Cheesy Bean Dip
Delicious bean dip that's succulent and mouthwatering. Serve with corn chips, tortilla chips, crackers or veggie dippers.
Ingredients
- 1 can condensed bean with bacon soup
- 2 cups monterey jack cheese shredded, I used Monterey Jack/Colby Cheese
- 1/2 cup canned tomatoes chopped, I used 1 Roma tomato, diced
- 1 tbsp. onion finely chopped, I used 1 green onion, sliced
- 1 tbsp. finely chopped jalapeno peppers
- corn or tortilla chips as dippers
- assorted veggies for dippers
Instructions
- In one-qt. saucepan over low heat, combine soup, cheese, tomatoes, onion and peppers.
- Heat until cheese is melted stirring often.
- Serve as a dip with corn or tortilla chips or vegetable dippers.
- Makes 2 ½ cups.
Notes
NOTE: To dice jalapeno pepper, use latex gloves. Remove after adding jalapenos to the saucepan and wash hands thoroughly. Take care not to touch your face with the gloves--especially eyes, nose or mouth or a burning sensation may occur!
NOTE: This bean dip recipe really must be kept hot. You can continue microwaving it if necessary, but it hardens too much as the cheese cools.
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