Bean and Cheese Casserole Dip
- Ready In:
- 55mins
- Ingredients:
- 10
- Serves:
-
12-24
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
- Preheat the oven and prepare the casserole by lightly oiling.
- In a food processor, combine 2/3 of the beans with the cream cheese and 1 1/4 cups of the cheddar.
- Add the tomato sauce, hot pepper sauce, cumin, salt, and pepper. Process to a smooth puree.
- Turn the puree into a large bowl and stir in the remaining whole beans and the green chilies.
- Transfer to the prepared casserole and sprinkle with the remaining 1/4 cup cheddar.
- Bake for 30 to 40 minutes, or until hot and bubbly.
- Serve hot from the casserole with corn chips.
- 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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RECIPE SUBMITTED BY
AmyZoe
Nampa, Idaho
I love to try new recipes, and this is a wonderful site to find new additions. I rarely make the same thing twice because it's so much fun to try something different. My life long dream is to travel the world and eat my way around it.