My kids LOVE this bean dip recipe. I’ve made it probably a half dozen times this year and it never lasts long. We decided to call it Café Ole’s Bean Dip for our recent Strawberry Shortcake Birthday Party!
Café Ole’s Bean Dip – Party Size
Ingredients:
- 2 – 16 ounce cans refried beans
- 2 cups chunky salsa
- 16 oz shredded Mexican Cheese blend
- 1 1/2 cups sour cream
- 1 (8 ounce) package cream cheese, softened
- 2 tablespoons chili powder
- 1/4 teaspoon ground cumin, (or more to taste)
- tortilla chips (love these for a grain-free option)
Directions:
- In a large bowl, combine the first eight ingredients: transfer to a 9×13 baking dish. I love my Pampered Chef Stone Rectangular Baker for this recipe.
- Bake dip at 350 degrees for 30 minutes or until hot and bubbly.
- Serve with tortilla chips and salsa.
Optional ways of preparing:
Slow Cooker: Cover and cook on high for 2 hours or until heated through, stirring intermittently. The slow cooker is ideal because it keeps the dip warm.
Microwave: Heat in a microwave safe bowl for 5-8 minutes or until cheese is melted and smooth. Stir every couple of minutes. (My kids do this with leftovers, just less time.)
0 Comments