Best Spring Hill Ranchs Refried Bean Dip Recipes

REFRIED BEAN AND CHEESE DIP

Steps:

• Combine refried beans, undrained beans, undrained tomatoes, Velveeta and onions in medium saucepan. Heat over medium-low heat until Velveeta melts, stirring frequently.
• Serve with tortilla chips, if desired.

CHEESY RANCH BEAN DIP RECIPE

Steps:

• Preheat oven to 350F.
• Mix beans, sour cream, ranch mix, and half (4 oz) of the cheddar cheese together until it is combined then place it in a medium baking dish and cover with the remaining cheese.
• Bake for 20 minutes, then remove from oven and serve warm with chips or as a side dish.

EASY REFRIED BEAN DIP

Steps:

• Make the Instant Pot refried beans or Homemade Refried Beans, making sure they are warm before serving. If using canned beans, warm them on the stovetop in a saucepan and stir until creamy, adding a little water or broth if they are too thick. (If you make the refried beans in advance, reheat them on the stovetop.)
• Stir in the green chilis, lime juice, ground cumin, smoked paprika, and hot sauce. Taste and add additional kosher salt if necessary. (If you're using canned refried beans, you may want to add additional cumin or lime
• For the salsa fresca topping, dice the tomato. Finely chop the red onion. Chop the cilantro. In a small bowl, mix the tomato, red onion and cilantro with the lime juice, cumin, and kosher salt. If using, thinly slice the jalapeno pepper into rounds.
• To serve, place the dip into a shallow dish. Top with the salsa topping and thinly sliced jalapeno pepper. Serve with tortilla chips.

MINI FRIED SHRIMP SPRING ROLLS

Steps:

• Heat sesame oil in a large skillet over medium-high heat. Add shredded cabbage and carrot mixture and cook for 2 minutes. Add mushrooms, shrimp, green onions, and soy sauce; cook for 4 minutes. Remove from heat and stir in hoisin sauce. Let cool for 5 minutes. Fold in bean sprouts.
• Put 1 spring roll wrapper on a work surface with a point facing you, like a diamond. Put about 1 teaspoon of the shrimp mixture in the center of the wrapper. Fold the bottom of the wrapper over the filling. Roll up tightly to keep the spring roll firm. Fold the sides of the wrapper over the filling. Brush the top edge of the wrapper with water. Roll up tightly to the edge; seal. Put finished rolls, seam-side down, on a plate or baking sheet until ready to fry. Repeat with the remaining wrappers and filling.
• Fill a large heavy-bottomed pot with 2 inches of peanut oil and heat to 350 degrees F (175 degrees C).
• Fry 1/2 of the spring rolls until lightly golden, about 3 minutes. Remove with a slotted spoon to a paper towel-lined plate to absorb excess oil. Repeat with remaining spring rolls.

ORIGINAL RANCH SPINACH DIP

Steps:

• Stir together dips mix, sour cream, spinach and water chestnuts. Chill 30 minutes or until just before serving.
• Cut top off the bread and remove center (using firm bread pieces as dippers). Fill bread bowl with dip. Serve with cubed bread and vegetables.