Hi Mommies! My youngest little guy is turning 1 this weekend (where has the time gone?!) and we are having a family-only birthday party - which is still about 25 people. We've decided to go with Mexican food, since most people there will be adults, and we just did the standard hamburger/hot dog barbeque for my 3 year old's birthday in June, and it is virtually the same guest list. I wanted to have a really good bean dip for the party. I love the dip they serve at Garcia's and wanted to see if anyone had a similar, or just really good, recipe. Something cheesy with a little kick is perfect... and easy to make is even MORE perfect! We also are looking for a good homemade marinade for fajitas. You guys are full of great ideas and suggestions. Thanks in advance for any you have to offer!
Cheesy Chili Dip (from the hormel website)
Ingredients
1 (15-ounce) can HORMEL® Chili with Beans
1 (8-ounce) package PHILADELPHIA® Cream Cheese
1/2 cup (2 ounces) KRAFT® Shredded Cheddar Cheese
Directions
Place unwrapped block of cream cheese on microwavable plate; top with HORMEL® Chili and shredded cheese. Microwave on HIGH 45 seconds to 1 minute, or until cheese is melted and chili is heated through; mix.
This stuff is addictive ;)
4 cans refried beans
1 pkg cream cheese
1 block velveeta cheese
Just stick everything in the crock pot on low about 2 hours before the party, and WALA... bean dip
you can also add a bottle of salsa for some extra flavor. If you want it spicy but dont want to add salsa, add a few red chili flakes or chili powder, or a small can of jalapenos
Back in 1988 when I was pregnant with our second I craved Taco Bell's pintos and cheese. One Sunday while we were waiting for our 1 year old to finish his soft taco, my husband and I came up with the idea to try to make our own pintos and cheese at home. Here it is:
1 pound of pinto beans - be sure to wash them first - soak in a crock pot overnight
Add onion, garlic, and peppers as to your own taste. Cook all day on high, adding water if necessary. (You want to have as little water as possible when finished cooking without losing the flavor by pouring it out.)
Add most of a 16 ounce sour cream, hot sauce (we love valentina and picante or salsa)to taste, 1 can of either cheddar cheese soup or nacho cheese soup, and 1 pound of shredded cheese. Smash together and mix with a potato smasher or carefully put in a blender. Texture is up to you.
You could also add a can of green chiles here or with the onion,garlic, etc.
Serve with corn chips, grilled cheese, fry bread, toastadas, etc.
Guests can add more sour cream, cheese, hot sauce, peppers, etc.
This lasts in the fridge for quite a while and is great warmed up. My son says to let you know he enjoys it cold too. (same son I was pregnant with that Sunday)
Enjoy!
B. H.
Rosarita Bean Dip
1 (16-oz) can Rosarita Refried Beans
2 cups shredded Cheddar cheese
1 (8-oz) pkg. cream cheese
1/2 cup milk
1 (1.5-oz) env. onion soup mix
1/4 teaspoon cayenne pepper
1/8 teaspoon cumin seed
In a 2-quart saucepan, over low heat, combine all ingredients until well blended. Heat, stirring occasionally, until bubbly. Serve immediately.
I like to put the dip (after it is melted) in a small crock pot to keep it warm. Everyone always loves this!
