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First Down Bean Dip Recipe

October 3, 2014 by Lisa Pinney

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I don’t think you can do wrong by making any type of layered bean dip–hot or cold!

Served this one tonight while we were watching the game–it was a hit!

The easy peasy ingredients…

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In a large bowl, mix the salsa, refried beans and chilies…

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Throw in the cup of shredded cheese…

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Spread it in your baking dish and top with 1 additional cup of cheese…

olives, chopped tomatoes and green onions…

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Bake on 350 degrees for 15-20 minutes until hot and bubbly…

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Just look at that cheese meltiness…

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Serve with chips and a lovely dollop of sour cream…yum!

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Print

First Down Bean Dip Recipe

  • Author: Lisa Pinney

Ingredients

Scale
  • 1 (16 ounce) can refried beans
  • 1 cup salsa
  • 4 ounce can green chilies
  • 2 cups shredded Mexican cheese, divided
  • 1 cup tomatoes, chopped
  • 1 small can sliced olives, drained
  • 1/2 cup chopped green onions

Instructions

Spray a shallow baking pan or pie plate with nonstick spray.

In a bowl, mix the refried beans, salsa, chilies and I cup of the shredded cheese.

Spread into your baking dish.

Top with remaining 1 cup shredded cheese, 1 cup tomatoes, olives and green onions.

Bake at 350 degrees for 15 minutes until hot and bubbly.

Serve with tortilla chips and a dollop of sour cream.

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Filed Under: appetizers

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Fried Pies & Fireflies started in 2011 as a way for southern cook, Lisa Cook, to share her recipes with family and friends. Let's dig deeper →

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