*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This bean dip will turn out runny and soupy if you don't make changes to it. I've made it about four or five times now for parties and the last time I made it, it came out great. I only made a few changes, mainly just in the way it's preped. STRAIN THE SALSA AND JALAPENOS. Canned and jarred salsa and jalapenos have a lot of water in them. I found that by taking some cheesecloth and a strainer and geting the majority of water out of the salsa before putting it in really helped. I also strained the jalapenos, maybe I was supposed to be doing this all along, but the first few times I didn't and the dip was soupy. (I was using canned jalapenos) Even if you use chunky salsa it's still runny. For awhile I thought the runnyness was from the melted sour cream, but it's not. It's the salsa. So strain the salsa before adding it if you're going to use something store bought. Also this dip is really good if you get it all layered, and then put it in the fridge overnight until you need it. I usually make it the night before a party and cook it the day of the party, right before I leave the house. Just add about 15 minutes to the cook time if it's been in the refrigerator all night. Also I haven't tried it, but I'm sure this dip would be good cold too. As in not cooked at all.
I just made this dip and it came out great! I had just made a batch of refried beans without the refry (found on this website also!) and black beans. I was looking for a bean dip and decided to try this. I added some taco seasoning to the bean portion and I didn't drain the salsa and mine didn't come out runny. This will be a family favorite since I am always making pinto and black beans!
Thanks for trying my recipe! I just stopped by to read the reviews and wanted to clarify how I make this yummy dip:). I drain the jalepeneos or use peeled roasted green chilis (which we buy in the fall and keep frozen on hand) or substitute canned mild green chilis to tone it down. And I almost always prepare this the night before and keep it refrigerated until cooking. Hopefully that will help y'all make it not so runny!
Made it last night for a party. Got great reviews. Changes: made my own salsa/jalopenos (1 med diced red tomato 3/4 cup finely diced onion 1/2 cup cilantro 1 tbsp minced garlic 1/2 lime-juice salt/pepper 2 finely diced fresh jalopeno peppers-seeded mix drain juice bf putting on top.