So excited to be sharing a recipe with you guys that has truly been on rotation for almost every major gathering I’ve ever hosted. Its easy, vegetarian friendly- but also hearty enough for the meat lovers! This recipe for bean dip also comes together fast and it can be made ahead of time which makes it a great idea for easy appetizers to serve to a large crowd. I usually make the beans the night before, pop it in the fridge and then a few hours before guests arrive, pull it out and spread the toppings on top.
Few Important Things!
If you make these beans a day or two ahead, remember to let the beans come to room temp before serving- shouldn’t be cold and shouldnt be hot! Right in between!
I loved this Always Baking Pan as a tray to serve the bean dip in because its large enough that it made a nice ratio of beans to toppings. A large aluminum foil tray also works wonderfully if you want to minimize doing dishes- which I’m always a fan of! If you have smaller serving trays, I suggest splitting the beans and toppings up into two small trays otherwise you’re going to have a mountain of beans and very little topping to match!
Brands I love for this recipe: Huge fan of Pace Picante Salsa, Trader Joe’s Taco Seasoning and La Preferida Refried Beans usually available at Whole Foods, Walmart or Target! I prefer Sargento Mexican Blend Cheese (you can totally shred your own) because its shredded finely enough that you can get it on every chip dip!
Hope you love it! Remember to tag me on @thechutneylife if you make it !
