Warm Red Bean Pimento Cheese 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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