This recipe was meant for the slow cooker but due to my procrastination I’ve found that it can also be done in the oven and even the microwave ( ultra procrastinator). This is everything I ever wanted when I was pregnant…and not pregnant. It’s the ultimate combo and is seriously one of the best bean dips I’ve ever had.īut this, THIS is the dip. Beans, salsa, cheese, cream cheese, sour cream, chili powder and cumin. There are some foods that I ate while I was pregnant and honestly still have a hard time eating now because they bring back such strong memories of how sick I was.ĭon’t let my wacky hormones fool you…those recipes are good. I never did find one that did the trick until now…when I’m not pregnant anymore. Ingredients 1 pound dried pinto beans large sweet onion, peeled and cut into wedges 4-6 cloves garlic smashed 1 cup pico de gallo 1 cup. Just a couple thousand miles too far away. Growing up in Arizona we had a plethora of Mexican restaurants that were known just for their bean dip and that’s sooo what I wanted. I tried Taco Bell and drove around to every local restaurant in South Florida and nothing came close to what I wanted. I wasn’t sure exactly what I was looking for but I was sure if I tasted enough bean dips I would find the right one to satisfy the craving. It’s the ultimate combo and is seriously one of the best appetizers I’ve ever had.ĭuring my last pregnancy I had an overwhelming craving for bean dip. Beans, salsa, cheese, cream cheese, sour cream, chili powder and cumin make this recipe delicious. Bring it to a friend’s house to watch the game and it’ll be a hit. Cook it on HIGH for about 2 hours, until completely hot and cheese is melted. ![]() Add some more cheese on top and you can add some jalapenos and diced tomatoes as well. ![]() Mix all the ingredients together in a bowl and spread it in a slow cooker. ![]() The Best Bean Dip Ever – creamy, spicy, and the perfect texture for dipping. This recipe is easy to convert to a slow cooker.
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