Bean-Taco Dip

ned to make this dip back in college, and forgot about it until I saw it in a cookbook. There are many variations, and even I change it up from time-to-time. Anyway, here's how I made it a few weeks months ago. (I've got some recipes coming--just need to take time and write them up.)

Ingredients
1 can spicy refried beans (if you can't find them, mix a can of fat free refried beans and green chiles)
1 cup (or a little more--I didn't measure) homemade guacamole
1/2 cup light sour cream
1/2 cup light mayo or Miracle Whip
taco seasoning--to your tastes
1-1 1/2 cup shredded cheese
About 2 TBSP onions, cut
1 small Roma tomato, cut
1 can sliced black olives

To assemble: Spread beans on the bottom of a dish, then spread guacamole over that layer. Mix the sour cream, mayo and taco seasoning together. Spread over the guacamole layer. Sprinkle shredded cheese, onions, tomatoes and olives over the taco seasoning layer. Let chill for at least 1 hour.


VERDICT: Enjoyable for 3 nights!

Tex-Mex Dip

0905091622.jpg
Originally uploaded by IowaSunshine

This is a variation of my Tex-Mex roll ups. I LOVE this recipe, and it's very versatile--I can make the roll ups, dips, snacks, main dishes, etc., with this. And, since it's football season, I'll make sure to have extra ingredients on hand at all times.

1 can black beans
1 1/2-2 cups 2% shredded cheddar cheese
1 8 oz block of fat free cream cheese, cut into cubes
1/4 cup (or more...I use a lot) chopped black olives
1/2 cup chunky salsa (you may need to use more or less depending on consistency of dip you want)

Cream together black olives and cream cheese. Add salsa. Mix in black beans and cheese. Let chill for 1 hour before serving. Serve with baked tortilla chips.

VERDICT: As usual, it's a hit!

Guacamole

My brother wanted this recipe, so here it is... a twist on In@ G@rten's guacamole dip.

2-3 Haas avocados, taken out of shell and diced
1 Roma tomato, squeezed of juice and diced
Approximately 1/2 tsp garlic
1/4 c. finely chopped white onion
Tabasco sauce--as much as you like (I generally go with 5-10)
The juice of 1/2-1 lime
Baked tortilla chips

Mix first 4 ingredients together, then mash with a fork or potato masher, leaving small chunks. Mix in Tabasco sauce to taste, then add the lime juice. The mixture should be somewhat creamy, but not runny. Let sit for at least 1/2 an hour. Serve with baked tortillas.


This is my favorite guacamole recipe and I make it whenever we want a fairly healthy dip. Sometimes I just run a knife through the mixture and leave it very chunky--it's great on tacos.

EDIT: 11/14/2010 I have been omitting the garlic in this dip, because I really just don't like garlic that much! However, it really doesn't taste different! Also, I use bottled lemon juice, and that works great, too.

Bacon Ranch Dip

We were not hungry for supper tonight, so I made a dip to eat with crackers and tortilla chips.

4 0z fat free (or 1/3 Less Fat) cream cheese
1/4 c. Light Miracle Whip
1/4 c. light sour cream
4-5 strips cooked and crumbled bacon.
1 1/2 TBSP Hidden Valley Ranch powder
1/4 tsp onion powder

Mix together thoroughly.

We ate it right away, but I would let it sit for 1-2 hours or longer to let the flavors meld. We both liked it, and right now it's down in the basement with Jeff, so I hope I can taste it tomorrow and let you know if tastes different.

Roasted Red Pepper Dip

One of my favorite inventions!

1 jar roasted red pepper slices
Fat free cream cheese
Fat free sour cream
Salt and pepper to taste

Place red peppers in a food processor and process on high until pureed, or in fine chunks. Add cream cheese and sour cream to reach your desired consistency (I think I usually add 8 oz. cream cheese and 8 oz (1 cup) sour cream).


My brothers request this dip for EVERY holiday gathering that we have. Needless to say, I always have the ingredients on hand.

Black Bean Dip

I invented this recipe after reading one of my cookbooks and finding a black bean dip that sounded divine. I updated the recipe to ingredients that I usually have in my pantry. Even though this isn't the 1970's full-fat version, I think it has fantastic flavor.

1 can black beans, rinsed
8 oz can tomato sauce
1-2 TBSP onions
1-2 tsp chili powder

Place in saucepan over medium heat, but do not boil. In pan, mash beans with a potato masher (this is easier to do when they are warmed), but leave some chunks of bean for easy dipping. When thoroughly warmed and mashed, add 1/2 cup 2% shredded cheddar cheese and stir until blended. Remove from saucepan to a bowl and cool.

Mustard Sauce

I invented this sauce to spice up my steamed broccoli.

3 spoonfuls of light or fat free cream cheese
Splash of milk
Yellow mustard*
Water to thin

Add cream cheese and milk to a sauce pan. When the mixture becomes stirable add yellow mustard to taste and water to thin to desired consistency. Salt and pepper to taste.

*Can use any mustard you want.

I love this sauce and use it all the time for extra flavor. I use A LOT of mustard, but compared to other condiments, it's cheap so I don't feel bad.

Caramel Apple Dip

Monkeys could make this.

1 8 oz. package lite or fat free cream cheese
1 c. brown sugar
1 tsp. vanilla OR almond extract.

Mix and serve cold with apple slices. Also goes great with banana bread.

I've been adding less sugar than the 1 cup, and I think it still tastes great. So, use your own judgment.

Pimento Cheese Spread

Sometimes I serve this spread as the top layer of filling between two pieces of bread, and sandwiched inbetween the second and third slice of bread is either tuna or chicken salad, as an hors derve. However, it works great as a cheese spread. Everybody loves this spread and it's much cheaper to make it than buy it at the store.

Velveeta Cheese cubed (about 1/2 block of a large box)
Light Miracle Whip (2-3 large spoonfuls)
Jar of Pimentos (do not drain)

Mash together with a large, sturdy fork until the mixture is creamy. You can mix as much or as little as needed. I can't give exact amounts, because you need to make as creamy and spreadable as you wish.

NOTE: THIS WAS EDITED ON JUNE 22, 2009. THE ONLY EDIT WAS ADDING A PICTURE TO THE PAGE.

Pineapple Sauce

Since I don't measure anything, I'm giving out approximate amounts of what to use. UPDATED WITH A PICTURE. ALSO, PLEASE NOTE THAT I ADDED SOME EXTRA PAPRIKA TO THE SAUCE FOR THIS PICTURE.

1/2 C Fat Free or Light Miracle Whip
3/4 C pineapple chunks

Drain pineapple chunks and with fingers shred them overtop of a bowl. In that same bowl add Miracle whip and mix. Let sit for 5 minutes so flavors can mix.

You can add ham to this mixture and eat in a pita or on bread. Or, you can put on top of chicken or ham chunks. You may also use as a dip. I often eat it with ham and a flour tortilla AS PICTURED ABOVE.