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 40m Yield 2 Number Of Ingredients 10 Steps:
Combine all ingredients until well blended. Spoon into a small ovenproof dish. Bake at 350℉ (180℃) F for 30 minutes or until bubbly.
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 45m Yield 4 to 6 servings Number Of Ingredients 12 Steps:
In a skillet cook the bacon over moderate heat, until crisp. Transfer bacon to a plate lined with paper towel and pour off all but 2 tablespoons fat. Add onion and garlic to skillet and cook, stirring occasionally, for 5 minutes. Add cumin and chili powder and cook, stirring, 1 minute. Add beans and cook, stirring occasionally, 5 minutes. Transfer the mixture to a food processor and puree until smooth. Add the cheddar, sour cream, lemon juice, salt and cayenne and puree until combined well. Transfer dip to a serving bowl and garnish with the bacon, crumbled. Serve with crudites and/or 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.
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 30m Yield about 5 cups. Number Of Ingredients 7 Steps:
In a bowl, combine cheeses; set aside 2 cups for topping. Add beans, sour cream, cream cheese and taco seasoning to the remaining cheese. Transfer to a greased 2-qt. baking dish; sprinkle with reserved cheese. Bake, uncovered, at 350° for 20-30 minutes or until bubbly around the edges. Serve warm with tortilla chips.
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.
