Texas Bean Dip

Course : Dips
Serves: 4 - 6
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


4 Ounces Monterey Jack Cheese
20 Ounces Kidney Beans
1 cup Tomato Puree
2 Tablespoons Chopped Green Chiles
1 Teaspoon Salt
1/2 Teaspoon Ground Cumin
1/4 Teaspoon Ground Coriander
1 Teaspoon Chili Powder
2 Tablespoons Butter Or Margarine
1/2 Cup Chopped Onion
1 Clove Garlic, Minced

Preparation / Directions:

Assemble and attach rotor slicer/shredder using fine shreder cone (no 1). Turn to speed 4 and shred cheese into bowl. Add beans, tomato puree, chiles, salt, cumin, coriander, and chili powder. Attach bowl and flat beater. Turn to speed 2 and mix until beans are partially mashed, about 1 1/2 minutes. Melt butter in large skillet over medium heat. Add onion and garlic and saute 3 minutes. Add bean mixture and simmer 5 minutes or until cheese melts. Serve warm with taco chips.


Nutritional Information:

2665 Calories (kcal); 63g Total Fat; (20% calories from fat); 168g Protein; 376g Carbohydrate; 163mg Cholesterol; 4138mg Sodium

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Dips Recipes