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.


 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



Preheat oven to 350°.


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


 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.


 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.


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

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