Delicious and easy bean dip recipe made with pork and beans. Great for parties and any type of gathering. It’s nice and spicy with a smokey flavor. Pair it with some Chile Cheese FritosĀ® and it makes a great splash at the buffet table.
This bean dip recipe is not my own. I got it years ago out of a Better Homes and Gardens Cook Book. But, it is such a unique and different tasting appetizer, that I thought everyone should have the recipe. I can’t take this dish anywhere without getting compliments galore. No one every realizes that it is made with pork and beans.
Whenever my husband and I used to go to any kind of outing, I would always be asked to bring this dip.
When you think of bean dip, you usually think of a pinto bean dip with a Mexican flare. But this dip is made with pork and beans and has more of a southwestern flavor. It is very tangy and kind of grabs your taste buds. You’ll see.
There have been a couple of times when I have made this dip and served it as a light dinner with corn chips. I have included as a side, a green salad with avocado, black olives, mushrooms, chopped green onions and chopped hard boiled eggs topped with a Caesar dressing.
This dip is best served warm. When serving it, I usually keep it in a oven proof bowl and keep a lit candle underneath it to keep it warm. You can also use a small fondue pot if you have one.
Table of Contents
Bean Dip Recipe
Ingredients
- 1 large can (28oz) pork and beans
- 1/2 shredded sharp cheddar cheese
- 1 tsp garlic salt
- 1 tsp chili powder
- dash of cayenne pepper or bottled pepper sauce
- 2 tsps cider vinegar
- 2 tsps Worchestershire sauce
- 1/2 tsp liquid smoke
Instructions
- Combine all the ingredients and heat through until hot. Use a potato masher and mash the beans a little and stir well. This will make a thicker bean dip.
- You can also top this dip with some crumbled bacon to add even more flavor.
- Serve with corn chips.
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