Some VERY good friends of ours came over for the Super Bowl earlier this year and brought some yummy apps. I haven’t shared them with you all yet because I’d love her to make them again
so I can eat them again take pictures. These Mini Bean Dip Cups are inspired by Pam’s taco cups.
My mother-in-law came over this past weekend and we had these. They were so yummy. This bean dip is her bean dip actually. My husband made it for me a few years back and I love it. It is so tasty! I wanted to have it the other day but didn’t have a lot of tortilla chips so the mini cup made perfect sense! The bean dip is so simple to make and crazy good that you’ll make it all the time!!! I use my Easy Blender Salsa in this recipe and I think it gives it more flavor than using a jar of salsa.
- 1 T olive oil
- 1-16 oz can of refried beans
- 1/2 c Easy Blender Salsa
- 1/2 c chopped onion
- 1 c shredded Mexican blend cheese
- 1 package Wontons found near the egg roll wrappers
- sour cream or plain non fat Greek yogurt
- 1 to mato chopped
- 1 avocado chopped
- 1/2 c Shredded Mexican blend of cheese
- 1/4 c salsa
- preheat oven to 350 degrees
- add olive oil to a medium sauce pan on medium heat
- add onions to pan and cook for 2-3 minutes
- add can of beans and stir
- stir in the salsa and cheese until cheese is melted
- remove from heat
- Grease a muffin tin
- place 1 wonton into each muffin cup
- fill each cup with 1 Tablespoon of bean dip
- bake in oven for 5 min
- remove and sprinkle cheese on top of beans in each cup
- place back in the oven and cook an additional 5 minutes or until cheese is melted and wontons are golden brown
- remove from oven
- place cups on serving dish and top with sour cream or Greek yogurt, tomato, avocado and salsa
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