Southwestern Bean Dip
Serves: 12 servings
  • 12 4-oz. canning jars
  • 2 cans mild chili beans with sauce, mashed, heated and cooled down
  • 1 8 oz. container of sour cream
  • 1 tbsp lime juice
  • 8 oz. shredded mild cheese
  • Toppings such as chopped chives or green onions, chopped olives, diced tomatoes
  1. Heat both cans of beans in a saucepan over low heat. While heating, blend together. We are not boiling the beans, just let them heat up about 10 minutes or so as they will be easier to blend. I used a hand held immersion blender but they can be mashed with a potato masher or a regular mixer. Remove from heat and let cool to room temp. Stir the lime juice into the sour cream and set aside.
  2. Starting with the beans, add a spoonful or two into each jar, then layer a spoonful or so of the sour cream mixture. Top with shredded cheese and any other topping you would enjoy. Cap with the lids for transporting or refrigerating.
  3. Serve with your choice of chips.
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