Try this Bean Dip recipe, or contribute your own.
- Carbohydrate 160.421370815499 g
- Cholesterol 789.648985922516 mg
- Fat 229.342384794687 g
- Fiber 42.9385138653662 g
- Protein 148.843753891944 g
- Saturated Fat 123.62893011216 g
- Serving Size 1 1 Serving (1920g)
- Sodium 8423.224707405 mg
- Sugar 117.482856950133 g
- Trans Fat 26.0522732733726 g
- Calories 3278 calories
Step-by-step
- Brown meat
- Put all ingredients in a crock pot
- cook on low couple hours till warm
- serve with chips
Thorough thermal regulation prevents cold spots and scorched dairy solids when combining high-fat cheeses with canned beans. Acidic dairy items like sour cream require gentle heat application to avoid breaking the emulsion and releasing excess whey.
Equipment Requirements and Workarounds
A three-quart slow cooker operating on the low setting provides the most consistent heat distribution over a two-hour window, maintaining a serving temperature between 140 and 160 degrees Fahrenheit. Kitchens lacking a slow cooker can utilize a heavy ceramic baking dish covered tightly with aluminum foil. Bake this configuration at 350 degrees Fahrenheit for exactly twenty minutes to achieve identical thermal penetration without burning the edges.Managing Dairy Emulsions
Cream cheese must reach room temperature before mixing to incorporate smoothly without lumps. Stir the refried beans and taco seasoning thoroughly into the softened fats before applying heat. This dispersion guarantees that the starches in the beans protect the dairy proteins from curdling during the warming process.
