Tag: jalapenos

Roasted Jalapeño Poppers – Simply Scratch
[ad_1]
These Roasted Jalapeño Poppers have three different cheeses, fresh cilantro, minced green onions all stuffed in jalapeños and are roasted in your oven instead of deep fried. So deliciously spicy, these will go fast at any party or gathering!

The Roasted jalapeño popper breakdown:

These are just a gluten-free and non-fried version of the game day classic. There’s not one but three kinds of cheese (does cream cheese count?) combined with fresh cilantro and green onions which are then stuffed into hollowed out jalapeño halves and roasted until bubbly and brown. If you can wait the few minutes so you don’t burn your tastebuds, you then get to consume “these spicy cradles of cheese love” as my (at the time) 13-year-old daughter exclaimed.

It literally took me longer to make these than it did for us to inhale them.

If you were to pluck off the roof to our house and peer into the kitchen at the very moment these cooled down enough to eat, it would have looked like a shark feeding frenzy. We even fought over the crispy browned bits of cheese that spilled over onto the pan. We ended up eating those with crackers.😍

To Make These Roasted Jalapeño Poppers You Will Need:
- cream cheese – Lends creaminess and is the base of the filling.
- jalapeño cheddar cheese – Or use pepper jack or Monterey Jack for less heat.
- cojita cheese (crumbled) – Can be substituted with queso fresca or crumbled feta.
- green onions – Add fresh subtle onion flavor.
- cilantro – Lends a pop of brightened distinct herbaceous freshness.
- jalapeño peppers – Try to use ones similar in (medium) size.
In a mixing bowl, add 8 ounces softened cream cheese with 1-1/4 cup freshly grated jalapeño cheddar cheese and 1/2 cup Cotija. If you can’t find Cotija, you can substitute with feta.

Next add in 2 chopped green onions and 2 tablespoon minced fresh cilantro.

Use a rubber spatula to mix it all together. It will take a few to get the mixture going, but eventually it will be spreadable.

Now here comes the fun part. I’m lying.

Rinse and pat dry 20 medium jalapeños.

Slip on a pair of nitrile gloves or any type of food-safe glove to protect your hands. Maybe even wear goggles or some form protective eye wear too. Slice the jalapeños in half lengthwise, keeping the stem intact if at all possible, for the only reason is that they look cool once roasted.

Then use a spoon to scrape out the seeds and ribs. This is where protective eyewear comes in handy.

Next use an offset spatula to fill the peppers with about a teaspoon-ish of the cheese mixture and place on a couple of rimmed metal baking sheets. Try to avoid over filling the jalapeños.

Lastly, slide the pan on to the middle rack of your preheated 450° oven.

Roast for 10-12 minutes or until the tops of the cheese are a golden brown.

Before you let loose and start inhaling these roasted jalapeño poppers, transfer them to a platter with a little dish of ranch dressing for dipping, and sprinkle it all with fresh cilantro leaves. Dipping in the ranch helps diffuse the heat a little. But only a little. Because these babes are spicy!

The perfect finger food for parties, small gatherings or midday snackaging. Which is the BEST kind of snacking there is.

Enjoy! And if you give this Roasted Jalapeño Poppers recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 10 servings

Roasted Jalapeño Poppers

These Roasted Jalapeño Poppers have three cheeses, fresh cilantro, minced green onions stuffed in jalapeños and are roasted in your oven instead of deep fried. So deliciously spicy, these will go fast at any party or gathering!

Prep Time: 30 minutes

Cook Time: 10 minutes

Additional Time: 3 minutes

Total Time: 43 minutes

8 ounces softened cream cheese

1¼ cup freshly grated jalapeño white cheddar, or substitute with either Monterey jack, pepper jack or white cheddar

1/2 cup Cotija cheese, or use feta

2 sliced green onions, light and dark green parts only

2 tablespoons minced fresh cilantro

20 fresh jalapeños, halved with seeds and ribs removed

cilantro leaves, for serving

ranch dressing, for serving

Preheat oven to 450℉ (or 232℃).

Place the softened cream cheese, jalapeño cheddar, cotija, green onions and cilantro into a medium bowl. Use a spatula to mix until combined.

Wearing nitrile gloves, cut the jalapenos in half and use a spoon to remove the seeds and ribs.

Arrange the jalapeno halves on a rimmed metal baking pan and fill with about a teaspoon or so of the cheese mixture.

Slide into the oven to roast for 10 minutes or until the tops are golden.

Cool slightly for a few minutes before serving.

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Serving: 4peppers, Calories: 163kcal, Carbohydrates: 3g, Protein: 6g, Fat: 14g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 46mg, Sodium: 245mg, Potassium: 126mg, Fiber: 1g, Sugar: 2g, Vitamin A: 809IU, Vitamin C: 34mg, Calcium: 166mg, Iron: 1mg

Author: Laurie McNamara

Course: Appetizers & Snacks

Cuisine: Tex Mex
This recipe was originally posted on October 10th, 2014 and has been updated with clear and concise instructions, new photography and helpful information.
This post may contain affiliate links.

[ad_2]

Laurie McNamara

Source link
January 27, 2026
Easy Homemade Pickled Jalapeños – Simply Scratch
[ad_1]
The BEST recipe for easy homemade pickled jalapeños from scratch! Fresh jalapeños are quickly pickled, jarred and ready to eat in under an hour – although they will be super spicy! Delicious on burgers, pizza, stuffed into burritos or on top of nachos. Really, the options are endless. Yields 1 liter or about 4-1/4 cups.

I needed a way to make Easy Homemade Pickled Jalapeños and fast.

At one point in time, between my oldest daughter, my husband and myself we’ve polished off at least 6 jars of pickled jalapeños in about a year. We quickly become addicted to the vinegar-y tang and of course the spicy heat. We have no shame and admit that we could eat them straight out of the jar but also enjoy these homemade pickled jalapeños on anything from tacos to pizza to pulled pork.

It was one fateful evening when I used up the last of the store-bought jar, I randomly thought: ‘If I made a big jar of my own pickled jalapeños, I wouldn’t run out all the time’. *light bulb moment*

And that was how the idea pickling my own jalapeños was born. Originally, I posted this recipe in 2013. Over these last 9 or so years it’s quickly became one of my most popular recipes. So I decided to reshoot the photos, update the post a smidge and share it again for those new here.

To make these Homemade Pickled Jalapeños You will need:
- jalapeños – Medium to large in size.
- garlic – This adds distinct and punchy flavor.
- white distilled vinegar – Used in all sorts of food preservation methods.
- water – To cut the vinegar.
- sugar – Adds flavor and is totally optional.
- kosher salt – For flavor and aids in preservation.
Look for jalapeños that are medium in size.

Some small ones are of course fine, but the goal is to fit everything in a 1 liter jar. With that said, wash your jar well with warm soapy water and dry with a towel.

Quickly wash and pat dry the jalapeños.

I highly recommend wearing gloves to protect your hands while handling this many jalapeños. Trim of the stems and then slice the jalapeños into rings.

Set these off to the side for a moment.

Next, in a medium sauce pan add in 1/4 cup sugar (this is optional), 2 tablespoons kosher salt and drop in two peeled and slightly crushed cloves of garlic.

To that, pour in 1-1/4 cups of distilled white vinegar and 1-1/4 cups of filtered water .

Bring those to a boil, stirring until the sugar and salt are both dissolved.

Remove off of the heat and add the sliced jalapeños into the vinegar bath.

Use a wooden spoon or a rubber spatula to press the sliced peppers down into the liquid and stir every so often. Let these soak for about 20 minutes.

After 10-15 minutes you’ll start to recognize the color of the jalapeno rings. They will start turning that distinct olive-y green color.

Use tongs to remove the jalapeños and transfer then into a clean liter jar.

Pack the jar FULL with all the pickled jalapeños.

Then use a ladle to pour the pickling liquid over top. I made a mess of it. Which is to be expected.

I’m not gonna lie, I snacked on quite a few of these spicy peppers while they were still warm. Yes my mouth was on fire, but it was a delicious sort of pain.

So worth it.

Let these cool down to room temperature before securing the lid and popping them into your fridge. If you have some jalapenos that are still are bit of the bright green, don’t worry. They’ll turn that signature green color while in the fridge.

Can this pickled jalapeño recipe be canned?

This is not a canning recipe therefore not shelf stable and will need to be kept refrigerated. If looking for canning instructions or directions, follow the USDA guidelines.

With that said, I personally treat these pickled jalapeños as I would any opened jar of pickled produce in your fridge.

How Long Will These Pickled Jalapeño Last?

If kept in the airtight jar and stored in the refrigerator, they will last up to 2 months.

How Spicy are These Pickled Jalapeños?

At first they are very hot. However, the spicy heat of the peppers should mellow out the longer they are in the fridge.

How Can I make Crunchy Pickled Jalapeños?

Allow the pickling liquids to cool completely before adding the sliced jalapeños. They are soaking in a liquid so there’s always a chance they soften a bit over time.

Click Here For more quick pickling recipes!

Enjoy! And if you give this Easy Homemade Pickled Jalapeños a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 1 liter jar

Easy Homemade Pickled Jalapeños

The BEST recipe for easy homemade pickled jalapenos from scratch! Fresh jalapeños are quickly pickled, jarred and ready to eat in under an hour – although they will be super spicy! Delicious on burgers, pizza, stuffed into burritos or on top of nachos. Yields 1 liter jar or about 4-1/4 cups.

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

20 jalapeños, sliced, stems discarded

2 cloves garlic, smashed and peeled

1¼ cup distilled white vinegar

1¼ cup filtered water

1/4 cup sugar, optional as this is for flavoring

2 tablespoons kosher salt

In a medium sauce pan combine sugar, salt, garlic, water and vinegar,

Heat to a boil, stirring to dissolve the sugar and salt. Once at a boil; add the sliced jalapenos pressing them so they are submerged under the pickling liquids. Remove the pot off of the heat and let them sit for 10-15 minutes.

Use tongs to transfer the jalapenos into a clean jar. Ladle the pickling juices over top until you’ve reached the top of the jar. Let cool at room temperature before securing a lid and popping them into the fridge.

This is not a canning recipe therefore NOT shelf stable and will need to be kept refrigerated.
I recommend treating these as I would any opened jar of jalapenos. They should last a long while if kept refrigerated in the airtight jar.
If looking for canning instructions or directions, follow the USDA guidelines.
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Serving: 1jar, Calories: 340kcal, Carbohydrates: 70g, Protein: 3g, Fat: 1g, Saturated Fat: 0.3g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 0.1g, Sodium: 13984mg, Potassium: 729mg, Fiber: 8g, Sugar: 62g, Vitamin A: 3019IU, Vitamin C: 334mg, Calcium: 82mg, Iron: 1mg

Author: Laurie McNamara

Course: Homemade Ingredients & Condiments

Cuisine: American
This recipe was originally posted on May 22nd, 2013 and has been updated with clear and concise instructions, new photography and helpful information.
This post may contain affiliate links.

[ad_2]

Laurie McNamara

Source link
August 19, 2025
Shrimp Ceviche
[ad_1]
This easy shrimp ceviche recipe is light, fresh, and packed with fresh citrus flavor.

Chopped shrimp and crisp veggies are combined in a bright and tangy citrus mixture perfect for scooping with chips.

A rraditional ceviche is a South American dish marinating raw seafood in an acidic marinade like citrus juice or vinegar which “cooks” the raw fish, shrimp, or shellfish (instead of heat). In this recipe, I use cooked shrimp.
This dish is full of flavor and made with fresh ingredients.

Easy to make and no cooking required makes this dish a favorite for everyone!

Ceviche makes a great snack, appetizer, or as a light lunch over a salad or wrapped in lettuce.
Ingredients for Shrimp Ceviche

Shrimp for Ceviche: This shrimp ceviche and can be made with chopped shrimp or bay shrimp. Choose shrimp that is pre-cooked and ready to use. If using raw shrimp, ensure it’s very fresh.

While raw seafood is traditional in ceviche, we prefer to use cooked shrimp in this recipe as not everyone has access to fresh shrimp. Cooked shrimp adds a different texture, and cooking the shrimp can kill harmful bacteria. .

The FDA recommends that children, elderly, immune-compromised, and pregnant women do not eat undercooked seafood (including ceviche).

Citrus: Use fresh lemon, lime, and oranges for the best flavor. You can squeeze the juice with a citrus juicer or cut in half and squeeze it by hand. The orange juice is needed to keep the mixture from being too tart while lime juice brightens the flavors.

Vegetables: Tomatoes, jalapenos, red onions, and avocado bring color and texture. Thinly sliced radishes and sliced green onions work well too.

Variations
- Replace the shrimp with scallops, ensuring they marinate in the citrus to ‘cook’ before adding the other ingredients.
- Shortcut: It’s okay to skip the chopping and swap the vegetables for a refrigerated pico de gallo or mango salsa.
- For a little extra kick, substitute serrano chile for the jalapeno.
How to Make Shrimp Ceviche

This shrimp recipe is not only colorful and crunchy but filled with an abundance of flavors.
1. Chop the shrimp into bite-sized pieces (recipe below).
2. Whisk together the citrus juices & pour over the shrimp to marinate.
3. Add remaining ingredients except for avocado & marinate.
4. Season & serve immediately.
If using raw shrimp, marinate it in the citrus juices until it becomes opaque (looking as though it is cooked) before adding the other ingredients, or up to 4 hours.

If you’ve purchased raw shrimp and you’d like to cook it before adding it to the citrus marinade, I suggest poaching it as we do in our shrimp cocktail recipe.

What to Serve with Shrimp Ceviche?

So many options! Serve shrimp ceviche with tortilla chips or homemade crostini, scooped into cucumber boats, avocado halves, or piled on top of tostadas. You can also use it as a salsa for quesadillas or tacos.

Don’t forget the festive cocktails! A pitcher or two of white sangria will round out any fiesta.

Storing Shrimp Ceviche

Shrimp ceviche doesn’t last long in the refrigerator without losing its crunch, so it’s best enjoyed the same day it’s made. Store it in a covered container in the refrigerator for up to a day.

More Mexican-Inspired Faves

Did you enjoy this Shrimp Ceviche? Leave a rating and a comment below!
4.97 from 164 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Easy Shrimp Ceviche Recipe

Shrimp ceviche is a refreshing dish of succulent shrimp marinated in tangy citrus juices, mixed with fresh veggies, avocado, and jalapeno.

Prep Time 20 minutes

Marinating Time 30 minutes

Total Time 50 minutes

Cook ModePrevent your screen from going dark

Chop the shrimp into ½ inch pieces and transfer to a bowl. Set aside.

In a small bowl, whisk together the lemon, lime, and orange juice to combine. Pour ½ cup of the citrus juice over the shrimp and toss to combine. Allow the shrimp to marinate in the juice for 15 minutes.

Add the tomato, jalapeño, jicama (or apple), cilantro and red onion to the shrimp. Toss the ingredients to combine and allow to marinade for an additional 10 minutes. Stir in the avocado and remaining juices.

Season the ceviche with salt and pepper to taste. Serve immediately with tortilla chips, if desired.

Do not use lemon, lime or orange juice from a container. Fresh squeezed isrecommended for best results.
Shrimp Ceviche is best enjoyed the same day it’s made.
*We prefer to use cooked shrimp in this recipe as not everyone has access to fresh shrimp. The FDA recommends that children, elderly, immune-compromised, and pregnant women do not eat undercooked seafood (including ceviche).
If using raw shrimp, cut it into bite sized pieces and marinate in the citrus juices at least 30 minutes or up to 4 hours before adding the other ingredients.

Calories: 116 | Carbohydrates: 6g | Protein: 12g | Fat: 4g | Cholesterol: 142mg | Sodium: 444mg | Potassium: 251mg | Fiber: 2g | Sugar: 2g | Vitamin A: 135IU | Vitamin C: 22mg | Calcium: 89mg | Iron: 1.5mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Dip, Snack

Cuisine American, Mexican

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
[ad_2]

Kellie Hemmerly

Source link
June 20, 2024
Our Fave Guacamole Recipe
[ad_1]
Hands down, this is our favorite guacamole recipe!

Loaded with fresh avocados, onion, jalapeno, tomato, and cilantro, this recipe is brightened up with a dash of lime juice to bring out all the zesty flavors of Mexico!
This easy recipe comes together quickly and can be enjoyed immediately.

Serve as a dip, spread, or a dressing!

Homemade guacamole can be made smooth or chunky, depending on how you like it!
Ingredients for Guacamole

Avocados: For perfectly ripe avocados, choose fresh, firm ones without any bruises or tears on the skin. Even frozen avocados work well, once they’re thawed of course.

Mix-Ins: I love to use fresh ingredients in my guacamole. Stir in fresh tomatoes, jalapenos, onions, and lime juice to enhance the flavor and texture. Tomatoes add juiciness and a touch of sweetness, jalapenos bring a spicy kick, onions offer a crunchy texture and sharp flavor, and fresh lime juice gives a tangy taste while keeping the avocado from browning.

Seasonings: Just a little fresh cilantro, garlic, salt, and pepper are all that is needed to bring out the buttery avocado flavor.

Guacamole Variations:
- Stir in a couple of spoonfuls of your favorite salsa or a can of Rotel.
- Add chopped black olives, corn kernels, serrano pepper, or green chiles.
- Take it to the next level with a dash or two of taco seasoning or a spicy adobo blend. Even a shake or two of Tabasco will spice it up!
How to Make Guacamole
1. Cut, peel, and remove the pit from the avocados (recipe below).
2. Mash avocados with lime juice (mash them less for a chunky-style guac).
3. Fold in the remaining ingredients and adjust the seasonings before serving.
We made guacamole in a cooking class in Mexico, and a tip they shared with us was to save the pit of the avocado. Once the guacamole is prepared, add the pit to the bowl to keep it from browning.

Guacamole Tips and Tricks

Keep the pit from the avocado and store it in the bowl with the guacamole. To prevent leftover guacamole from turning brown (oxidizing), press a piece of plastic wrap over the surface so the wrap is touching the surface. Store in an airtight container for up to 2 days.

My Favorite Things to Serve With Guacamole

Did your family enjoy this guacamole recipe? Leave a comment and a rating below.
5 from 19 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Our Fave Guacamole Recipe

Guacamole is a classic Mexican staple that adds flavor and color to a variety of dishes.

Prep Time 10 minutes

Total Time 10 minutes

Cook ModePrevent your screen from going dark

Cut the avocados in half, peel, and remove the pit. Place in a mixing bowl.

Squeeze the juice from one lime into the bowl and use a fork to gently mash the avocados. They should be a little chunky.

Add the onion, tomato, jalapenos, and cilantro to the avocado mixture and stir to combine. Taste and season with salt and pepper and additional lime juice as desired.

Serve immediately.

To store leftovers, press plastic wrap directly onto the surface of the guacamole to limit contact to the air. Keep in the fridge for up to 2 days.

Calories: 171 | Carbohydrates: 11g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Sodium: 8mg | Potassium: 554mg | Fiber: 7g | Sugar: 1g | Vitamin A: 345IU | Vitamin C: 19.4mg | Calcium: 18mg | Iron: 0.7mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Dip

Cuisine Mexican

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
[ad_2]

Holly Nilsson

Source link
June 14, 2024
Black Bean Soup
[ad_1]
You will be amazed at how much hearty flavor this black bean soup recipe has.

Black beans are slowly simmered in broth with veggies and bold Southwest spices. Crumbled bacon is added for a layer of smoky richness.
- Hearty and filling, this black bean soup recipe is easy to cook.
- This recipe is budget friendly, can be doubled and leftovers freeze well.
- If you’re feeding a family on a budget, you’ll love how this black bean soup recipe will stretch a dollar.
Ingredients for Black Bean Soup

Black Beans – Canned black beans make quick prep. If using dried beans, they will need to be simmered (per the notes in the recipe) before preparing this soup.

Bacon – Use any smoke-cured bacon and cook it crispy for serving. Reserve the fat for cooking vegetables. If you have a ham bone or a meaty ham hock, add it to the simmering soup for extra smoky goodness.

Vegetables – Onion, garlic, celery, and green/red bell pepper are sauteed in the bacon drippings for lots of flavor. Feel free to add other veggies like carrots, mushrooms, potatoes, corn, or diced tomatoes. Anything goes in black bean soup!

Seasonings – I use cumin, chili powder, and smoked paprika. They can be replaced with taco seasoning if you’d prefer. For some heat add cayenne pepper to taste.

Broth – Chicken broth adds great flavor to this soup. Use bouillon if you wish, and reduce the added salt. For vegetarians, try vegetable broth or bouillon cubes, and leave out the bacon.

How to Make Black Bean Soup

This easy soup is perfect for the stovetop, slow cooker, or Instant Pot!
1. Cook the bacon in a Dutch oven or large saucepan.
2. Cook the onion in the bacon fat according to the recipe below.
3. Stir in the canned beans and remaining ingredients and simmer for 20 minutes.
4. Blend or mash some of the soup to thicken, garnish and serve!
Add-Ins, Toppings, & Serving Suggestions

A bowl of black bean soup is perfect for mix-ins and toppings! Add a side of cornbread, biscuits, or croutons.
- Shredded cheddar cheese or crumbled Cotija cheese
- Tortilla chips or strips
- Avocado slices, fresh lime juice, sliced jalapenos, fresh cilantro
- Salsa and a dollop sour cream or Greek yogurt
Storing Leftovers

Store leftover soup in the fridge for up to 4 days. This soup can be frozen for up to 4 months. Reheat from frozen in the microwave or covered on the stovetop on low.

More Hearty Bean Soups

Did your family love this Black Bean Soup? Be sure to leave a comment and a rating below!
5 from 20 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Black Bean Soup

Tasty black bean soup is full of warming and hearty flavors!

Prep Time 20 minutes

Cook Time 35 minutes

Total Time 55 minutes

Heat a large saucepan over medium heat. Add the bacon and cook, stirring occasionally, until crisp. Remove from the pan and set aside (reserving fat.)

Add the onion, celery, bell pepper, and garlic to the bacon fat and cook over medium heat until tender.

Stir in the remaining ingredients (except bacon) and bring to a boil over medium high heat. Reduce the heat to medium low, cover, and simmer 20 minutes.

Remove the bay leaf and discard. Using an immersion blender, blend about half of the soup mixture to thicken. Stir in the bacon.

Serve with sour cream, cilantro, and green onions if desired.

If you don’t have an immersion blender, mash some of the beans with a potato masher to thicken the soup.
To Use Dried Beans: Place ½ pound dried black beans in a large saucepan along with 1 large onion halved and 2 cloves of garlic whole. Cover with water, bring to boil over medium-high heat. Reduce the heat to a simmer and cover. Cook for 90 minutes or until beans are tender, adding more water as needed. Drain and follow the recipe as directed.
To Cook in a Slow Cooker: Saute the onions as directed and add with the remaining ingredients to the slow cooker. Cook on high for 3-4 hours or on low for 5-6 hours.

Calories: 272 | Carbohydrates: 44g | Protein: 17g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 10mg | Sodium: 756mg | Potassium: 994mg | Fiber: 15g | Sugar: 7g | Vitamin A: 2464IU | Vitamin C: 89mg | Calcium: 112mg | Iron: 5mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Dinner, Entree, Lunch, Main Course, Soup

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
[ad_2]

Holly Nilsson

Source link
January 5, 2024
Easy Bean Dip Recipe
[ad_1]
This Bean Dip is a quick and delicious party dip loaded with seasoned creamy beans, lots of cheese, and a hint of heat.

Refried beans make this recipe a cinch, perfect for scooping with tortilla chips.

A Perfect Party Dip
- Quick: This bean dip recipe is easy to make and prep is really fast.
- Budget friendly: Not only is it easy, it’s inexpensive to make with just a few ingredients.
- Versatile: Add your favorite toppings, seasonings, or spices.
- Tortilla chips, veggie sticks, baguette slices, or pita chips are all great options.
Bean Dip Made Easy

My family voites this the best bean dip because of the flavor and I love how easy it is to make.
- Canned refried beans are the creamy base, no blending required.
- Cream cheese and sour cream add a rich flavor and texture.
- Diced jalapenos and taco seasoning add flavor to this refried bean dip. Use a packet or make your own homemade seasoning with a blend of chili powder, cumin, onion powder, garlic, and other seasonings.
Bean Dip Variations
- Stir in 1/2 cup of salsa or drained Rotel tomatoes.
- Swap out the cheddar for a Mexican cheese blend or Monterey Jack.
- Add toppings like black olives, diced bell peppers or tomatoes, cilantro, or black beans.
- Add 1/2 lb ground beef or sausage to the bean layer.
How to Make Bean Dip
1. In a medium bowl, combine refried beans, cream cheese, sour cream, and taco seasoning.
2. Fold in onion, jalapenos, and cheese.
3. Top with more cheese and bake until bubbly.
Tex-Mex Inspired Dips

Did you make this easy Bean Dip for a crowd? Leave us a rating and a comment below!
4.99 from 66 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Easy Bean Dip

A bean dip recipe is easy to prepare and full of flavor.

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Preheat the oven to 375°F.

Thinly slice the green onions and separate the white and green portions. Set the green part aside.

In a medium bowl, combine the cream cheese, refried beans, sour cream, and taco seasoning with a hand mixer until fluffy.

Fold in the whites of the onions, jalapenos, chiles, and 2 cups of cheddar cheese. Spread into a 2qt (or 8×8) baking dish.

Top with remaining cheese and bake 20-25 minutes or hot and cheese is melted.

Sprinkle remaining green onions on top as garnish. Serve with tortilla chips.

Calories: 196 | Carbohydrates: 6g | Protein: 9g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 45mg | Sodium: 627mg | Potassium: 65mg | Fiber: 2g | Sugar: 2g | Vitamin A: 705IU | Vitamin C: 2.6mg | Calcium: 237mg | Iron: 0.8mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Dip

Cuisine Tex Mex

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
[ad_2]

Holly Nilsson

Source link
December 16, 2023