Makes:
12 cups
Total Time:
10 hr 30 min
Submitted by:
Category:
Appetizers
Sub Category: Hot Dips
what you need
- 12 cups water
- 1/2 (1 lb.) bag dried pinto beans
- 1/2 (1 lb.) bag dried red beans
- 1/2 (1 lb.) bag dried black beans
- (4 cups total beans)
- 6 Tbsp. beef granules, divided
- 1 large onion, chopped
- 1 Tbsp. red pepper flakes
- 3 large garlic cloves, chopped (or jar kind)
- 1 bay leaf
- Salt, pepper, Creole seasoning (all to taste)
- 1 small Kraft Velveeta Cheese, diced
- 1/4 lb. Kraft Cheddar Cheese, grated
- 1/4 lb. Kraft Pepper Jack Cheese, grated
- 1 jar salsa (your favorite kind)
- Juice of 1 lime
- 2-3 Tbsp. olive oil
make it
In a large pot, soak beans in water with 3 Tbsp. beef granules for about 8 hours or overnight. Drain water.
Fill pot up with fresh water; bring water to boil with beans with 3 Tbsp. beef granules, onion, red pepper flakes, garlic, bay leaf, and seasonings. Reduce heat to low, cover and simmer for about 1 1/2 hours or until beans are soft, stir occasionally. (Add water if necessary.) Drain water into bowl and save the juice. Remove bay leaf.
Smash beans with a potato masher to your desired consistency. If it appears too thick add some of the juice back into the beans. Add cheeses a little at a time, stirring to blend. Add salsa and lime juice. Add olive oil, this will keep it moist. To serve, put dip in crock-pot to keep warm. Dip will thicken as it cools.
Notes
This makes a lot of dip! I suggest you to freeze some dip for later use.
