Time 10m Yield 8 serving(s) Number Of Ingredients 8 Steps:
Spread 2 cans of refried bean dip in a 9" by 13" pan. Blend together 1 cup of sour cream, 1 cup of mayonnaise, and 1 package of taco seasoning and spread on top of bean dip. Sprinkle with 2 cups of shredded cheese. Dice tomatoes and green onions. Mix these together and spread on top of the cheese. Grab the chips and enjoy!
Time 2h20m Yield 4 cups dip, 12 serving(s) Number Of Ingredients 18 Steps:
To prepare chips: Preheat oven to 350°F. Stack the tortillas, cut in half, and then cut each half into 6 wedges. Arrange the tortilla wedges in a single layer on a baking sheet. In a small bowl, mix together the cheese and smoked paprika. Using a brush, lightly brush the chips with the egg white and then sprinkle with the cheese mixture. Bake for 12 minutes, until golden and crispy. Let cool before serving. To prepare dip: In a skillet, cook the bacon over medium heat until crisp, about 5 minutes. Put the bacon on a cutting board, coarsely chop and set aside. Remove all but 1 tablespoon bacon drippings from the pan. Saute the onion and bell pepper until soft, about 6 minutes. Add chili powder, cumin and oregano, and cook until fragrant, about 1 minute. Divide onion mixture in half and scoop one-half into a second skillet. Divide chipotle chilies between skillets. Add black beans, with half of the chicken stock, to one skillet and the white beans, with the remaining stock, to the other. Simmer both mixtures over medium-low heat, stirring occasionally, for 5 minutes. Scoop 1 cup of the white-bean mixture into a food processor and puree until smooth. Mix back into the cooked white beans. Repeat this step with the black beans, keeping the black and white mixtures separate. Season each mixture with salt and pepper and refrigerate in separate bowls, covered, for 2 hours. Divide the bacon between the bowls and stir it into the bean mixtures. In a shallow presentation bowl, spoon the white bean dip into one side and the black bean dip into the other. Using a large spoon, swirl the black beans about halfway around the edge of the bowl into the white beans and with a clean spoon, do the same with the white beans in the same direction - making two interlocking comma shapes in the bowl (or a yin and yang symbol). Spoon half of the sour cream into the fat part of each “comma,” and sprinkle equal part cilantro over each dollop and serve.
Time 1h Yield 16 Number Of Ingredients 13 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Lightly spray an 8x8-inch baking dish. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble once cooled. Saute onion in the same skillet until translucent, 4 to 5 minutes. Add green chiles and garlic and cook for 2 more minutes. Add pinto beans; bring to a boil. Stir in chicken broth and chili powder. Reduce heat to low and mash beans. Let simmer until slightly thickened, 5 to 6 minutes. Add cream cheese and stir until melted. Simmer until slightly thickened, 5 to 6 minutes. Add bacon and stir until well combined. Season with salt and pepper. Layer 1/2 of the bean mixture, 1/2 cup pepper Jack, and 1/2 cup Cheddar cheese into the prepared baking dish. Repeat layers. Bake, covered, in the preheated oven for 15 minutes. Uncover and continue baking until cheese is melted or lightly browned, 5 to 7 minutes more. Meanwhile, preheat an air fryer to 350 degrees F (175 degrees C) according to manufacturer’s instructions. Cut each tortilla into fourths. Spray both sides of each tortilla with avocado oil. Place in air fryer basket in a single layer. Air fry for 4 to 6 minutes. Flip and continue cooking until crisp, 2 to 3 minutes more. Check your basket constantly because they can burn quickly. Sprinkle with salt and serve with hot dip.
Time 30m Number Of Ingredients 10 Steps:
Fry the chopped onion in olive oil until soft. Add soft brown sugar, wine vinegar and Cajun seasoning. Cook for 1 min then add the mixed beans and chopped tomatoes with garlic. Simmer for 10-15 mins until the sauce has thickened then season. Scatter handful grated cheddar onto tortilla chips. Microwave on High for 1 min until cheese has melted. Serve alongside the dip (top with some chopped avocado if you like). Make ahead and reheat dip before guests arrive.
