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Best Ever Bean Dip!

Best Ever Bean Dip!

10 Hr(s) 30 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
12 cups water
1/2 (1 lb.) bag dried pinto beans
1/2 (1 lb.) bag dried red beans
1/2 (1 lb.) bag dried black beans
(4 cups total beans)
6 Tbsp beef granules, divided
1 large onion, chopped
1 Tbsp red pepper flakes
3 large garlic cloves, chopped (or jar kind)
1 bay leaf
Salt, pepper, Creole seasoning (all to taste)
1 small Kraft Velveeta Cheese, diced
1/4 lb Kraft Cheddar Cheese, grated
1/4 lb Kraft Pepper Jack Cheese, grated
1 jar salsa (your favorite kind)
Juice of 1 lime
2-3 Tbsp olive oil
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Let's Make It
In a large pot, soak beans in water with 3 Tbsp. beef granules for about 8 hours or overnight. Drain water.
Fill pot up with fresh water; bring water to boil with beans with 3 Tbsp. beef granules, onion, red pepper flakes, garlic, bay leaf, and seasonings. Reduce heat to low, cover and simmer for about 1 1/2 hours or until beans are soft, stir occasionally. (Add water if necessary.) Drain water into bowl and save the juice. Remove bay leaf.
Smash beans with a potato masher to your desired consistency. If it appears too thick add some of the juice back into the beans. Add cheeses a little at a time, stirring to blend. Add salsa and lime juice. Add olive oil, this will keep it moist. To serve, put dip in crock-pot to keep warm. Dip will thicken as it cools.
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