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Halladay's Harvest BarnHarvest BarnRecipesParty Ready Dips

Zesty Fiesta Cups

1 cup sour cream

1/4 cup mayo

1 Tbsp. Halladay's Zesty Fiesta or Garlic Chipotle Seasoning

1 cup shredded cheddar cheese, divided

1 cup black beans, rinsed and drained

Tostitos Scoops

Preheat oven to 350°F. Combine sour cream, mayo, and seasoning of choice. Fold in beans and ¾ cups of the shredded cheddar cheese. Put a heaping teaspoon of the dip mixture into a Tostitos Scoop chip; continue filling scoop chips until dip mixture is used up. Sprinkle the remaining cheese on top of each chip. Place on a cookie sheet and bake for about 10 to 12 minutes, or until hot and bubbly. Serve warm or at room temperature.

SIMILAR RECIPES
Chipotle Dip with Corn & Black Beans

Chipotle Dip with Corn & Black Beans

1 cup sour cream

1 cup mayo

1/2 cup corn

1/2 cup black beans

2 Tbsp. Halladay's Garlic Chipotle Seasoning

Combine all ingredients; let chill. Serve with corn chips.

Zesty Fiesta Stuffed Spaghetti Squash

1 (4 lb) spaghetti squash

2 Tbsp olive oil

1 red bell pepper, diced.

1 med yellow onion, diced.

½ lb ground beef (or ground turkey)

1 (14 oz) can black beans, drained and rinsed

1 (14 oz) can diced tomatoes

1 cup frozen corn kernels

2 Tbsp Halladay’s Harvest Barn Zesty Fiesta Dip & Seasoning Blend

¼ cup minced cilantro, optional

Salt and pepper to taste

1 cup shredded jack cheese

Basic Spaghetti Squash Cooking Directions:

Preheat oven to 350°F and line a cookie sheet with parchment paper or a silicone mat. Place the whole spaghetti squash in the microwave for 5 minutes. This softens the squash slightly, cuts down on the cooking time and makes it easier to cut.
Cut the squash in half lengthwise and scoop out seeds. Drizzle with olive oil and salt and pepper. Roast for about an hour or until the flesh scoops out easily.

Add olive oil to a skillet and heat until hot, add onions and bell peppers and sauté until soft. Add the ground beef or turkey and cook until done. Drain any excess fat. Add the black beans, tomatoes, corn and Zesty Fiesta seasoning; cook until heated through.

Scoop out the spaghetti squash flesh from the shell. Mix with the meat and vegetable mixture. Add salt and pepper to taste. Stuff the empty shells with the filling and top with cheese. Place in a hot oven for 15 to 20 minutes to heat through and melt the cheese.

Mexican Black Bean Cheeseball

1 (15 oz.) can black beans, drained and rinsed

2 cups cheddar cheese, shredded

1 (8 oz.) bar cream cheese, softened

3 Tbsp. Halladay's Chipotle Lime Shrimp Backyard BBQ Rub

3/4 cup cilantro, chopped

Combine all ingredients except cilantro. Let chill 2 hours. Roll in cilantro.

Chipotle Chorizo Bean Dip

8 oz. uncooked chorizo sausage, crumbled

1 onion, diced

1 (14.5 oz.) can diced tomatoes

1 (15 oz.) can black beans, drained and rinsed

1 Tbsp. Halladay's Garlic Chipotle Seasoning

1 (15 oz.) can pinto beans, drained and mashed

Monterey-Jack cheese, shredded

Preheat oven to 350˚F. Saute sausage and onions until cooked through. Add tomatoes, black beans and seasoning; set aside. Layer mashed beans in the bottom of an 8-inch cast iron skillet or casserole dish. Add a layer of tomato and bean mixture. Top with cheese. Bake until hot and bubbly, about 25 to 30 minutes.
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