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Best Ever Bean Dip!

Kraft Memeber Recipe
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Makes: 12 cups Total Time: 10 hr 30 min
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.
This makes a lot of dip! I suggest you to freeze some dip for later use.
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