Fresh and easy Mexican bean dip


GRAND RAPIDS, Mich (WOTV)- If you’re short on time this spring, let my family’s favorite, Mexican bean dip, come to the rescue! The house smells great while it’s cooking. Everybody devours it. It’s cheap, quick to make and goes great with a cold soda or a frosty beer. Need I say more?

Mexican Bean Dip
(v/gf)
Serves 6 as an entree
Dip
1T EVOO
1 Onion, medium sized
3 Garlic cloves
1 Jalapeno pepper, mild and chopped
1-2 T Cumin
1 T Chili Powder
3 15oz Cans refried beans, vegetarian
½ C Pace Salsa, medium spicy
1 7oz Package Veggie Shreds, cheese alternative
20 Jalapenos slices, pickled
Garnish
2 C Lettuce, chopped
2 Tomatoes, chopped
½ C Cilantro, chopped
Tortilla chips/tortillas/lettuce leaves
Preparation:

Dip
Preheat oven to 350*  Heat oil in a large sauté pan.  In a food processor, chop onion, garlic and jalapeno and reserve ½ for later.  Sauté ½ of onion, garlic and chili mixture until onions are translucent.  Add cumin and chili powder and sauté for 1 minute.  Add refried beans and salsa  and cook until warm.  Spread beans mixture in bottom of 9”X13” baking dish and top with cheese, jalapeños and ½ of the onion, garlic and chili mixture.  Bake covered for 25 minutes at 350*, remove cover and bake for 10 more minutes.

Garnish
While bean dip is baking chop vegetables.  When baking is complete, garnish top of beans with lettuce, tomatoes and cilantro.  Serve with my baked tortilla chips, tortillas, and/or lettuce leaves.

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