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Refried Bean Dip

Warm
Course: Appetizer
Cuisine: Mexican
Keyword: bean, anasazi, dip
Servings: 8

Ingredients

For refried beans

  • 3 cups dried anasazi or pinto beans
  • 1 splash apple cider vinegar
  • 4 strips bacon, diced
  • 1/3 cup salsa
  • 1/3 cup whole milk
  • 2 tsp Taco or Mexican Seasoning Mix
  • 1 cup shredded cheddar cheese

For Refried Bean Dip

  • 3-4 cups Refried Beans (from recipe)
  • 8 oz cream cheese, room temp
  • 1 clove garlic, minced
  • 1/2 cup cheddar cheese, shredded
  • 2 tsp Taco or Mexican Seasoning
  • 1 tomato, diced
  • 2 green onions, chopped
  • 1 can sliced black olives (2 oz)
  • 1 large bag tortilla chips

Instructions

For refried beans

  • Rinse dried beans and add into large pot, covering with about 2 inches of water. Let sit overnight or longer.
  • Drain water and cover beans with 2 inches of water.
  • Bring to boil and then lower to a simmer. Continue to simmer for 60-75 minutes or until beans are soft.
  • When beans are nearly done, add in a splash of apple cider vinegar (to help with digestion).
  • Drain Beans and set aside.
  • In large pot, sauté diced bacon until crisp.
  • Add in milk, salsa and seasoning. Simmer for five minutes.
  • Stir in cheese.
  • Use immersion blender or food processor to blend bean mixture until smooth. Add more milk if too thick.
  • Season to taste.

For Refried Bean Dip

  • Heat oven to 375 degrees F
  • Spread refried bean mixture into 8" x 8" pan with deep sides.
  • Mix together cream cheese, minced garlic and seasoning and spread over top of bean mixture.
  • Sprinkle shredded cheese on top and place in oven.
  • Bake for 25-30 minutes, until simmering throughout.
  • Remove from oven and top with diced tomatoes, diced green onions and chopped black olives prior to serving.
  • Serve with your favorite tortilla chips.