Bean Dip (a 1/2 home made recipe)

Happy Tuesday Fellow Foodies!

Today I made my favorite bean dip for an upcoming party that I am hosting. I love bean dip! It is one of the few foods that adults and kids alike will scarf down with reckless abandon. This version has a spicy kick to it from the pureed chipotle peppers, but you can omit them if you prefer your food more on the mild side. As well, the most difficult thing about this recipe is that you gotta open 3 cans. Here is the recipe!

Julie's "Secret Ingredient" Bean Dip

2 cans refried beans
1 can black beans-drained and rinsed off
2-4 Tbs. pureed chipotle peppers in adobo sauce (use less if you are adverse to spicy food)
1/2 cup low fat (or regular) mayo
1/2 cup fat free yogurt, or sour cream (I use low fat sour cream)
1/2 cup finely shredded cheddar cheese (strictly optional)

Place everything in a big bowl and using a wire whisk, thoroughly mix everything until very well blended....then add the "SECRET INGREDIENT"

1 packet Hidden Valley Ranch Salad Dressing mix!

Whisk in the dried salad dressing mix. Allow your dip to rest in the fridge for at least 24 hours before serving. The dip will keep 3-5 days in the fridge. You can heat it up in the microwave if you like warmed bean dip, but I prefer this recipe cold to room temp. Garnish, serve, and watch it disappear!

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