Sunday, August 14, 2016

Touchdown Loaded Mexican Bean Dip

When you need a fun, hearty dip for parties, game night at home or family movie night, this fabulous recipe is the answer. It's, also, awesome for packing up to take along when tailgating. It has a lot of things going for it. It comes together in just a matter of a few minutes. It is the perfect make-ahead dip. It's pretty inexpensive to make. And, it's easily customizable. Oh, and it's just downright delicious and always impresses.

The base is a couple of cans of refried beans that get seasoned up with spices that you probably already have on hand. A layer of sour cream gets spread on top of the bean layer. Then, the sky is really the limit as to the toppings that you heap on top. Basically, anything that you like on tacos can make an appearance here ... cheese, lettuce, avocado, onions, olives, tomatoes or jalapeƱos. Serve the whole thing up with tortilla or corn chips. Super amazing.



2 16-ounce cans refried beans
2 tablespoons ground cumin
1 teaspoon chili powder
1 teaspoon paprika (plus more for garnish, if desired)
1 teaspoon garlic powder
1/2 teaspoon Mexican oregano
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon freshly-ground black pepper
Pinch cayenne pepper (optional)


8 ounces sour cream
2 - 4 ounces chopped or sliced black olives
1/4 head lettuce, chopped finely
2 - 3 green onions or 1/4 red onion, chopped
2 - 3 ounces shredded cheese of your choice

Tortilla or corn chips, for dipping


In a medium mixing bowl, combine the refried beans with the remaining bean layer ingredients until well-blended. Spread beans in serving bowl or on platter of your choice.

Next, spread sour cream evenly over bean layer ... leaving a small edge of beans visible.

Layer on toppings of your choice. (If using fresh, chopped tomatoes, it is recommended that they be added last and just prior to time of serving.) Garnish with a sprinkling of paprika for color if desired.

Cover dip and refrigerate until time of service. Serve with chips for dipping.

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