Time 35m Number Of Ingredients 5 Steps:
Combine the beans, sour cream, cream cheese, and taco seasoning in a slow cooker and stir to combine. Cover with a lid and cook on LOW for 3-4 hours or on HIGH for 1 1/2 - 2 hours. Stir well and make sure the cream cheese has melted and is mixed throughout. Add half of the shredded cheese and stir again. Top with the remaining cheese and cover with lid. Cook an additional 30-60 minutes until the cheese has melted and the edges are bubbling. Serve warm with plenty of tortilla chips. Top with chopped lettuce, tomatoes, and olives, if desired before serving. Preheat oven to 350°F. Combine the beans and cream cheese in a large mixing bowl and stir until well-combined. Add the sour cream and taco seasoning and stir again. Add half the cheese and stir once more. Transfer to a 2-quart baking dish or an 8-inch square pan. Top with the remaining cheese. Bake for 25-30 minutes until the cheese has melted and the edges are bubbling. Serve warm with plenty of tortilla chips. Top with chopped lettuce, tomatoes, and olives, if desired before serving. Enjoy!
Time 35m Yield 5 cups. Number Of Ingredients 8 Steps:
In a large bowl, combine the first six ingredients. Transfer to a greased shallow 2-qt. baking dish. Sprinkle with onions. , Bake, uncovered, at 350° for 25-30 minutes or until heated through. Serve with tortilla chips.
Time 15m Yield 2 cups Number Of Ingredients 6 Steps:
Mash the beans to a’dip’ consistency, adding a little bean broth if necessary. Saute the jalepenos, onion and garlic in the margarine until the garlic and onion are translucent and the jalepenos have golden or brown edges. Mix the beans, jalepenos, onions, and garlic. Heat; sprinkle with cheese. Serve. Great with nacho chips or fritos.
Time 25m Yield 1 1/2 cups of dip Number Of Ingredients 0 Steps:
Puree two 14-ounce cans black beans (drained and rinsed), 2 minced garlic cloves, 1/4 cup each olive oil and lemon juice, 1 tablespoon white wine vinegar, 1 teaspoon ground cumin and a pinch each of salt and pepper in a food processor until almost smooth. Let sit 15 minutes before serving.
Time 40m Yield 20 Number Of Ingredients 9 Steps:
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, blend the cream cheese and sour cream. Mix in the refried beans, taco seasoning, hot pepper sauce, parsley, green onions, 1/2 the Cheddar cheese and 1/2 the Monterey Jack cheese. Transfer the mixture to an 8x12 inch baking dish. Top with remaining Cheddar and Monterey Jack cheeses. Bake in the preheated oven 20 to 30 minutes, until cheese is slightly browned.
Time 10m Yield 22 servings, 2 Tbsp. each Number Of Ingredients 5 Steps:
Process ingredients in food processor until smooth. Spoon into microwaveable serving bowl. Microwave on HIGH 1 to 2 min. or until heated through, stirring after 1 min.
Time 2h10m Yield 24 Number Of Ingredients 6 Steps:
Mix cream cheese and sour cream together in a bowl. Mix in refried beans, 1 cup Cheddar cheese, 1 cup Monterey Jack cheese, and taco seasoning until well combined. Smooth mixture evenly over the bottom of a slow cooker. Add remaining cheese on top of the mixture, spreading it evenly. Cover and cook on High until heated through, about 2 hours.
Yield 16 Number Of Ingredients 6 Steps:
Mix together cream cheese and sour cream in your slow cooker. Mix in refried beans, 1 cup of cheddar cheese, 1 cup of monterey jack cheese and taco seasoning until well combined. Smooth it evenly on the bottom of the slow cooker. Add the last 2 cups of cheese on top, spreading it evenly. Cover and cook on high 2 hours or until heated through. Serve with tortilla chips.
Time 40m Yield 2 cups, 8 serving(s) Number Of Ingredients 5 Steps:
Preheat oven to 350°F. Stir all ingredients together until well mixed. Spoon into a 1 - 1.5 qt ovenproof dish. Bake for 30 minutes or until bubbly. Serve hot with tortilla chips.
Time 15m Yield 2 cups. Number Of Ingredients 12 Steps:
In a large nonstick skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add beans; mash gently. Stir in the tomato, picante sauce, cumin and chili powder. Cook and stir just until heated through. Remove from heat; stir in cheese, cilantro and lime juice. Serve warm with chips.
