Marys Bean Dip Recipes

Steps:

• Puree two 14-ounce cans black beans (drained and rinsed), 2 minced garlic cloves, 1/4 cup each olive oil and lemon juice, 1 tablespoon white wine vinegar, 1 teaspoon ground cumin and a pinch each of salt and pepper in a food processor until almost smooth. Let sit 15 minutes before serving.

Steps:

• Put the mascarpone in the bowl of a food processor fitted with a metal blade and pulse until smooth. Scrape down the sides of the bowl with a rubber spatula and add the Worcestershire sauce, hot sauce, tomato paste, ketchup, horseradish, lemon zest and juice, salt and celery seeds. Process, scraping down the sides of the bowl as needed, until the dip is smooth, about 1 minute.
• Transfer the dip to a serving bowl and serve with celery sticks for dipping.

Steps:

• Stir refried beans into bacon grease until the grease is absorbed.
• Add peppers, onions, salt, pepper, and garlic salt.
• Add chopped or crumbled bacon bits.
• Remove from heat a bit and add sour cream. (If mixture is too hot, the sour cream curdles.).
• Serve warm with chips.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small baking dish, mix the roasted red peppers, Monterey Jack cheese, cream cheese, mayonnaise, onion, garlic and Dijon-style mustard.
• Bake in the preheated oven 20 minutes, or until bubbly and lightly browned. Serve warm.

Steps:

• Puree until smooth in blender or food processor. Chill before serving.
• I served this with celery sticks, cucumbers and cherry tomatoes.