.
• Serve with reduced fat tortilla chips.

MEXICAN LAYERED DIP

Steps:

• Spread refried beans in the bottom of a (1-quart) shallow edged serving dish (you can use a transparent dish if you'd like). Sprinkle the seasoning packet over the beans. Layer the diced tomatoes over the beans, the sour cream over the tomatoes, and the guacamole over the sour cream. Sprinkle the entire layered dip with cheddar cheese, followed by green onion and finishing it off with a layer of black olives. Cover and refrigerate until ready to serve.

HOT MEXICAN DIP

Steps:

• Crumble turkey into a large nonstick skillet. Cook over medium heat until no longer pink; drain. Add the chili powder, onion powder and salt; set aside. In a 13x9-in. baking dish coated with cooking spray, layer the beans, turkey mixture, green chilies, taco sauce and 1-1/2 cups cheese., Cover and bake at 400° for 25-30 minutes or until cheese is melted and bubbles around edges. Cool for 5 minutes. Spread sour cream on top; sprinkle with green onions and remaining cheese. Serve with tortilla chips.

HOT BEAN DIP

Steps:

• Mash the beans to a'dip' consistency, adding a little bean broth if necessary.
• Saute the jalepenos, onion and garlic in the margarine until the garlic and onion are translucent and the jalepenos have golden or brown edges.
• Mix the beans, jalepenos, onions, and garlic.
• Heat; sprinkle with cheese.
• Serve.
• Great with nacho chips or fritos.