I made this bean dip on July 4th, but I may make it again for Labor Day or even Memorial Day. My kids loved it and one of them even asked me to please write down the recipe so she can make it some day, so I thought I would share it with you. I wanted the background for the stars to be blue, as it should be, but in the end I couldn’t find my little star cookie cutter so it ended up looking like half Texas half U.S. flag, but I don’t think the kids noticed!
1 Small Chopped Onion
2 Cans Pinto beans with Jalapeno Peppers (Ranch Style Beans brand)
8 oz. Cream Cheese (softened)
1-2 Large Avocados, sliced
Herdez Green Salsa
Monterrey Jack Cheese, shredded
2-3 Roma Tomatoes, chopped
White Cheddar Cheese Slices (for the stars)
Bean Layer: Fry the onion in the bacon grease until it is transparent and sweet. Add the beans and cook over medium heat until they are hot and bubbly. Mash the beans and let simmer on low until they thickened. Remove from heat. Spread into pan.
Next spread softened cream cheese over beans. I separated a small portion and used blue food coloring for the star area. I’m not sure how blue bean dip would go over at a company party, but the kids thought it was great!
Then I covered the cream cheese with a layer of sliced avocado and topped the avocado with salsa, spooning it over the avocado to help keep it from turning. I topped that with shredded cheese and tomatoes. It was super yummy!