Celebrate Mardi Gras in style with this spicy and savory Red Bean Dip! Made with creamy Camellia red kidney beans, aromatic spices, smoky Tasso and a touch of heat, this dip is the perfect addition to any Fat Tuesday party spread. Serve with crunchy tortilla chips or crusty bread for a flavor fiesta that'll have your taste buds dancing the night away!
Ingredients
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1 onion
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2 pieces tasso
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4 cloves garlic
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4 cups stock
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1/2 block softened cream cheese
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1/2 cup sour cream
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4 strips bacon
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2 cups shredded cheddar
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Jalapeños
Directions
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Wash and sort beans. Place in pressure cooker with seasoning, onion, garlic, tasso and stock. Set to 60 minutes and cook.
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Fry bacon in a large cast iron, reserving fat. Strain cooked beans and refry in the bacon fat. Mash and stir until consistency of refried beans is achieved.
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In a separate bowl mix beans, cream cheese, sour cream and season to taste. Top with cheddar and jalapeños. Bake until bubbly and melted.
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Serve with tortillas or warm crusty bread.
