Tex Mex Bean Dip Recipe
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This Easy Tex Mex Bean Dip is deliciously cheesy and full of flavor. It can be made in the slow cooker or on the stove top – excellent either way!
I know Bean Dip is a simple thing, but really, this Tex-Mex version of this recipe is the bomb! My family gobbled it up and the hubby even commented on it being excellent. (And I rarely get {unprompted} comments from him…)
I came across this recipe while flipping through an old cookbook. (How many others have a phone full of snapshots of random recipes?) The original recipe called for the bean dip to be cooked in a crock pot, but I didn’t want the hassle of cleaning my big crock pot for the dip, so I just used my large deep skillet for everything.
[irp]
If you have a small crock pot, it would be perfect for this and would keep the dip warm during parties. (And of course I made a few changes that only improved on the dip…)
We ate on this dip for a couple of days. I served it as a dip, on tostadas with lettuce tomatoes and extra cheese and baked in little scoop-able chip cups. Kids loved it!
Tex-Mex Bean Dip
Ingredients:
- 2 tbs oil
- 1 onion finely chopped
- 1 4 oz can of diced green chiles (though I used the last of my roasted hatch chiles)
- 4 garlic cloves, minced
- 2 14 oz cans of re-fried beans
- 4 tbs of chili sauce or taco sauce (as mild or as hot as you like it)
- 8 tbs chicken stock
- 1 1/4 cup cheddar cheese, graded plus a bit more for garnish
- 2 tsp ground cumin
- salt and pepper
- 1 tbs cilantro paste (optional)
- Optional toppings:
- Chopped tomatoes, Avocados, Green onions, fresh chopped cilantro
Instructions:
- Heat the oil in a large skillet. Add onion, garlic and chilies and saute over medium heat until onions are translucent, about 5 minutes.
- Add re-fried beans, chili/taco sauce, stock,cumin, cilantro paste and cheese to the skillet.
- Stir until everything is combined and season with salt and pepper.
- Simmer over low heat for at least 30 minutes, stirring occasionally.
- Top with optional garnishes and serve warm.
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