Mexican Chili Bean Dip
Ingredients:
- 1 lb. hamburger
- ½ cup chopped onion
- 1 tbsp. chili powder
- 1 tsp. salt
- ¼ tsp. garlic powder
- 1 – 15 ½ oz. can pork and beans
- 1 cup shredded cheese
Brown hamburger and onions, drain off grease. Add remaining ingredients, except cheese. Put mixture into 1 quart casserole. Bake covered at 350 degrees F for 30 minutes. Sprinkle with cheese and return to oven for 5 minutes. Serve with tortilla or corn chips.
Nacho Dip
Ingredients:
- ¼ lb. Velveeta cheese
- 1 – 15 oz. can chili with or without beans
- ½ cup picante sauce (or more if you like a thinner dip)
Melt cheese together with chili and picante sauce in microwave or on top of stove. Serve hot with warm tortilla chips.
Hot Pimiento Cheese Dip
Ingredients:
- 2 cups (8 oz.) shredded sharp Cheddar cheese
- 2 cups (8 oz.) shredded Monterey Jack cheese
- 1 jar (4 oz.) chopped pimientos, well drained
- ½ cup mayonnaise
- 1 ½ tsp. grated yellow onion
- ¼ tsp. garlic powder
- ¼ tsp. salt
- ¼ tsp. black pepper
- ½ cup diced tomato
- Tortilla chips or crackers, for dipping
Preheat oven to 350 degrees F. In the bowl of an electric mixer, stir together the cheeses by hand. Measure out ½ cup of cheese mixture for the topping and set aside. Pat the pimentos dry with a paper towel and add them to the mixer bowl along with the mayonnaise, onion, garlic powder, salt and black pepper. Mix at medium speed until the ingredients are well combined. Use a spatula or wooden spoon to fold the tomato in by hand. Scrape the mixture into a gratin dish or wide, shallow baking dish that is pretty enough for serving. Sprinkle the top of the dip with reserved cheese mixture. Bake until the dip is bubbling and golden, about 25 minutes. Let cool for 5 minutes before serving with plenty of chips or crackers.
Tested in the THASC kitchen. Photo by THASC.
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