Hot Mexican Bean Dip

"This is totally addictive! Based on a Jean Pare recipe. Serve with crackers, tortilla chips or Fritos. You could cut down on the chili powder if you wanted to."
 
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photo by a food.com user photo by a food.com user
Ready In:
30mins
Ingredients:
10
Yields:
5 cups
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ingredients

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directions

  • Mix first seven ingredients in a bowl and spread in a 3 quart casserole.
  • Sprinkle with Cheddar, then Monterey Jack.
  • Top with second amount of chili powder.
  • Can chill ahead of time.
  • Bake, uncovered in a 350 oven for 20 minutes or until hot and cheese is melted.

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Reviews

  1. I made this today exactly like the posted recipe. It's very good. Even my 8 year old granddaughter said it was yummy. High praise from her because she's picky eater.
     
  2. The appearance of this was not so appealing, but the flavor of the dip was good. I served it with Fritos Scoops at a birthday gathering for a friend.
     
  3. This is seriously good dip. I too made this ahead of time and refrigerated it overnight before baking. All the lovely flavors melded together very nicely. I will definitely be making this often for guests since it is so yummy and can be made ahead. Thanks!
     
  4. This was enjoyed at a get together, I did not have any onion powder so I used just omitted that, also I used chopped green onions in place of the chives and added in some fresh garlic. I made this a day ahead and chilled it so that the flavors had time to blend. Thanks Marg!...Kitten
     
  5. WOW! Is this ever good!! Easy to throw together and then you just bake. I served this with Fritos and Tortillas and we couldn't stop eating it. Thanks Jan in Lanark for sharing this.
     
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Tweaks

  1. This was enjoyed at a get together, I did not have any onion powder so I used just omitted that, also I used chopped green onions in place of the chives and added in some fresh garlic. I made this a day ahead and chilled it so that the flavors had time to blend. Thanks Marg!...Kitten
     

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