Saturday, May 4, 2013

Hot 7 Layer Bean Dip, My WAY!


Count down to Cinco De Mayo!


It's less than 24 hours until Cinco De Mayo, and I can't wait to eat! I have been cooking my favorite Mexican foods all week, and today I decided I needed a bean dip. I created my 7 layer bean dip filled with great Mexican cheeses, andouille sausage, and yes people, bacon!




This dish is quick and simple, fry some diced bacon, then add some fresh andouille sausage to the bacon grease and cook until crispy, remove from pan and add beans to pureed pinto beans to bacon/sausage grease. Yes, people it's a holiday so add the beans to the grease please. 


See, look how good this looks.


Start laying the dish, don't forget the pickled jalapenos.



Look at this, look at this...can I get a YUM!


I fried up some fresh tortilla chips, and I am ready to EAT!
 

 Hot 7 Layer Bean Dip, My WAY!

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4-6

Ingredients:

1 29 oz can of whole pinto beans, drained, rinsed
1/2 small onion, chopped
1/2 small bell pepper, chopped
1 teaspoon black pepper
1 teaspoon creole seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
1 chipotle pepper
11X9 casserole dish
cooking spray to coat dish

For the 2nd Layer
8 oz grated sharp cheddar cheese

For the 3rd Layer
1 jar of pickled, sliced jalapenos

For the 4th Layer
8 oz grated jack cheese

For the 5th-6th Layer
1/2 lb fresh andouille sausage, casing removed
1/2 pack of thick cut bacon, diced
cooking oil

For the 7th Layer
4 oz. enchilado cheese, grated

Directions: 

Preheat oven to 375 degrees.

To prepare the first layer, place everything in a blender, blend well and set aside.

To prepare ingredients for 5th and 6th layer.  In a skillet over medium heat add about 1 tablespoon of cooking oil, add bacon and fry until crisp.

Remove bacon from pan and drain.

Add andouille sausage to bacon grease chop up and cook until brown and crispy about 15 minutes, remove and set aside.

Add beans to bacon/sausage grease and cook about 5 minutes.

Assembly dip in the above order. Bake at 375 degrees for 15 minutes and broil for 3-4 minutes. Enjoy

Garnish with green onions, sour cream and guacamole before serving. Serve with Tortilla Chips.


24 comments:

  1. Is there any substitute for the Enchilado Cheese ?

    ReplyDelete
    Replies
    1. Hello, yes, I would use mozzarella cheese, you can also grate the mozzarella cheese and toss it in a couple of tablespoons of enchilada sauce. I hope this helps.
      Lisa

      Delete
  2. pammyjo is such a cute name

    ReplyDelete
  3. Wow that looks delicious!!!

    ReplyDelete
  4. Hi! I'd like to make this for a party i'm hosting at a hotel and it wouldn't be eaten for 3 hrs after I've prepared it. Would it be best to pop it in the oven with a travel dish and wrap it in towels to keep it warm or would it be no good sitting so long? I also have the option of assembling the dip the night before putting it in the fridge and microwaving it when we're ready to eat it. What to do?! Help!!!

    ReplyDelete
    Replies
    1. Hi Sherelle,
      My suggestion would be to rent a chafing dish that will maintain the temperature of the dip. My concern for allowing it to sit out so long is all the meats and spices. I would assemble the dish the night before, bake it the morning of and try to either rent or buy a chafing dish with the warmer. Or another idea...make this in a crock pot and then you can use the slow cooker as the warmer...hope this helps...Lisa

      Delete
  5. so do the green onions go on top and sour cream a guacamole serve on side?
    \

    ReplyDelete
    Replies
    1. yes and no...I garnish with green onions after the dip is cooked, then I put sour cream and guac on top...it's up to you how you present it...sometimes....I will put the guac on top of the hot dip...just to warm it..then top with sour cream and green onions...

      Delete
  6. I'm sure this is one of everyone's favorite recipes of all time but it's definitely mine!!! Totally gorgeous, cheesy, and delicious Lisa! Thanks for the Vitamix giveaway!!!

    ReplyDelete
  7. Hi. I may just have not had enough sleep, but I'm confused about the first layer. Put which everything in the blender? I'm sort of interpreting the instructions as puree beans (black beans okay?), onion, bell pepper & spices, set aside, then refry them in the bacon grease and use them as the first layer?

    ReplyDelete
    Replies
    1. Hi Karina, everything on the ingredient list is the first layer...yes...what ever beans you like...I use black beans, sometimes I use red beans, even made this with garbanzo beans and it was good...yes...first fry the bacon, then use that to fry the andouille sausage, remove, then add beans and onion to bacon grease...you don't have to..but the bacon grease gives it more flavor...hope this helps...Enjoy!

      Delete
  8. Is it possible to get nutritional information on this?

    ReplyDelete
    Replies
    1. Hello Cat, I have no nutritional information for this dish. I will tell you that this dish is highly fattening. It's not diet food at all. Suggestion, my beans are fat free the way I do them. If you reduce the cheese to low fat, then you can cut out a lot of fat. Omit the bacon, replace the sausage with chicken andouille or any chicken sausage, then and only then will this dish be light. Oh and eat it with Guiltless Gourmet Fat Free Tortilla Chips. I hope this helps.

      Delete
    2. I figured it was fattening but it does look very yummy. Another thing is I could also use turkey bacon. I would have to omit the jalapenos because I am allergic to peppers. Thanks for the tips.

      Delete
    3. Yes, but I believe turkey bacon has more sodium than pork bacon which is just as bad. Unless you can find a low sodium variety. Hope you enjoy it!

      Delete

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I must confess I love great food. I decided to create The Creole Contessa blog after cooking and eating a great meal with my family Big Goo the hubby of almost twenty years and my lil’ Contessa Summer aka “Baby Girl." I told Big Goo and Baby Girl, it is just not fair to not share these great recipes with the world; and the Creole Contessa blog was born.

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