Bean Dip

  • 1 (15 ounce) can refried beans
  • 1 cup fire roasted, diced tomatoes
  • 1 teaspoon chili powder
  • 1 cup sour cream
  • 1/2 teaspoon salt
  • 1 cup corn
  • 1/2 cup finely diced bell peppers
  • 1/2 teaspoon garlic powder
  • 1 large diced avocado
  • 1/2 teaspoon cumin
  • 6-8 ounces pepper jack cheese
  • Food Should Taste Good™ Blue Corn Tortilla Chips
  1. In a medium bowl add the beans, diced tomatoes, and spices (chili powder through salt). Beat well with an electric mixer on high speed until the beans are light and fluffy, about 1 minute.
  2. Spread the bean mixture into the bottom of a 9x13 inch baking dish (or something similar).
  3. Stir the sour cream well with a spoon and then spread it over the bean mixture.
  4. Sprinkle the corn over the top of the sour cream, add the grated cheese, sprinkle the chopped bell pepper over the cheese, and then top with the diced avocado.
  5. Serve right away or refrigerate until ready. Serve with Food Should Taste Good™ Blue Corn Tortilla Chips.
  6. To double this recipe: Use a big can of refried beans (or 2 little ones) and use the whole can of diced fire roasted tomato, and double everything else. Put it all in a jelly roll pan to serve.
  7. Notes: If you don't want this dish spicy, substitute a nice cheddar cheese for the pepper jack. If you like a little more spicy, add a chopped jalapeno in with the bell peppers. You can also add a little hot sauce to the beans before whipping them.
  8. For leftovers: Store leftovers in the fridge. Heat the leftover bean dip up and serve it in a flour tortilla the next day for a delicious (and easy) bean burrito.