"There are never any leftovers with this fantastic spicy bean dip; use hot salsa to add more punch. Serve with tortilla chips and homemade salsa." — STOLZS
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1 (15 ounce) can
1 (15 ounce) can
black beans, rinsed and drained
1 (4 ounce) can
diced jalapeno peppers
1 1/2 cups
shredded Colby cheese
sliced black olives
This bean dip will turn out runny and soupy if you don't make changes to it. I've made it about four or five times now for parties and the last time I made it, it came out great. I only made a few changes, mainly just in the way it's preped. STRAIN THE SALSA AND JALAPENOS. Canned and jarred salsa and jalapenos have a lot of water in them. I found that by taking some cheesecloth and a strainer and geting the majority of water out of the salsa before putting it in really helped. I also strained the jalapenos, maybe I was supposed to be doing this all along, but the first few times I didn't and the dip was soupy. (I was using canned jalapenos) Even if you use chunky salsa it's still runny. For awhile I thought the runnyness was from the melted sour cream, but it's not. It's the salsa. So strain the salsa before adding it if you're going to use something store bought. Also this dip is really good if you get it all layered, and then put it in the fridge overnight until you need it. I usually make it the night before a party and cook it the day of the party, right before I leave the house. Just add about 15 minutes to the cook time if it's been in the refrigerator all night. Also I haven't tried it, but I'm sure this dip would be good cold too. As in not cooked at all.
This bean dip works as a great base, but ultimately it needs something more. I was looking for more flavor and more spice.
Great recipe, everyone loved it. I used diced green chilies instead of the jalapenos and didn't add the whole 4 oz as I don't like things too spicy.
I just made this dip and it came out great! I had just made a batch of refried beans without the refry (found on this website also!) and black beans. I was looking for a bean dip and decided to try this. I added some taco seasoning to the bean portion, and I didn't drain the salsa and mine didn't come out runny. This will be a family favorite since I am always making pinto and black beans!
Great dip! I drained the salsa and jalapeno peppers as others suggested. I added half a packet of taco seasoning to the bean mixture. Delicious:)
Made it last night for a party. Got great reviews. Changes: made my own salsa/jalopenos (1 med diced red tomato, 3/4 cup finely diced onion, 1/2 cup cilantro, 1 tbsp minced garlic, 1/2 lime-juice, salt/pepper, 2 finely diced fresh jalopeno peppers-seeded, mix, drain juice bf putting on top.
It was a little too spicy for my liking but after leaving the really spicy out it was really pretty good.
Thanks for trying my recipe! I just stopped by to read the reviews and wanted to clarify how I make this yummy dip :). I drain the jalepeneos or use peeled roasted green chilis (which we buy in the fall and keep frozen on hand) or substitute canned mild green chilis to tone it down. And I almost always prepare this the night before and keep it refrigerated until cooking. Hopefully that will help y'all make it not so runny!
* Percent Daily Values are based on a 2,000 calorie diet.
Spicy Layered Bean Dip
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 211
** Calories from Fat: 124
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