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.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.