Wednesday, August 29, 2018

Fire Roasted Corn and Refried Bean Dip -Little Dipper Crock Pot, Oven or Grill ~and~ Team Bling!

For my next Little Dipper Crock Pot dip, I had some leftover refried beans to play with for the last football game... A quick walk down the frozen food isle gave me this simple idea for Fire Roasted Corn and Refried Bean Dip. This is another small batch recipe that can easily be increased for a larger crowd. It's a nice, scoopable dip and the little bites of blackened corn are especially tasty! It's great as is, or you may want to place a bowl of pickled jalapenos and a bottle or two of hot sauce next to the dip... You know, if your crowd is into that sort of thing:@)

Well, here's my DIY version of that:@) 
I found a static cling at a discount store for 99¢, trimmed it and super glued it in place. 
Wa-La, I'm ready to cheer for the Super Bowl Champion Philadelphia Eagles! (Between mouthfuls of dip of course...)
Oh, and if the good folks at Crock Pot see this post and want to send me a ~real~ Eagles one... 
Well, I'd be mighty pleased to give it a review here on Pig In Mud:@)

I used the measurements below, but we could easily fit 1 1/2 times this recipe in the Little Dipper Crock Pot. 
If you're using a 15oz can of refried beans consider it 2 C and keep the ratio to that measurement.

This is the fire roasted corn with peppers I found:
 Leftovers? Heat in the microwave and wrap in a tortilla for lunch.
Maybe adding a little sour cream and lettuce would be nice too:@)

Fire Roasted Corn and Refried Bean Dip
Ratio = for every:
1 C fire roasted frozen corn with peppers, at least partially thawed
1 C refried beans
1/2 tsp taco seasoning-or add more to taste
2 Tblsp salsa-your favorite brand
2 Tblsp shredded cheddar cheese
  • Mix everything, add to crock pot, cover, heat for 1 hour and 30 minutes, stirring every 30 minutes.
  • Oven: Add to baking dish, cover and bake at 350 degrees for 20 minutes, uncover and bake 10 minutes more or until hot and cheese has melted.
  • Grill: Add to disposable foil pan, cover and heat over medium heat for about 15-20 minutes. Uncover and cook for 10 minutes more or until hot and cheese has melted.
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