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I hope that this recipe I am sharing today will come in handy over these next few months. One of the major seasons for entertaining will soon be upon us and this is fabulous to make for those occasions when you are wanting something simple and easy to serve your guests that is delicious and that they will love.
This is probably my favourite all time bean dip. Its very simple to make and uses things that I usually have in my cupboard and refrigerator. It also goes together very quickly and tastes delicious!
I have given you three options for cooking it. It is a hot dip that you can whisk together and then either cook in the slow cooker, if you have the time, in the oven or even in the microwave if you are really in a hurry!
It tastes fabulous any way you put it together. Hot and cheesy, rich spicy beans . . .oh so delicious!
Perfect for any occasion . . . pre-dinner drinks, game nights, pot lucks, etc. I have never had anyone turn it down, and in fact I always come home with an empty dish!
You can serve it with tortilla crisps, or with these beautifully crisp and flavourful Spiced Pita Crisps I am sharing with you today as well!
Pita crisps are so easy to make and go well with all sorts of dips, hummus being the main dip that you often see them served with.
This version is lovely with Tex-Mex flavours, chili powder, cumin . . . baked until perfectly crisp, not too hard and not too soft, just right for dipping!
And they are perfect with this lovely creamy, rich and spicy dip!
Yield: Serves 10Author: Marie Rayner
Spiced Bean Dip
The ultimate combo of flavours for all your dipping pleasures. One of the best bean dips I have ever tasted. There are three ways you can prepare this hot dip.
ingredients:
215g tin of re fried beans (8 ounces)
80g tomato salsa (1/2 cup)
60g grated strong cheddar cheese (1/2 cup)
60g grated Monterrey Jack cheese (1/2 cup)
40g sour cream (1/3 cup)
3 TBS cream cheese
1/2 TBS mild chili powder
1/8 tsp ground cumin
Sliced spring onions to garnish
instructions:
Whisk together the beans, salsa, both cheeses, sour cream, cream cheese, chili powder and ground cumin in a bowl, until well combined.
1. for the slow cooker, transfer to a small slow cooker and high for 2 hours, stirring every now and then.
2. in the oven, transfer to a baking dish and bake at 180*C/350*F/ gas mark 4 for 20 to 30 minutes until hot and bubbly.
3. in the microwave, heat in a microwave safe bowl for 5 to 8 minutes, stirring every two minutes until the cheese is melted and smooth.
Transfer to a serving bowl and garnish with the sliced spring onions. Serve while warm. Store any leftovers in the refrigerator in a covered container. The dip mix can be made ahead of time and then heated when you are ready to serve.
I was trying to catch some cheese ooze, but its hard to do with one hand dipping and one clicking, lol. No, I don’t trust Todd. He doesn’t have my vision and I wouldn’t be happy, so this is what you get!
Yield: 10Author: Marie Rayner
Spiced Pita Crisps
prep time: 5 minscook time: 15 minstotal time: 20 mins
This makes a lot but they keep well. You can adjust the heat to your own tastes.
ingredients:
5 TBS olive oil
1 clove garlic, peeled and crushed
1 tsp mild chili powder
1/2 tsp salt
1/4 tsp black pepper
10 medium pita rounds, each cut into 8 wedges
instructions:
Preheat the oven to 180*C/350*F/ gas mark 4. Have ready a large baking tray.
Whisk the oil, garlic, chili powder, salt and pepper together in a large bowl. Add the pita pieces and gently toss together to coat. Spread out on the baking sheet. Bake for 15 minutes until lightly crisped. Allow to cool completely. Store in an airtight container. Serve with your favourite dips.
These Pita Crisps are delicious even without the dip, so I hope you will make them, but do make the dip as well. You won’t be sorry and your family and guests are sure to love it! You can double the dip if you want. Bon Appetit and happy entertaining!
Debunking the myths of English Cookery, one recipe at a time. The English Kitchen http://theenglishkitchen.blogspot.com/
