Bean and Cheese Casserole Dip |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 24 |
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For me, this could be a meal. However, it's supposed to be a dip for casual parties. I didn't have enough pinto beans so I added great northern beans and whatever beans I could find in the house. I used a combination of Mexican cheese and jack cheese instead of just cheddar for fun. You can also substitute tomatoes or Ro-tel in place of the tomato sauce. DELICIOUS and easy! Ingredients:
48 ounces pinto beans, rinsed and drained and drained again |
8 ounces cream cheese |
1 1/2 cups sharp cheddar cheese |
8 ounces tomato sauce |
1 -2 teaspoon hot pepper sauce or 1 -2 teaspoon jalapeno, minced |
1/2 teaspoon ground cumin |
1 teaspoon salt |
1/4 teaspoon black pepper |
4 ounces green chilies, rinsed and drained |
corn chips, for serving |
Directions:
1. Preheat the oven and prepare the casserole by lightly oiling.
2. In a food processor, combine 2/3 of the beans with the cream cheese and 1 1/4 cups of the cheddar.
3. Add the tomato sauce, hot pepper sauce, cumin, salt, and pepper. Process to a smooth puree.
4. Turn the puree into a large bowl and stir in the remaining whole beans and the green chilies.
5. Transfer to the prepared casserole and sprinkle with the remaining 1/4 cup cheddar.
6. Bake for 30 to 40 minutes, or until hot and bubbly.
7. Serve hot from the casserole with corn chips.
8. To reheat: Cover the casserole. If at room temperature, reheat at 350 for 30 to 35 minutes. If cold, give it 10 to 15 minutes longer.
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