Saturday, March 31, 2012

Bean Dip

I don't know if I am the only one out there, but I just love beans. All kinds of beans. Black, Kidney, Pinto, even garbanzo. I especially love them in dips and soups. I am probably the only one in this house that would be so content to just eat vegetables and beans. That is why I make a lot of different bean dips and soups. While I am busy serving everyone else their large meat dinners, you will find me in the corner, happy as a clam with my beans and veggies. This is definately not my healthiest recipe. It is a great comfort food recipe. Packed with protein and fat, just like I like it!
Gluten Free Bean Dip
adapted from: allrecipes.com
1 (8 ounce) package cream cheese at room temperature. 
1/2 cup sour cream -or- plain greek yogurt
2 cans refried beans
1 TSBP chili powder
1 TBSP cumin
1 tsp salt
1 tsp pepper
1 cup cheddar cheese
Preheat oven to 350 degrees. Mix together cream cheese and sour cream in a large bowl. Mix in refried beans until combined. Stir in chili powder, cumin, salt and pepper. 
Spray a pie pan with cooking spray. Spread mixture evenly into the bottom of the baking dish. Sprinkle the top cheese.
 
Bake for 25-30 minutes, or until cheese in melted and slightly browned. Serve with tortilla chips.
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