Bean Dip
"This recipe goes way back to when I was first married. A girlfriend gave it to me when I didn't know that much about cooking/baking. It was so easy for me to throw together. This can be done on the stovetop first and then put into a crockpot to keep it warm."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (188.3 g)
- Calories 240.5
- Total Fat - 17.2 g
- Saturated Fat - 9 g
- Cholesterol - 67.7 mg
- Sodium - 461.5 mg
- Total Carbohydrate - 8.7 g
- Dietary Fiber - 2.1 g
- Sugars - 4 g
- Protein - 14 g
- Calcium - 88.2 mg
- Iron - 2.5 mg
- Vitamin C - 6.8 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a medium size saucepan, fry the hamburg and onions together.
Step 2
Add remaining ingredients and heat till warm and bubbly. Do not boil. (at this point, transfer to a chafing dish or small crock pot if desired).
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting the mild or hot sauce or salsa, be sure to pick one that matches the desired level of spiciness.
- For a creamier dip, try substituting cream cheese for the Cheese Whiz.
- Substitute ground turkey for the ground beef for a leaner option. The benefit of this substitution is that it will reduce the fat content of the dish, making it a healthier option.
- Substitute black beans for the refried beans to add a different flavor and texture. The benefit of this substitution is that it will add a unique flavor and texture to the dish, making it more interesting and flavorful.
Vegetarian Bean Dip In a medium size saucepan, cook 1/2 cup of chopped bell peppers and 1/4 cup of chopped onions until softened. Add 1/2 cup of mild or hot sauce or salsa, 1 teaspoon of chili powder, and 1 (8 ounce) jar of Cheese Whiz and 1 (15 ounce) can of refried beans. Heat until warm and bubbly, and do not boil. Transfer to a chafing dish or small crock pot if desired.
Southwestern Vegetarian Bean Dip In a medium size saucepan, cook 1/2 cup of chopped bell peppers and 1/4 cup of chopped onions until softened. Add 1/2 cup of mild or hot salsa, 1 teaspoon of chili powder, 1 teaspoon of cumin, 1 teaspoon of paprika, 1/4 teaspoon of garlic powder, and 1 (8 ounce) jar of Cheese Whiz and 1 (15 ounce) can of refried beans. Heat until warm and bubbly, and do not boil. Transfer to a chafing dish or small crock pot if desired.
RECOMMENDED DISH: Mexican Rice Bowls - These Mexican Rice Bowls are a great accompaniment to the Bean Dip. The rice provides a savory base to the dip and the combination of flavors is delicious. Plus, it's a great way to get in some extra veggies and protein!
RECOMMENDED DISH: Salsa and Guacamole - This classic combination of salsa and guacamole is a perfect complement to the Bean Dip. The combination of the creamy guacamole and spicy salsa adds an extra layer of flavor and texture, and it is a great way to get in some extra healthy fats and vitamins.
FAQ
Q: How do I keep the dip warm?
A: You can transfer the dip to a chafing dish or small crock pot to keep it warm.
Q: How long does the dip last?
A: The dip should last up to 3 days when stored properly in the refrigerator. Be sure to discard any dip that has been left out for more than two hours.
1 Reviews
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Fun facts:
Fun Fact 1: Cheese Whiz was first invented in 1952 by Kraft Foods and is a popular cheese sauce used in many recipes. It was also the first cheese sauce to be sold in a jar.
Fun Fact 2: This recipe has been popularized by many famous chefs, including celebrity chef Rachel Ray who has been seen cooking it on her show. It has also been featured in many cookbooks as a quick and easy meal.