Hot Bean Dip, Guacamole and Corn Chips

The heat wave has given way to cool (63 degrees!) and rainy weather so this hot comfort meal will be really nice after spending the afternoon outside working at the farmers’ market. This is a great “make ahead” meal since it stores well and can bake while getting the rest of dinner prepped.

Hot Bean Dip
1 1/2 cup small red beans; rinsed, soaked, drained, cooked till soft, drained and rinsed about 6 cups cooked
4 cups/8 oz shredded cheddar cheese
1 cup salsa (I like Trader Joe’s Chipotle)
1 cup mayonnaise (my homemade recipe)

DSC_0123 DSC_0124 DSC_0126 DSC_0127Preheat oven to 375ºF. Coarsely mash beans (I use a pastry knife but you can use a fork or hand mixer). Add cheese, salsa and mayonnaise. Mix well.
DSC_0168Pour into a casserole dish or glass baking pan and bake until hot and bubbly, 20 minutes for a shallow layer and 30 for a thicker layer. Serve with corn chips (we like XOCHiTL, they are light tasty and gluten free) salad, and guacamole. I sometimes prepare brown rice to have on the side too.

2 avocadoes; cubed
juice of 1 lime
1/4 teaspoon sea salt
pinch fresh ground black pepper
dash ground cumin
4 Tablespoons fresh cilantro; chopped
DSC_01172 small tomatoes; minced
1/4-1/2 red bell pepper; minced
2 Tablespoon minced onion or scallion
1 clove garlic; crushed
(1 jalepeno; minced or dash cayenne pepper)

DSC_0118 DSC_0120 DSC_0121 DSC_0122To cube an avocado; cut the avocado in half lengthwise, remove the pit, cut the interior lengthwise and across in the skin and scoop out with a spoon. Combine all ingredients (jalepeno/cayenne optional).


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