Warm Layered Bean Dip Recipes

Steps:

• Heat oven to 350°F. Spray 10-inch ovenproof skillet with cooking spray. Place whipping cream in skillet; heat just to simmering over medium heat. Remove from heat, and add cream cheese; let stand 2 minutes. Beat with whisk until smooth.
• In small bowl, mix refried beans and taco seasoning mix; spoon over cream cheese mixture (do not spread). Top with ripe olives, followed by cheddar cheese.
• Bake 23 to 27 minutes or until cheese is melted and dip is heated through.
• Top with avocado, tomato, onions and jalapeños. Serve with chips.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, blend the cream cheese and sour cream. Mix in the refried beans, taco seasoning, hot pepper sauce, parsley, green onions, 1/2 the Cheddar cheese and 1/2 the Monterey Jack cheese. Transfer the mixture to an 8x12 inch baking dish. Top with remaining Cheddar and Monterey Jack cheeses.
• Bake in the preheated oven 20 to 30 minutes, until cheese is slightly browned.

Steps:

• In a clear pie pan, or similar dish, spread a layer of bean dip. Top the bean dip with a layer of guacamole. Allow the layers to thicken in the refrigerator for approximately 20 minutes.
• In a mixing bowl, while the bean dip and guacamole chill, combine the sour cream and taco seasoning. When the chilled mixture is sufficiently thickened, spread a layer of the sour cream mixture over the layer of guacamole. Top the sour cream layer with the grated cheese. Garnish the layers with the jalapenos and tomatoes.

Steps:

• In a bowl, mix beans, garlic, gr onions and salsa. Spread on bottom of greased casserole dish or serving dish.
• Season cooked hamb meat with chili powder and salsa to taste. Layer on top of beans.
• Sprinkle cheese next as a layer then hot sauce layer.
• Microwave until piping hot, making sure to cook evenly.
• Meanwhile, in a bowl mash avocadoes til chunky. Stir in cilantro, red onion, lime juice and salt.
• Spoon avocado mixture over hot dip mixture and spread sour cream on top. Sprinkle w/remaining green onions. Serve w/chips and hot sauce, if any left.

Steps:

• In a large bowl, mix refried beans and taco seasoning, then spoon into a 13x9 baking dish.
• In the now empty bowl, mix softened cream cheese and sour cream until smooth. Stir in the can of green chilis. If you like it spicier, you can also had a few drops of hot sauce at this point and stir well. Pour sour cream mixture on top of beans in baking dish and spread evenly.
• Sprinkle the two shredded cheeses evenly over the top of dish. At this point, you can bake the dip at 350 for about 20 minutes or until bubbly. Serve the toppings in small dishes on the side. Personally, our family likes it cold, and it's easier to serve cold for parties.
• If serving cold, top with layers of remaining toppings, cover and refrigerate until ready to serve, Allowing it to chill for at least 30 minutes will help to meld the flavors.
• Serve with tortilla chips, pita chips or even sliced vegetables for dipping.
• TIP: I slice the toppings like tomatoes and olives on a layer of paper towels so that the juices get soaked up, and then transfer the toppings to the dish after they have had a chance to drain. This helps to prevent the dip from getting "wet" while refrigerated.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix cream cheese, sour cream, refried beans, and taco seasoning in a bowl. Fold jalapeno pepper into the dip; spread into a 9x13-inch baking dish.
• Bake in preheated oven for 30 minutes. Top with shredded cheese and continue cooking until the cheese has melted, about 5 more minutes.