Food & Drink Magazine

Appetizer Week: Spicy Bean Dip

By Fitnspicy @fitnspicy

 

I don’t do “themed” recipe weeks very often but I needed to add a few more appetizers to the blog and these were a few of my favorites that I made the last couple of weeks. All of these went over really well and I had multiple requests for the recipes. I tend to think of that as a good sign.

 

It’s an even better sign when something is all gone by the end of the evening! With all of the recipes this week I think there is a good chance of that happening for you.

 

Day 1 starts with a spicy bean dip, one you can make ahead, decide to make vegetarian friendly or gluten free. If you do make it ahead, just chill and then heat it up in a crock pot. This is best served with tortilla chips.

 

Cheesy, warm, and beany goodness. It’s hard to have just a bit!

 

Bean Dip (1 of 3)

 

Bean Dip (3 of 3)

 

Bean and Cheese Dip

 

Appetizer Week: Spicy Bean Dip

by A Fit and Spicy Life

Prep Time: 10 minutes

Cook Time: 20 minutes

Keywords: appetizer

 

Ingredients (Serves 10-12)

  • 1 14.5 oz can diced tomatoes, drained and divided
  • 5-10 Dashes of Hot Sauce
  • Salt/Pepper
  • 1/4 tsp cumin
  • 1/4 tsp oregano
  • 1 16 oz can pinto beans, rinsed and drained
  • 1 16 oz can fat-free refried beans
  • 1 4.5 can chopped green chiles, drained
  • 3/4 cup shredded sharp cheddar cheese

Instructions

Preheat oven to 350°.

Combine 1 cup tomatoes and the next 7 ingredients (1 cup tomatoes through chiles).

Spoon tomato mixture into a 1 1/2-quart casserole dish coated with cooking spray. Top with cheese. 

Bake at 350° for 20 minutes or until cheese is melted. Top with remaining tomatoes.

Serve with pita chips, tortilla chips or tacos.

 


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