Five beans swirled together with cream cheese, Rotel and lots of cheese, baked up until hot and bubbly. Top with tomatoes and green onions before serving this Hot Taco Five Bean Dip with tortilla chips.
It’s Cinco de Mayo! What better way to celebrate than with this brand new Mexican Hot Taco Five Bean Dip?! I can’t think of a better way.
The thing about this cheesy bean dip though? It’s incredibly unique, in the fact that what you are seeing looks like a basic can of refried beans, but what your are getting is actually a five bean mix that gives this bean dip an over the top flavor that will keep you coming back for more and more!
This post is sponsored by Paisley Farm, but my opinions and my love of their products is all my own.
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Paisley Farm Five Bean Salad
Jars of Paisley Farm Five Bean Salad are a staple in our pantry. Whether we pull it out, just open the jar and use it as a side dish, or we incorporate it into recipes like this Five Bean Ground Beef & Noodle Skillet or this Five Bean Chicken Chili or in salads like our favorite Italian Bean Salad or as a salad topper on this Loaded Spinach Salad with Creamy Roasted Garlic Dressing it’s been a lifesaver when I ask those age-old words “what am I going to make for dinner?”
Right now, while many of us are all doing more cooking in our homes than ever before, using pantry staples is key. A well-stocked pantry is always a good idea, but in this day and age of going to the store only when it’s a necessity, it’s crucial.
Paisley Farm Bean Salad Taco Dip Challenge
During this month of May 2020, Paisley Farm Foods is challenging others to put a new spin on their most popular recipe, their Bean Salad Taco Dip. All you have to do is make your own version using similar ingredients to theirs, and post it online.
Of course, you need to use the one main ingredient, Paisley Farm Five Bean Salad, and they ask that you stay somewhat close to the recipe ingredients in their five bean dip. You can swap out some ingredients for others, to make it your own.
When you make it, post your recipe on Instagram or Facebook and tag them. On Instagram @Paisley_Farm and on Facebook at facebook.com/paisleyfarmfoods. Use the hashtags #PaisleyFarm and #PaisleyFarmFresh
Hot Taco Five Bean Dip
This is my entry into the challenge! I couldn’t wait to get started because, well, bean dip is sorta my thing. We eat refried beans a lot, and cheesy warm bean dips are ever-present at our get-togethers.
I turned that pantry staple, Paisley Farm Five Bean Salad into the consistency of refried beans, using my mini food chopper, mixed in some cream cheese and taco seasoning and it tasted fantastic!
But I wasn’t done there, friends. We like things spicy around here, so I folded in a can of Rotel tomatoes. If you are not familiar, it’s canned diced tomatoes with green chiles. They make a couple of different versions, so you can achieve the spice you want. We went with their original, which offers a medium level of heat.
We baked it up with two kinds of cheese and topped it with tomatoes and green onion. It would be super good with some avocado or black loves, too! Or even adding some fresh jalapeño to the top to really get things spicy!
Other An Affair from the Heart Mexican Bean Recipe Favorites:
- How to make Restaurant Refried Beans from a Can
- Chicken & Doritos Casserole
- Restaurant Style Refried Bean Dip
- Chili Cheese Bean Dip
- Copy Cat Taco Bell Mexican Pizza
- Not Your Average Mexican Layered Bean Dip
- Hot Beef & Bean Dip
- Texas Trash Dip
Any of these recipes would be perfect using this method of substituting Paisley Farm Five Bean Salad for refried beans!
When I set out to make my version of the five bean dip, I had one of my most favorite dips in mind. My Texas Trash Dip! I took the idea of the warm cheesiness of it and incorporated it into this new dip sensation!
Ingredients in Hot Taco Five Bean Dip
For this dip recipe, you will need cream cheese, a taco seasoning packet, a can of Rotel tomatoes, both Monterey Jack and cheddar cheese, and a jar of Paisley Farm Five Bean Salad.
Paisley Farm Five Bean Taco Dip calls for Bean Salad, taco seasoning, sour cream, shredded Mexican cheese, avocado, and hot sauce.
For the creaminess, I swapped cream cheese for the sour cream and avocado mixture, and for the heat, I swapped the hot sauce for the Rotel Tomatoes.
My dip is served hot where theirs is served cold, layer dip style. Both of our dips are topped with tomatoes and green onion.
Let’s Make this Five Bean Dip
Drain and rinse your jar of Paisley Farm Five Bean Salad.
Place the bean salad into your food processor. I love my small 3.5 cup food chopper for jobs like this. Puree the bean salad.
Next, you’ll add the cream cheese and the taco seasoning packet and puree once more to incorporate the 3 ingredients.
Transfer to a mixing bowl, and using your mixer, mix in the drained Rotel tomatoes. Fold in half of the two kinds of cheese.
Spread into an 8×8 baking dish, and top with remaining shredded cheese. Bake until warm and bubbly.
Serve hot with tortilla chips for dipping, topped with tomatoes and green onions.
LOVE IT? PIN IT!!
Don’t forget where you found this recipe for the most perfect bean dip. Simply pin it to your favorite Pinterest recipe board before you go!
More About Paisley Farm Five Bean Salad
Paisley Farm Five Bean Salad is low calorie, healthy, dairy-free, gluten-free, and has plant-based protein, too, containing one of the top plant-based protein sources, chickpeas (garbanzo beans.) The salad contains a blend of green, kidney, garbanzo, pinto, and wax beans accented with freshly diced onions and red peppers.
Find where you can pick up delicious Paisley Farm Five Bean Salad, or any of their other fabulous products by visiting their website. Follow Paisley Farm on their social media for great recipes all year long: FaceBook, Instagram, Twitter, and Pinterest.
Time to get to the recipe for this Cinco de Mayo treat: Hot Taco Five Bean Dip!
- 1 (24 ounce) jar Paisley Farm Five Bean Salad, drained and rinsed well
- 1 (8 ounce) package cream cheese, softened
- 1 taco seasoning packet
- 1 can Rotel tomatoes, drained
- 8 ounces Monterey Jack cheese, shredded, divided
- 8 ounces Cheddar cheese, shredded, divided
- Tortilla chips, chopped tomato and green onion for serving
- Preheat oven to 350 degrees. Spray an 8x8 baking dish with non-stick cooking spray. Set aside.
- In your food processer, puree drained and rinsed bean salad. Add in cream cheese and taco seasoning packet, puree once more to combine.
- Transfer to a mixing bowl, and with your mixer, blend in the Rotel tomatoes.
- Fold in HALF of each cheese.
- Spread into prepared pan.
- Top with remaining cheese.
- Bake for 25-30 minutes, or until cheese is slightly brown on top and the dip is bubbly around the edges.
- Top with chopped tomatoes and green onion.
- Serve hot with tortilla chips.
Other great toppings: avocado, black olives, green pepper, jalapeños.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amount Per Serving: Calories: 298Total Fat: 19gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 46mgSodium: 783mgCarbohydrates: 18gFiber: 2gSugar: 10gProtein: 13g
Nutrition isn't guaranteed accurate.