Warm Red Bean Pimento Cheese Dip

James Beard Award winning Chef Frank Brigsten demonstrates how to use Creole cream style red beans to create a fantastic party dip.

Ingredients

 1 27-oz. can Blue Runner® Creole cream style red beans
 4 Tablespoons chunky salsa
 1 teaspoon lime juice
 ½ teaspoon salt
 1 cup mayonnaise
 1 teaspoon salt
 1 teaspoon granulated garlic
 ½ teaspoon granulated onion
 1 pinch cayenne pepper
 1 4-oz jar diced pimentos, drained
 ½ cup thinly sliced green onions
 1 8-oz package grated Cheddar cheese
 1 8-oz. package grated Pepper Jack cheese

Directions

1

Preheat oven to 350°.

2

In a mixing bowl, add the Blue Runner® cream style red beans, salsa, lime juice, and ½ teaspoon of salt. Stir until well blended.

3

 In a separate mixing bowl, add the mayonnaise, 1 teaspoon of salt, granulated garlic, granulated onion, cayenne, diced pimentos, and green onions. Mix until well blended. Add the grated Cheddar and Pepper Jack cheeses. Stir until well blended.

4

 Line the bottom of a shallow baking dish with the red bean mixture.  Spoon the pimento cheese mixture over the red beans, covering the entire surface.

5

Bake at 350°, uncovered, for 20 minutes. Remove from oven and serve with corn tortilla chips, pita chips, or crackers.

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