I LOVE dips so today I am sharing a recipe that I kind of made up by looking at various other bean dips.
I took it to a recent BBQ party that we had on one of those rare days the weather was above 40 degrees. We are desperate for warmth out here in the east coast! With summer around the corner (I HOPE!), this is a great recipe to add to your backyard parties!
Ingredients
-One 16 oz. can kidney beans
-2 tbs olive oil
-2-3 jalapenos, finely chopped (preferably, unseeded if you like the heat)
-1/2 onion, finely chopped
-3-4 garlic cloves, finely shopped
-8 oz. packaged cream cheese, room temperature
-3/4 cup sour cream
-1 cup shredded cheese (Mexican mix)
-1 package taco seasoning
-4-5 green onions, chopped (for garnish)
-handful fresh cilantro, chopped (for garnish)
Instructions
1. Use a skillet an saute the onion, garlic and jalapenos in olive oil until translucent.
2. Rinse and add kidney beans and a tiny bit of salt (I like to season as I go). Let the beans cook for 8-10 minutes. Stir occasionally.
3. Stir in taco seasoning and start mashing the beans.
4. Once the beans are smashed to your liking, add in cream cheese, sour cream and 1/2 cup of the shredded cheese.
5. When everything is combined, top off the pan with the remaining cheese and cover it with a tight lid. Turn the head to low and let the cheese on top melt.
6. Meanwhile prepare the garnish by chopping green onions and cilantro.
7. Once the cheese has melted on the top, take off the heat, garnish with green onions and cilantro and serve immediately with tortilla chips.
Tips
-Once the dip is made, you can also stick it in the oven to melt the cheese.
-Increase or decrease the amount of jalapenos according to your taste. I’m a wimp and two were good enough for me. Plus I also used the Hot & Spicy Taco Seasoning.
So, what do you say? Would you take a bit out of this?
