Creamy Bean Dip

Football season has started and I am always looking for fun new recipes to enjoy during the game while the men watch football. Ill be completely honest I really don’t mind watching football with my husband, dad, or brothers. I grew up playing sports and have had a love for them my entire life. I usually understand what is going on while watching or playing different sports.

With that being said I love any type of fun appetizer food. I love ordering appetizer when I am out to eat even though I am pretty sure that my husband always looks at me like “there is no possible way we can even eat half of the food we ordered” but I still do it anyways!

I love when it is football season because it always gives me a great excuse to make lots of different fun appetizers. So when I was sent a package from Stonyfield and Bob’s Red Mill I kept thinking of different types of bean soups that I could make for fall then it dawned on me to make a fun bean dip using their Orca Beans and Greek Yogurt and boy was it creamy and delicious! My 2 year old daughter ate it straight up. Wanted a bowl full of it and a spoon. Well she pretty much ate it with her hands but she could not get enough of it! Defiantly a must at your next Mexican fiesta or football party!

Creamy Bean Dip

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Ingredients

• Orca beans (prepared as it reads on back of package, yields 3 cups)
• 1 cup Stonyfield Greek Yogurt
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 heaping Tablespoons of green chilis (I used the ones from a can)
• 1 (14.5 oz) can petite diced tomatoes, drained
• 1 1/2 cups Mexican shredded cheese

Instructions

1. Preheat oven to 325 degrees F.
2. Spray a circle baking dish with cooking spray. In a blender, combined cooked orca beans, greek yogurt, salt, pepper, and green chilis. Pulse blender until all ingredients are combined. I like to still have some chunks of beans. If you like your dip more creamy blend it all the way.
3. Pour into a medium size bowl and add the diced tomatoes and 3/4 cup Mexican shredded cheese. Fold together.
4. Then pour into the circle baking dish. Top with remaining cheese.
5. Cover with foil and bake for 10 minutes. Then remove foil and bake for an additional 15 minutes. Serve with tortilla chips and enjoy!

Orca beans (prepared as it reads on back of package, yields 3 cups)
1 cup Stonyfield Greek Yogurt
1 teaspoon salt
1/2 teaspoon black pepper
2 heaping Tablespoons of green chilis (I used the ones from a can)
1 (14.5 oz) can petite diced tomatoes, drained
1 1/2 cups Mexican shredded cheese

Preheat oven to 325 degrees F. Spray a circle baking dish with cooking spray. In a blender, combined cooked orca beans, greek yogurt, salt, pepper, and green chilis. Pulse blender until all ingrediendts are combined. I like to still have some chunks of beans. If you like your dip more creamy blend it all the way. Pour into a medium size bowl and add the diced tomatoes and 3/4 cup Mexican shredded cheese. Fold together. Then pour into the circle baking dish. Top with remaining cheese. Cover with foil and bake for 10 minutes. Then remove foil and bake for an additional 15 minutes. Serve with tortilla chips and enjoy!