Copycat Chili Cheese Hamburger Helper

Sure, you can grab a box of Hamburger Helper from the store and make up a batch of stick-to-your-ribs pasta and burger. It’s the perfect one-dish meal. Or you could make this copycat Chili Cheese Hamburger Helper and do what I did: add more cheese! Ok, no, you don’t have to add more cheese. But you could. Ah, the joys of cooking at home, specially when it’s cold out and you need something to warm you up. This dish fits the bill perfectly.

Copycat Chili Cheese Hamburger Helper

It really can’t get much easier than this copycat Chili Cheese Hamburger Helper. I’ve been known to change it up a bit sometimes. You definitely don’t have to use elbow macaroni, though it is the classic ingredient for sure. Pepper jack cheese makes for a nice change instead of cheddar. A little kick never hurt anyone. Ground turkey or chicken instead of beef are winners, too! So go crazy with it!

Just make sure you do drain the beef (or whatever protein you use) well before adding the rest of the ingredients.

Copycat Chili Cheese Hamburger Helper
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Copycat Chili Cheese Hamburger Helper

Hearty and easy.
Course Main
Cuisine American
Keyword beef, copcyat, pasta
Prep Time 15 minutes
Cook Time 40 minutes
Servings 8
Calories 346kcal

Ingredients

Instructions

  • Brown the ground beef in a large skillet, breaking it into small pieces as it cooks.
  • Drain off any excess fat.
  • Stir in ALL of the remaining ingredients EXCEPT for the cheese.
  • Bring to a boil then reduce the heat to a simmer.
  • Cover and continue simmering for 12-15 minutes, stirring often, until the pasta is tender.
  • Add the cheese and stir until melted.
  • Turn off heat and let dish sit uncovered for 5 minutes. The sauce will thicken as it rests.
  • Serve immediately.

Nutrition

Calories: 346kcal | Carbohydrates: 25g | Protein: 19g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 463mg | Potassium: 339mg | Fiber: 1g | Sugar: 4g | Vitamin A: 546IU | Vitamin C: 0.4mg | Calcium: 194mg | Iron: 2mg

Nutritional values are approximate.

Copycat Outback Steakhouse Gold Coast Coconut Shrimp

Oh me. It was a happy day for the shrimp addict in me. I made copycat Outback Steakhouse Gold Coast coconut shrimp, along with an orange marmalade dipping sauce. The shrimp were incredible. So crispy. The perfect batter. And loaded with fantastic coconut. They were delicious and great on their own. But oh, they weren’t served by themselves. Alongside, the dipping sauce added a unique taste that offset some of that coconut sweetness. The two made for an unforgettable dinner dish.

Copycat Outback Steakhouse Gold Coast Coconut Shrimp

Although the shrimp are the star of the show in these copycat Outback Steakhouse Gold Coast coconut shrimp, I cannot overstate how great the dipping sauce is. It’s somewhat reminiscent of cocktail sauce in that it has a good horseradish flavor. The orange keeps the tropical theme going. And along comes a great mustardy hit. It may sound a bit different, but I assure you, it’s different in a great way. There were no leftover shrimp or dipping sauce.

I used by small Fry Daddy fryer to make this dish. That required me to cook them in batches. For a quicker fry, ensuring that everything is done at the same time, I’d recommend using a larger fryer or Dutch oven.

Copycat Outback Steakhouse Gold Coast Coconut Shrimp
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Copycat Outback Steakhouse Gold Coast Coconut Shrimp

The dipping sauce is addicting. You might want to double the amounts.
Course Appetizer or Main
Cuisine American
Keyword deep-fried, shrimp
Prep Time 1 hour 15 minutes
Cook Time 20 minutes
Servings 4
Calories 463kcal

Ingredients

For the shrimp

For the dipping sauce

Instructions

For the dipping sauce

  • Place all ingredients in a small bowl. Stir until well combined. Cover and refrigerate for at least 1 hour before serving. Note: Also prepare the batter (below) at this time since it also requires 1 hour of resting time.

For the shrimp

  • To prepare the batter, place the beer, flour and 1/2 cup of the coconut flakes, sugar and salt into a medium-sized bowl. Whisk to combine well. Cover. Let sit for 1 hour.
  • Heat a few inches of oil in a Dutch oven or deep fryer to 350 F.
  • Place remaining coconut in a pie plate or shallow bowl.
  • Pat shrimp dry and sprinkle with paprika.
  • Working in batches if needed, dip shrimp into the beer batter, turning to coat completely.
  • Transfer the shrimp to the coconut and roll to coat well.
  • Fry shrimp 2-3 minutes or until shrimp are golden brown, turning them as they cook. Remove to a paper towel-lined plate to drain.
  • Serve shrimps with dipping sauce.

Nutrition

Calories: 463kcal | Carbohydrates: 81g | Protein: 6g | Fat: 15g | Saturated Fat: 13g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 498mg | Potassium: 232mg | Fiber: 6g | Sugar: 48g | Vitamin A: 27IU | Vitamin C: 2mg | Calcium: 28mg | Iron: 1mg

Nutritional values are approximate.

Copycat Old Spaghetti Factory Meatballs

We both really enjoyed these copycat Old Spaghetti Factory meatballs. To begin with, they were super-easy to make. Second, the recipe makes a good-sized batch of meatballs, perfect for keeping on-hand during the colder months. We actually doubled the recipe so we’d have plenty around for quick dinners or even lunches. Last, they of course taste fantastic! Super tender meatballs with basic, simple flavors. We were able to make these with ingredients we already had on hand. Nothing fancy going on here, just great meatballs!

Copycat Old Spaghetti Factory Meatballs

You don’t have to make the tomato sauce for these copycat Old Spaghetti Factory meatballs if you don’t want to. You can use any tomato-based sauced that you want. Or cream sauce for that matter. The meatballs are great anywhere you need, well, meatballs of course! They are completely cooked when they come out of the oven, ready for pasta, pizzas or sub sandwiches!

Also try my meatloaf meatballs.

Copycat Old Spaghetti Factory Meatballs
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Copycat Old Spaghetti Factory Meatballs

Super tender meatballs with basic, simple flavors.
Course Main
Cuisine American
Keyword copcyat, meatballs
Prep Time 15 minutes
Cook Time 20 minutes
Servings 8
Calories 456kcal

Ingredients

Instructions

  • Place onion, garlic, parsley and bread crumbs into a food processor. Process for 30 seconds, scraping down the sides as needed.
  • Break the egg into a large bowl and whisk. Add the water, olive oil, salt, pepper and nutmeg and whisk until well combined.
  • Add the bread mixture to the bowl and stir with a spatula.
  • Crumble in the ground beef. Using your hands, mix thoroughly until the bread crumb mixture is distributed evenly throughout.
  • Preheat oven to 425 F.
  • Line a large baking sheet with foil. Spray lightly with non-stick spray. Add 1/4 cup to the bottom of the pan.
  • Using an ice scream scoop, scoop a portion of the meat into the palm of your hand and form into a ball about the size of a golf ball. Try to keep the meatballs all about the same size so that they cook evenly. Transfer to the baking pan but do not let the meatballs touch each other.
  • Bake for 15 minutes. Using a fork or spatula, break the meatballs lose of the pan if they are sticking.
  • Bake another 10 minutes or until meatballs reach 165 F.
  • Heat the tomato sauce in a large skillet. Season with salt and pepper and heat until just simmering.
  • Add the meatballs and cover and simmer for 2 minutes.
  • Serve meatballs over pasta with some of the tomato sauce.

Nutrition

Calories: 456kcal | Carbohydrates: 17g | Protein: 28g | Fat: 30g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 13g | Trans Fat: 2g | Cholesterol: 124mg | Sodium: 1175mg | Potassium: 757mg | Fiber: 2g | Sugar: 5g | Vitamin A: 629IU | Vitamin C: 10mg | Calcium: 75mg | Iron: 5mg

Nutritional values are approximate.

Copycat Burger King Chicken Nuggets

It’s not that I was searching for a recipe for copycat Burger King chicken nuggets. I was looking for any great recipe for chicken nuggets. It didn’t have to be a BK knock-off (though that it is a plus). The nuggets just needed to be tender, juicy and flavorful. And not soggy. Oh, please, no soggy nuggets! Well, I got everything I wanted in these nuggets. I loved them. They’re my go-to nuggets from now on, that’s for sure!

Copycat Burger King Chicken Nuggets

I made these copycat Burger King chicken nuggets as part of a test. I wanted to see if it was possible to make great, tender chicken nuggets at home, freeze them and then reheat them later. They had to still be tasty and moist when I re-heated them. They had to be better than the frozen nuggets I can buy at the store. And they were. These nuggets passed every test I had. I can now keep a big bag of pre-cooked (in my Fry Daddy fryer) homemade nuggets in my freezer, ready for lunch in just minutes. I just pop them into a preheated air fryer or oven for 10 minutes and boom! It’s time to eat!

Substitute Italian bread crumbs for a little different flavor.

Copycat Burger King Chicken Nuggets
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Copycat Burger King Chicken Nuggets

Reheat the nuggets in an air fryer or oven.
Course Appetizer or Main
Cuisine American
Keyword chicken nuggets
Prep Time 10 minutes
Cook Time 15 minutes
Servings 4
Calories 1030kcal

Ingredients

Instructions

  • Cut the chicken breast into bite-sized pieces.
  • In a large bowl, combine the flour, granulated garlic, salt and pepper.
  • Add in the chicken pieces and stir to coat well. I prefer to use my hands for this, ensuring that each and every piece is coated evenly in the mixture.
  • In a medium bowl, whisk together the egg and milk.
  • In another medium bowl, stir together the breadcrumbs and salt and pepper to taste.
  • Heat a few inches of oil to 350 F in a deep fryer or Dutch oven. While the oil is heating you can prepare the nuggets for frying.
  • Working in batches, remove the chicken pieces from the flour mixture and shake off an excess.
  • Transfer the chicken to the bowl containing the egg mixture. Turn the pieces to coat well.
  • Shake off any excess and transfer the chicken pieces to the bowl containing the breadcrumbs.
  • Turn the pieces to coat well. Get all sides.
  • Fry chicken pieces 2-3 minutes per side, turning once. Remove to a paper towel-lined plate or wire rack-lined baking sheet to drain.
  • Serve with your favorite dipping sauce.

Notes

These nuggets can be frozen and reheated at a later time. I put the frozen nuggets into an air fryer at 365 F for 10 minutes to reheat them.

Nutrition

Calories: 1030kcal | Carbohydrates: 131g | Protein: 78g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 338mg | Sodium: 3475mg | Potassium: 1312mg | Fiber: 7g | Sugar: 10g | Vitamin A: 437IU | Vitamin C: 3mg | Calcium: 325mg | Iron: 10mg

Nutritional values are approximate.

Copycat Bubba Gump Far Out Dip

This is not your usual spinach dip. Not even close. Not by a mile. This copycat Bubba Gump Far Out dip is flat-out amazing. So many great flavors, all in each and every bite. Ooey-gooey cheese. Crispy vegetables. This dip doesn’t weigh you down. You’ll want more and more. So, make a double batch or more, specially if you’re taking it to a get-together.

Copycat Bubba Gump Far Out Dip

Make sure you drain your artichokes well before making this copycat Bubba Gump Far Out dip. This dip is on the thick side and it needs to stay that way. Served hot, each bite delivers on taste and creaminess. We’ve eaten at several Bubba Gump restaurants. If we’re in the mood for an appetizer, this is eat. Well, ok, some times I get a shrimp appetizer, but I mean… it’s Bubba Gump, you have to get shrimp!

Copycat Bubba Gump Far Out Dip
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Copycat Bubba Gump Far Out Dip

A fantastic twist on spinach dip!
Course Appetizer
Cuisine American
Keyword copycat, dip
Prep Time 5 minutes
Cook Time 20 minutes
Servings 8
Calories 58kcal

Ingredients

Instructions

  • Preheat oven to 350 F. Lightly spray a 9" x 9" baking pan with non-stick spray.
  • Combine all ingredients except for the chips and crackers in a large bowl. Mix well. Transfer to the baking pan and cover with foil.
  • Bake for 20 minutes or until the cheese has melted. Serve immediately.

Nutrition

Calories: 58kcal | Carbohydrates: 3g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 6mg | Sodium: 499mg | Potassium: 32mg | Fiber: 1g | Sugar: 1g | Vitamin A: 84IU | Vitamin C: 5mg | Calcium: 41mg | Iron: 0.1mg

Nutritional values are approximate.

Copycat KFC Honey Barbecue Chicken Strips

These copycat KFC honey barbecue chicken strips are the best I’ve ever had. They’re even better than the best ones I’ve ever dreamed of. The batter is delicious, frying up crazy crunchy good. The chicken has that perfect bite, too. The batter doesn’t all come off with each bite. The meat is tender and juicy. And then there’s the sauce. Perfectly sweet with a hint of smokiness. The sauce is crazy good. This is one of the most finger-licking-ly good dishes ever.

Copycat KFC Honey Barbecue Chicken Strips

I cut my chicken pieces pretty large when I made these copycat KFC honey barbecue chicken strips. You can cut yours smaller if you prefer. You can even cut them into nugget-sized pieces. But the smaller they are, the more batter you’ll need. Just something to keep in mind.

I used Sweet Baby Ray’s Hickory and Brown Sugar BBQ sauce to make the sauce. It has the perfect consistency and flavor to make the base for what ends up being one of the best BBQ sauces you’ll ever have. I can guarantee you that it’s also fantastic on wings and ribs. You can use your favorite store-bought sauce as the starter. If you don’t start with a smoky-flavored sauce you can always add more liquid smoke.

Copycat KFC Honey Barbecue Chicken Strips
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Copycat KFC Honey Barbecue Chicken Strips

Fabulously crunchy and tasty!
Course Appetizer or Main
Cuisine American
Keyword BBQ, chicken fingers
Prep Time 15 minutes
Cook Time 30 minutes
Servings 8
Calories 384kcal

Equipment

  • deep fryer

Ingredients

For the chicken

  • 2 pounds chicken breast or chicken tenders, cut into small strips or bite-sized pieces

For the dredging (double if cutting your chicken into small pieces)

For the sauce

Instructions

For the sauce (make first)

  • Heat a medium saucepan over low heat. Add all of the sauce ingredients and stir.
  • Bring to a low simmer and keep simmering for 20 minutes, stirring often, until the sauce is slightly thick.
  • Reduce heat and keep sauce warm until ready to use.

For the chicken

  • Preheat oven to 350 F. Line a baking sheet with foil and spray lightly with non-stick spray.
  • Heat 3-4" of oil to 350 F in a deep fryer or Dutch oven.
  • Combine the flour, salt and pepper in a shallow bowl or pie plate.
  • Pour the buttermilk into another shallow bowl or pie plate.
  • Working in batches if needed, coat the chicken pieces in the flour mixture.
  • Shake off any excess and then place into the buttermilk. Turn to coat.
  • Shake off any excess and return the chicken to the flour to coat again.
  • Shake off any excess and place in the hot oil. Fry 8-12 minutes until golden brown. Small pieces take less time. Thicker, larger pieces will take the full 12 minutes.
  • Remove to a paper towel-lined plate to drain.
  • When all of the chicken pieces are fried, brush them with the BBQ sauce and place on the foil-lined baking pan.
  • Bake for 10 minutes to set the sauce.
  • Remove and serve.

Notes

The smaller you cut your chicken pieces, the more buttermilk and flour mixture you’ll need. You may want to double the recipe for the dredging if you like your chicken strips small.

Nutrition

Calories: 384kcal | Carbohydrates: 54g | Protein: 30g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 76mg | Sodium: 842mg | Potassium: 597mg | Fiber: 1g | Sugar: 18g | Vitamin A: 173IU | Vitamin C: 2mg | Calcium: 60mg | Iron: 3mg

Nutritional values are approximate.

Copycat A&W Onion Rings

Describing what I think makes for the perfect onion rings is pretty easy. Nicely seasoned batter that isn’t too thick or too thin. I want to still taste the onion. And of course, there has to be the right bite-through. If I take a bite and half of the onion slides out of the ‘batter tunnel’, I’m just not going to be happy. And (don’t hate me), I have to be able to enjoy the rings without any dipping sauce. Doesn’t mean that I won’t use ketchup or something else, but I want that option. I want the rings to be able to stand on their own. Like these copycat A&W onion rings do.

Copycat A&W Onion Rings

I prefer to use sweet onions when I make my copycat A&W onion rings. Vidalia and Texas sweet 1015s are my favorite. I try to not get the super-large onions because the rings don’t fit into my small deep fryer. If I am using my big fryer or a Dutch oven I can get the monster-sized onions and make hula-hoop-sized rings!

If I’m cooking for a crowd, I’ll break out my big deep fryer. But, if it’s just the two of us, I’ll fire up my Fry Daddy fryer. It’s the perfect size for both of us. It fries everything perfectly. And as an added bonus, it doesn’t use a lot of oil, which saves me money.

Copycat A&W Onion Rings
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Copycat A&W Onion Rings

I prefer to use sweet onions for these rings.
Course Side Dish
Cuisine American
Keyword onion rings
Prep Time 10 minutes
Cook Time 10 minutes
Servings 4
Calories 22kcal

Ingredients

Instructions

  • Preheat a deep fryer or Dutch oven with 3" of oil to 375 F.
  • In a medium bowl combine the tempura mix, onion powder and pepper.
  • Stir in the water.
  • Add most of the beer and stir. You want the batter to be like pancake batter but thinner. Add more beer if you need to make it thinner. If you end up adding too much liquid just stir in some more tempura mix to thicken it.
  • Working in batches if needed, dip the rings into the batter and place in the fryer.
  • Fry 3-5 minutes, flipping once, until golden brown.
  • Transfer to a wire rack or paper towel-lined plate to drain.
  • Season liberally with salt and serve.

Nutrition

Calories: 22kcal | Carbohydrates: 4g | Protein: 0.5g | Fat: 0.04g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 4mg | Potassium: 60mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1IU | Vitamin C: 3mg | Calcium: 11mg | Iron: 0.1mg

Nutritional values are approximate.

Copycat K-Mart Sub Sandwiches

True story. Before I got my first car I rode my bike everywhere. And I mean everywhere. And one of the places I would go was K-Mart. According to Google maps now, it was 5.6 miles one way. That’s a good haul, so I worked up an appetite. For me that meant time to get a sandwich at the retailer. Now these years later I can walk to my kitchen and make that same sandwich at home. These copycat K-Mart sub sandwiches taste just like the ones I had oh so many, many years ago.

Copycat K-Mart Sub Sandwiches

These aren’t some fru-fru fancy sandwiches but they are super-tasty. They’re good eats, packed with meats and lots of flavor. These copycat K-Mart sub sandwiches hit the spot. They’re a great step up from just plain ole boloney and cheese, that’s for sure!

Also try my Philly style Italian hoagies.

Copycat K-Mart Sub Sandwiches
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5 from 1 vote

Copycat K-Mart Sub Sandwiches

These aren't some fru-fru fancy sandwiches but they are super-tasty.
Course Main
Cuisine American
Keyword sandwich, submarine
Prep Time 15 minutes
Cook Time 30 minutes
Servings 4
Calories 499kcal

Equipment

  • plastic wrap

Ingredients

  • 4 sub rolls
  • 8 slices salami with peppercorns
  • 4 slices bologna
  • 4 slices honey-roasted ham
  • 4 slices American cheese
  • 1 ounce prepared yellow mustard
  • ¼ onion sliced thin
  • ¼ cup iceberg shredded
  • 2 tomatoes 16 slices, sliced very thin (you can use less if you want)
  • 16 banana pepper rings mild
  • 1 dill pickle sliced very thin

Instructions

  • Gently open the buns along the hinge. If they don't open easily use a sharp long knife to cut into them, but do not cut all the way through. Lay flat onto a work surface.
  • Cut the meats in half. Also cut the cheese in half.
  • Squirt the mustard in a wide 'V' pattern onto the tops and bottoms of the buns.
  • On the top buns place 4-6 slices of the pickle.
  • On the bottom bun put 4 salami halves, 2 bologna halves, 2 cheese halves, 2 ham halves, 4 slices of tomato, lettuce, and 4-8 of the pepper rings.
  • Slowly close the sandwiches by pulling the top bun down. If the toppings start to slide out, push them back in with your hand or insert a long knife down the center of the sandwich to hold them in as you close the bun.
  • Wrap the sandwiches in plastic wrap.
  • Place in fridge for 30 minutes.
  • Serve cold.

Nutrition

Calories: 499kcal | Carbohydrates: 39g | Protein: 25g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 69mg | Sodium: 1867mg | Potassium: 455mg | Fiber: 2g | Sugar: 8g | Vitamin A: 792IU | Vitamin C: 10mg | Calcium: 276mg | Iron: 12mg

Nutritional values are approximate.

Copycat Freddy’s Fry Sauce

Hot, crispy French fries scream ‘dip me!’ I made a big ole batch of crispy fries in my Fry Daddy fryer the other day. On the side, I made a copycat Freddy’s fry sauce. Nope, no ketchup this time. Just a delicious creamy sauce that has just the perfect amount of spiciness. Time to get to dunkin’ and dippin’! Mayonnaise-based sauces are common all over the world, served right alongside fries. Not so much here in the US. That should change starting with this sauce!

Copycat Freddy's Fry Sauce

I use these little dipping cups for serving my copycat Freddy’s fry sauce. They’re the perfect size for dipping wings, nuggets, tenders and even vegetables, too. And they’re easy to clean!

I recommend making a double batch of this sauce. Why? Well, not only is it great for fries, it’s also fantastic on burgers! And if you’re like me, you’ll find yourself double-dipping fries because you just can’t get enough of it!

Copycat Freddy's Fry Sauce
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5 from 1 vote

Copycat Freddy’s Fry Sauce

This sauce is great on burgers too!
Course Dipping Sauce
Cuisine American
Keyword dipping sauce, French fry
Prep Time 5 minutes
Cook Time 5 minutes
Servings 4
Calories 151kcal

Ingredients

Instructions

  • Place all ingredients in a small bowl and whisk until smooth and well combined.
  • Refrigerate until ready to use.
  • Serve alongside hot crispy fries for dipping!

Nutrition

Calories: 151kcal | Carbohydrates: 2g | Protein: 0.3g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 9mg | Sodium: 257mg | Potassium: 25mg | Fiber: 0.02g | Sugar: 2g | Vitamin A: 52IU | Vitamin C: 0.3mg | Calcium: 3mg | Iron: 0.1mg

Nutritional values are approximate.

Copycat Fritos Hot Bean Dip

When I grow up I want to be just like Todd Wilbur. First, he’s an author of many of my favorite recipe copycat cookbooks. I can read them all day long. And the cool part is there are a whole bunch of them! He hacks the heck out of the foods we all eat every day, from restaurant dishes to grocery store favorites. Like this copycat Fritos hot bean dip. I hadn’t thought of this dip in years. I loved it in college, though it was a rare treat because it wasn’t cheap. If only I’d had this recipe from Todd’s awesome site Top Secret Recipes back then!

Copycat Fritos Hot Bean Dip

The cool part about this copycat Fritos hot bean dip is that you can control how creamy smooth it gets. I like mine just a bit chunky. Not like ‘oh here’s a bean’ chunky, but still with a bit of texture. You can keep your ole food processor going longer and get a super creamy, super delicious version instead if that’s what you’re after!

I can’t say enough about how cool Todd Wilbur is. Follow him on your favorite social media. He’s hilarious on Facebook but he’s also serious about hacking food. He isn’t messing around when it comes to recipes. You can go to his site and sign up for his Top Secret Recipes club (it’s quite reasonably priced) and get his new recipes right as they come out!

Also try my pizza dip.

Copycat Fritos Hot Bean Dip
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5 from 1 vote

Copycat Fritos Hot Bean Dip

I like my just a bit chunky so I don't puree it real long.
Course Appetizer
Cuisine American
Keyword beans, dip
Prep Time 5 minutes
Cook Time 15 minutes
Servings 12
Calories 2kcal

Ingredients

Instructions

  • Place all ingredients into a food processor.
  • Puree until the mixture is smooth. If the dip is too thick add a bit more of the juice from the jalapeno slices and puree more.
  • Transfer to a container.
  • Cover and refrigerate for 1 hour.
  • Stir before serving with corn chips.

Nutrition

Calories: 2kcal | Carbohydrates: 1g | Protein: 0.04g | Fat: 0.01g | Saturated Fat: 0.002g | Polyunsaturated Fat: 0.003g | Monounsaturated Fat: 0.001g | Sodium: 194mg | Potassium: 4mg | Fiber: 0.05g | Sugar: 0.4g | Vitamin A: 24IU | Vitamin C: 0.3mg | Calcium: 1mg | Iron: 0.02mg

Nutritional values are approximate.