Party Bean Dip


  • 1  14 oz can of kidney beans
  • 1 tbsp blackstrap molasses
  • 2 cloves finely minced garlic
  • 2 tbsp taco seasoning mix, divided
  • 1 c Pace salsa
  • 1/2 cup light sour cream
  • 2 tbsp mayonaise
  • 2 c cheddar cheese, grated
  • 1/4 c sliced pickled jalepeno peppers
  • 200 grams yellow corn torilla chips


1.  Pile tortilla chips in a thin layer onto a large oven safe platter.

2.  Drain beans and rinse.  Place into food processer along with 1/4 c salsa, 1 tbsp taco seasoning, garlic, molasses and blend until smooth.

3.  Mix the sour cream, mayonaise and 1 tbsp taco seasoning together in a small mixing bowl and set aside.

4.  Push some of the chips out from the center of the platter leaving a small space.  Scoop the bean dip into the center of the platter, flatten it and make an indentation in the middle of the dip with the back of a spoon.

5.  Sprinkle the cheese and jalepeno slices over the chips and the bean dip and place into the oven to broil for a couple of minutes until cheese is melted and bubbly.

6.  Spoon the remaining salsa on top of the bean dip, top with the sour cream mixture and serve.

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