This post is sponsored by NK Hurst Company, Inc. All comments and opinions are my own.
Ok, I will admit that I have grabbed those cheapie cans of bean dip before. Yeah, they are easy to open and toss out with some chips for a snack in a pinch. BUT…if you have ever had a batch of homemade bean dip you know that it can just can’t compare! I am talking night/day…not even in the same ballpark kind of taste.
I have used Hurst Beans for many, many years and trust them completely. Hurst Beans are the highest quality and best tasting packaged dry beans on the market. I typically use their Pinto Beans for my bean dip but decided to change up my recipe a bit. I used their new BBQ Cowboys Beans and added some meat to my bean dip recipe for an amazing dip that was a HUGE hit with my friends and family!
I served up my new recipe at one of my recent game day get togethers and thought you guys might like the recipe since the big game is coming up. While it’s not as fast as opening a can of dip, the taste is well worth the effort…PROMISE!
Besides amazing taste, there is another nice perk to making your own dip…you are in control of the quantity. One bag of Hurst Beans can be used for a couple of recipes OR you can use it to make enough dip for a small army. I generally serve up a variety of snacks at my parties so I use half the batch for my Cowboy Chili and the other half for my Cowboy Bean Dip.
Plus, with a little planning, you’ll find the effort is really minimal. To save time, I typically make my recipe over a couple of days. I cook the beans the day before and then make the dip on game day. Pick up some ingredients and try out my dip, I bet it will be the hit of your party!
- 1 bag Hurst BBQ Cowboy Beans (with seasoning packet) – cleaned and rinsed
- 1/4 cup chopped pickled jalapeños
- 4 cups chicken broth
- 2 cups water
- 1/2 lb lean ground beef
- 1 small onion, chopped
- 1 cup salsa
- 1 packet taco seasoning
- 4 oz cream cheese, softened
- 1 cup cheddar, shredded + additional 1/4 cup for topping
- Place the washed beans in a slow cooker with the pickled jalapeños, water and chicken broth.
- Cook on low for 8 hours.
- Remove 2 cups of cooked beans (drained) and reserve the reminder for another meal/recipe.
- Preheat oven to 350º F.
- Brown the ground beef in a skillet with the onion, crumbling as you stir. Drain off any fat.
- Mash the cooked beans until smooth (you can also use a food processor or immersion blender)
- Mix in the browned beef, salsa, taco seasoning, cream cheese and 1 cup shredded cheddar cheese.
- Transfer to an oven-safe skillet or dish and top with the remaining cheese.
- Bake for 15 – 20 minutes until cheese is bubbly.
- Serve with tortilla chips.
Visit the dry bean aisle and look for a couple of new varieties of Hurst Beans when you shop. New Italian Bean Soup and BBQ Cowboy Beans are the latest addition to the Hurst Bean lineup. Grab a bag (or three) for all your favorite meals/recipes.
AND don’t forget that I have a fantastic giveaway going on right now. Four readers are going to win some great prizes including lots of free beans! Be sure to visit the giveaway post and take a minute to enter and you might be one of my winners.
Find all your favorite Hurst beans (including the new Italian Bean Soup and BBQ Cowboy Beans) in the dry bean section at your local Publix. You can also order all your favorite Hurst beans online at www.hurstbeans.com/store.
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