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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 10 |
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This is an EXTREMEMLY quick and easy warm dip to make for any occasion. It is delicious and different than most other warm dips too. I came up with this recipe by accident by pureeing leftover taco soup and adding chedder and cream cheese. Turned out awesome, so I thought I would share. Also all my measurments are approximate, so feel free to change according to taste and/or preference. Ingredients:
1 (16 ounce) can navy beans, drained |
1 (16 ounce) can black beans, drained |
1 (9 ounce) can kernel corn, drained |
1 tomato, diced |
1 onion, diced |
1 (10 ounce) can tomato sauce |
1/2 cup water |
1 (1 1/4 ounce) package taco seasoning |
2 (8 ounce) packages cream cheese |
2 -3 cups grated cheddar cheese |
Directions:
1. Preheat oven to 350 degrees. Combine all ingredients in a food processor or blender and puree until the mixture has reached a semi-smooth consistency.
2. Pour mixture into an oven safe baking dish and bake for 20 - 30 minutes, or until mixture is bubbling.
3. Stir and Serve Warm!
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