Party Bean Dip Recipe - Cooking Index
Party Bean Dip Recipe - Cooking Index
This is a great choice when you're expecting a crowd. Use any leftovers to make the base of a tostada salad -- pile on top of a few chips and top with shredded lettuce and cheese, chopped tomatoes, avocado, green onions and salsa.
Courses: Dips and Spreads, Starters and appetizers| 1 lb | 454g / 16oz | Lean ground beef |
| 1 lb | 454g / 16oz | Onion - chopped (large) |
| 2 | Pinto beans - (15 oz ea) - rinsed, drained | |
| 1 cup | 237ml | Ketchup |
| 1 tablespoon | 15ml | Chili powder |
| 1 1/2 teaspoons | 7.5ml | Ground cumin |
| 1/2 teaspoon | 2.5ml | Garlic powder |
| 1 | Cayenne pepper - or more to taste | |
| 1/2 cup | 73g / 2.6oz | Chopped pimiento-stuffed green olives |
| (or 2 1/4-oz can sliced black olives | ||
| Drained) | ||
| 1 1/2 cups | 219g / 7.7oz | Shredded Cheddar cheese |
| Tortilla chips - for serving | ||
| Fresh cut-up vegetables - for serving |
In a large skillet, on top of stove, cook beef with onion over medium-high heat, stirring until browned, 6 to 8 minutes. Drain off fat.
Turn into a 3 1/2-quart electric slow cooker. Add beans, mashing up to 1/2 of them with a fork. Stir in ketchup, chili powder, cumin, garlic powder, cayenne and olives until well mixed. Cover and cook on HIGH heat setting 1 1/2 hours or on LOW heat setting 3 hours.
Stir in 1 cup cheese, mixing well. Top with remaining 1/2 cup cheese. Serve immediately with tortilla chips and fresh vegetables. Refrigerate any leftovers.
This recipe yields 4 1/2 to 5 cups of dip.
Source:
Springfield Union-News Food Section - 10-27-1999
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