Bean Dip Galore

 No cookin' music today-head has too much going on!!!

This recipe is wonderful cold or warm. Because I used cream cheese, I decided to bake it. If you want a cold bean dip, I would recommend using light sour cream instead of cream cheese. I combined this recipe with B’s mama’s "Mari’s Mexican Bean Dip ‘El Especial." At the bottom you will see the differences in recipes. Both cheesy, warm and delicious. Mari makes her recipe half vegetarian for me, the other half has shredded chicken, which I have heard is quite excelente if you do dabble in meat eating.

You Will Need:

One Cup of Brown Rice/Two cups water

Five green onions-chopped

One can of vegetarian refried beans

One packet of guacamole seasoning (or your own creation-garlic powder, pepper, salt etc.)

One block of low fat cream cheese

One can of Rotel tomatoes (I used tomatoes with chili’s added)

One cup of spinach

One can of black olives

Half of a green pepper

½ cup of mozzarella cheese

½ cup of cheddar cheese

Cook the rice, until tender add green onion and mix well. While rice is simmering open can of beans and spread in a baking pan or flat dish. Spread rice mixture over beans and sprinkle with half a packet of guacamole seasoning. Sprinkle mozzarella cheese on rice mixture

Put a layer of spinach over rice. Microwave or warm cream cheese until soft. In a separate bowl mix cream cheese and Rotel. Spread in an even layer over spinach.

Sprinkle cheddar cheese on top of cream cheese mixture. Add your favorite toppings. I used black olives and green peppers. Onions, jalapenos, corn, cilantro would all be lovely, I was working with what I had in fridge.

At this point, you can decide to eat warm or cold. I tasted it both ways and it was mmmm mmmm good. Entirely up to you. Great in tacos and burritos as well!

Bake at 350 for 20 minutes until cheese is melted. If you want a little crispy, put on broil for five minutes. Serve Warm

 

For Mari’s Bean dip: One can of Rotel tomatoes, One Bag of Mexican Cheese, Two Cans of refried Beans, One block of cream cheese. Follow the same directions above layering, beans, mixing cream cheese and Rotel and topping with a bag of shredded Mexican.

 

ENJOY!!!