bean dip Archives - Life's A Tomato

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!

Chunky Or Smooth. Your call.

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!

Todd Wilbur Rocks

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.

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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

Cook Time 15

Servings

Calories 2kcal

Author Inspired by a recipe from Top Secret Recipes

Ingredients

2 cans pinto beans 15-ounce each, drained but NOT rinsed
8 Pickled jalapenos sliced. Plus 2 tablespoons of the juice from the jar. You might need a bit more
1 teaspoon kosher salt
1 teaspoon sugar
½ teaspoon onion powder
½ teaspoon paprika
¼ teaspoon garlic powder
¼ teaspoon cayenne pepper
corn chips for serving

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

Nutritional values are approximate.

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Mexican Bean Dip on the Char-Broil Big Easy

Note: This recipe was developed using the Char-Broil Big Easy Oil-Less Fryer. If you are cooking using the Char-Broil Smoker-Roaster Grill you should cook with the lid open and the temperature set to High. You might also need to adjust the cooking time.

I love a spicy bean dip. Served up with a big ole bowl of warmed tortilla chips. Melted cheese, refried beans, spicy sausage, and lots of heat. I made this Mexican bean dip on the Char-Broil Big Easy in no time at all. You can make it in your oven too, just as easily. But making it outdoors is so much more fun!

This dip is not shy on heat. You can tone it back by using regular chorizo instead of hot (or substitute ground beef or sausage) and skipping the jalapenos.

Easy Clean-Up

Disposable mini meatloaf pans are great for cooking up dishes like this Mexican Bean Dip on the Char-Broil Big Easy. You can fit 4 of them on the cooker at once if you use the Big Easy Bunk Bed basket. That’s enough to feed a small crowd for sure.

Char-Broil The Big Easy Bunk Bed Basket

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

It’s always a good idea to keep a few spare grease trays on hand for your Char-Broil Big Easy.

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5 from 1 vote

Mexican Bean Dip on the Char-Broil Big Easy

I made this Mexican bean dip in no time at all. You can make it in your oven too, just as easily.

Course Appetizer

Cuisine American

Keyword Big Easy, Char-Broil, dip

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 122kcal

Author Mike

Equipment

Ingredients

1 pound chorizo sausage
½ medium red onion chopped
1 clove garlic minced
1 6 ounce refried beans
¼ teaspoon ground cumin
¼ teaspoon dried oregano
3 jalapeno peppers seeded and chopped
¼ cup hot sauce
½ pound shredded cheese I used a combination of taco and Mexican cheese
Black olives sliced
Green onion sliced
Tortilla chips warmed

Instructions

Crumble the sausage into a large skillet over medium-high heat. Cook until almost done.
Add the onion and garlic and continue cooking until the meat is done.
Stir in the beans, cumin and oregano. Remove from heat.
Fire up your Big Easy (or preheat your oven to 350 F if cooking in the oven).
Divide the meat mixture between the pans.
Divide the hot jalapenos and taco sauce between the pans.
Place into the Big Easy or oven and cook for 10 minutes.
Add cheese to the tops of the dips and cook for another 10-15 minutes or until hot and bubbly.
Top with olives and green onion and serve with warm tortilla chips.

Notes

If cooking in the oven use a 9″ x 9″ baking dish instead of the aluminum pans.

Nutrition

Nutritional values are approximate.

Char-Broil The Big Easy Bunk Bed Basket

Char-Broil The Big Easy 22-Piece Turkey Fryer Accessory Kit, Chrome

Char-Broil Big Easy Rib Hooks

Louisiana Red Bean Dip

This party-time dip is a take on the classic Louisiana dish, red beans and rice. It’s almost Mexican-ish, with green chiles, chili powder and cumin. The texture of the red beans reminds you of, well, re-fried beans. Topped with spicy sausage crumbles, this Louisiana red bean dip is perfect for any get-together.

Spice It Up A Bit

I like to serve Louisiana red been dip drizzled with hot sauce. But, if you’re serving for a crowd you might want to skip that step. Or make two batches of dip. One for your friends that like a little kick and one for those that don’t.

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Also try my pimento olive dip.

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4 from 1 vote

Louisiana Red Bean Dip

This party-time dip is a take on the classic Louisiana dish, red beans and rice. It’s almost Mexican-ish, with green chiles, chili powder and cumin.

Course Appetizer

Cuisine American

Keyword beans, dip

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 102kcal

Author Based on a recipe from Holly Clegg’s Trim and Terrific Gulf Coast Favorites

Ingredients

1 cup sausage spicy, cooked
2 15 ounce dark red kidney beans rinsed, drained
1 4 ounce fire-roasted diced green chiles
¾ cup salsa
½ cup sour cream
1 teaspoon chili powder
1 ½ teaspoons ground cumin
1 ½ cups Mexican cheese blend shredded, divided
Tortilla chips warmed, for serving

Instructions

Note: I prefer to place the cooked sausage into a food processor and pulse a few times to get rid of any large clumps.
Preheat your oven to 350 F.
Spray a small casserole dish (I used two 15 ounce Ramekins) with non-stick spray.
Place remaining ingredients (but use only 1/2 cup of the cheese) into a blender or food processor and blend until smooth.
Pour blended mixture into dish. Top with the sausage and the remaining cheese.
Bake until hot and bubbly, 15-20 minutes.
Serve with warmed tortilla chips.