I am to take a bean dip to a New Year's Eve Party, do you have a recipe you could share with me?!


Question: Tomato Topped Cheese & Bean Dip
1 can (16 oz.) chickpeas (garbanzo beans) (chick peas), drained
1-1/2 cups Shredded Colby & Monterey Jack Cheese, divided
4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, softened
1/2 cup Sour Cream
1/4 tsp. ground red pepper (cayenne)
2 green onions, chopped
1/2 cup chopped tomato
Snack Crackers
PREHEAT oven to 350°F. Place beans, 1 cup of the cheese, cream cheese, sour cream and ground red pepper in blender or food processor container; cover. Blend until smooth. Stir in green onions.
SPREAD into 9-inch pie plate.
BAKE 20 min. or until lightly golden brown. Top with remaining 1/2 cup cheese and tomato. Serve with crackers.

nfd?


Answers: Tomato Topped Cheese & Bean Dip
1 can (16 oz.) chickpeas (garbanzo beans) (chick peas), drained
1-1/2 cups Shredded Colby & Monterey Jack Cheese, divided
4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, softened
1/2 cup Sour Cream
1/4 tsp. ground red pepper (cayenne)
2 green onions, chopped
1/2 cup chopped tomato
Snack Crackers
PREHEAT oven to 350°F. Place beans, 1 cup of the cheese, cream cheese, sour cream and ground red pepper in blender or food processor container; cover. Blend until smooth. Stir in green onions.
SPREAD into 9-inch pie plate.
BAKE 20 min. or until lightly golden brown. Top with remaining 1/2 cup cheese and tomato. Serve with crackers.

nfd?

Mexican Bean Dip

2 tablespoons vegetable oil
2 cloves garlic, minced
1 cup chopped onion
1 can (16 ounces) chick peas, drained, hulls removed, and mashed
1 can (4 ounces) chopped mild green chile peppers, drained
1 tomato, chopped
vegetable oil
salt and pepper
tortilla chips

In a medium saucepan, heat oil over medium low heat; sauté garlic and onion until light gold in color. Stir in mashed chick peas, chile peppers, and tomato. Beat until smooth and creamy, adding a more oil as necessary to get dipping consistency.
Season to taste with salt and pepper.
Serve bean dip with tortillas


BLACK-EYED BEAN DIP

4 ounces butter
1/2 cup chopped onion
1/2 clove garlic, finely minced
12 ounces shredded sharp Cheddar cheese
2 cans (15 ounces each) black-eyed peas, drained and rinsed, or about 4 cups cooked and drained
1 jalapeno pepper, seeds removed, finely chopped
1 can (4 ounces) chopped green chilies
salt and pepper, to taste
PREPARATION:
In a medium saucepan over medium-low heat, melt the butter. Add the chopped onion and sauté until golden in color; add garlic and cook for 30 seconds longer. Turn heat to low and add cheese, stirring until melted
Add the black-eyed peas, chopped jalapeno and green chiles. Cook for 5 minutes, stirring constantly. Taste and add salt and pepper to taste. Serve hot in slow cooker or in a chafing dish.
Serves 8.
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