Tex Mex Refried Bean Dip
This easy refried bean dip is full of flavor and quick to make in a few minutes! Make this Mexican dip recipe to serve at your next gathering.
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Ingredients
1 bell pepper, seeded and rough chopped
1/2 onion
1 chipotle pepper
16 oz refried beans
1 tsp red wine vinegar
1 tsp Tabasco
1/2 tsp ground cumin
1/2 tsp chili powder
1/2 tsp salt
1/2 tsp garlic powder
Garnish
2 tbsp cotija cheese, crumbled
2 tbsp cilantro, chopped
Instructions
In a food processor pulse the bell pepper, onion and chipotle pepper until chopped. Add the beans, vinegar, hot sauce, cumin, salt, chili powder, garlic powder.
Puree until smooth, scraping down sides if needed.
Serve with cotija cheese and cilantro sprinkled on top with chips of choice.
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The BEST Mexican Restaurant SALSA ROJA Recipe (+ the secret ingredient)
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Years ago I used to have a restaurant down in the Tex-Mex and taqueria territory of San Juan, Texas.
In an effort to serve consistent, delicious salsa roja to the customers I needed to make large batches at a time. This is the exact recipe I came up with that kept everyone coming back for more.
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5 roma tomatoes
5 serrano peppers
A handful cilantro
¼-⅓ Onion
1 Can crushed tomatoes
3 Canned Chipotle Peppers in Adobo Sauce
CHORIQUESO! How to Make my Favorite Mexican Restaurant Appetizer & Chile Pequin Salsa Recipe
Today we’re cooking a CHORIQUESO!
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Sometimes this is called a “queso flameado” but queso flameado is usually lit on fire with a shot of tequila - we’re not doing that today. We’re making a simple choriqueso the way we used to experience it here in
South Texas on the border. Sometimes this is made with rajas, sometimes with mushrooms or other chile pepper and onion toppings, but today we’re keeping it simple.
A lot of my barbecue passion and experience came from my father and grandfather, but the choriqueso and cabrito experience came from my father in law – Frank Nieto!
Today we’re cooking over the fire on the ProPit RPG Grill but you can cook this on the stove top or in the oven, whatever works best for you. All you need for this recipe is two packages of Chorizo de San Manuel, our favorite chorizo, and two packs of queso oaxaca.
This recipe is so, so easy to make. All we have to do is cook the chorizo in the pan, add the grated cheese, and then pull yourself a big ol delicious choriqueso taco. You can top this with your favorite salsa, guacamole, or anything else you like. Let’s fire it up and cook some choriqueso!
Elote dip recipe | Mexican Street Corn Dip
A creamy, crowd-pleaser, gluten-free, and lip-smacking Elote dip aka Mexican street corn dip! Grilled corn mixed with a luscious creamy mixture, spices, fresh cilantro, and cheese!
It’s the perfect dip to serve alongside warm tortilla chips, but it can also be eaten as a side dish. It can be made with fresh or frozen corn, so it’s perfect any time of year!
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Detailed Recipe
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The BEST 7-Layer Dip Recipes EVER
Printable recipe:
Two versions of the famous Tex-Mex 7-Layer Dip to make for your next party. One quick and easy version and one more sophisticated one for when you have a little bit more time on hand.
What is a 7-layer dip?
A 7-Layer Dip is a Tex-Mex-inspired appetizer that is made up of several layers such as sour cream, refried beans, cheese, avocado, tomatoes, olives, and cilantro. It is often served with tortilla chips for scooping, and is the perfect dish to serve at parties, potlucks, and holidays.
This delicious dip is super easy to prepare and can be made up to a day in advance. The combination of all of the colorful, flavorful ingredients together makes a delicious dip that everyone loves.
7 LAYER DIP | 7 LAYER PARTY DIP | MEXICAN 7 LAYER DIP
7 layer dip is a dip that everyone loves and is such crowd pleaser!! This
version is also super easy to put together!! It’s a perfect dish to bring to your next party or gathering! This is one appetizer you can’t get enough of!!
7 Layer Dip
Ingredients
16 oz can refried beans
10 oz can diced tomatoes with green chilies, drained
1 tablespoon + 1 teaspoon taco seasoning
2 10 oz containers guacamole*
16 oz sour cream
2 cups shredded cheddar cheese
2 Roma tomatoes, seeded and diced
1/2 cup sliced black olives
1/3 cup chopped green onions
Directions
Layer 1
Combine refried beans, diced tomatoes with green chilies and taco seasoning in a bowl. Spread onto the bottom of a 7 x 11 or 9 x 9 inch baking dish.
Layer 2
Spoon guacamole over the refried beans and spread evenly.
Layer 3
Spoon sour cream over the guacamole and spread evenly.**
Layer 4
Sprinkle over shredded cheddar cheese.
Layer 5
Sprinkle over diced tomatoes.
Layer 6
Sprinkle over sliced black olives.
Layer 7
Sprinkle over chopped green onions.
Serve immediately or make ahead or refrigerate overnight. Serve it with tortilla chips.
Notes
*Can substitute store-bought guacamole with homemade.
**When spreading the sour cream make sure guacamole is fully covered. This will keep it from being exposed to air and prevent discoloration.
For a larger crowd, make a double batch using a 9 x 13” baking dish.
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