Party Bean Dip
The ultimate crowd-pleaser, Party Bean Dip combines creamy refried beans, zesty salsa, and melty cheese for a deliciously satisfying experience. Perfect for gatherings, it's easy to make and always a hit. Whip it up tonight!
Equipment
- Wooden Spoon
- Mixing Bowl
- Chef's Knife
- Blender
- Baking Sheet
- Oven
Ingredients
- 6 tortillas Six 8-inch flour tortillas
- 0.5 teaspoon ½ teaspoon paprika
- 1 can One 16-ounce can fat-free refried beans
- 2 teaspoons 2 teaspoons freshly squeezed lime juice
- 0.5 teaspoon ½ teaspoon ground cumin
- 1 cup 1 cup chunky salsa
- ⅔ cup ⅔ cup fresh corn kernels
- 0.25 cup ¼ cup chopped green onions
- 2 tablespoons 2 tablespoons chopped black olives
- ¾ cup ¾ cup (3 ounces) shredded 4-Cheese Mexican Blend
- ¾ cup ¾ cup (6 ounces) light sour cream
- 2 tablespoons 2 tablespoons chopped fresh cilantro
Instructions
- Preheat your oven to 350°F. This step is crucial as it ensures that your dip will cook evenly and the cheese will melt beautifully.
- Cut each tortilla into 8 wedges. You'll want to arrange them in a single layer on two baking sheets. This allows them to become perfectly crispy.
- Lightly spray the wedges with cooking spray and sprinkle with paprika. This will give them a lovely flavor and color.
- Bake the tortillas at 350°F for 15 minutes or until they are lightly browned and crisp. Keep an eye on them to ensure they don’t burn!
- While the chips are baking, combine the refried beans, lime juice, and cumin in a medium bowl. Stir until everything is well blended.
- Once the chips are ready, spread the bean mixture evenly into an 11x7-inch baking dish that has been coated with cooking spray. This will be the base of your dip.
- Next, spread the salsa evenly over the bean layer. This adds a wonderful, juicy element to the dip.
- In a separate small bowl, combine the corn, green onions, and black olives. Spoon this mixture evenly over the salsa, adding texture and flavor.
- Top with the shredded cheese, distributing it evenly over the corn mixture for that melty goodness.
- Bake everything for an additional 20 minutes, or until it's bubbly. This is where the magic happens, and the aromas will fill your kitchen.
- Once done, let it stand for about 10 minutes. This allows the dip to settle slightly, making it easier to serve.
- Finally, generously top with sour cream and sprinkle with cilantro just before serving. Serve with the crispy tortilla chips.
Notes
- Tip 1: Store any leftovers in an airtight container in the refrigerator for up to four days. Reheat gently in the oven or microwave.
- Tip 2: This dip can be frozen before baking. Assemble it, cover tightly, and freeze for up to three months. Bake from frozen, adding extra time.
- Tip 3: Serve your dip with a variety of chips, like tortilla, potato, or even pita chips for a delightful mix.
- Tip 4: Feel free to add cooked ground turkey or beef for a heartier dip, or make it vegetarian by adding more veggies.
- Tip 5: This dip is great served alongside fresh veggies like carrots and bell pepper strips for a healthier option.