Want to give your next Game Day get-together a bit of southwestern style and taste? Then you NEED to try this dip! It takes all of our favorite enchilada flavors and turns them into tempting, addictive layers, and then combines them all with an unexpected ingredient: dinner rolls. The final result will blow all of your other appetizers out of the water, and since the recipe calls for seasoning, beans, and sauces from our partner Old El Paso, it’s totally easy for you to make. Just watch.
PULL-APART BEAN DIP
Prep Time: 10 minutes
Total Time: 30 minutes
– ½ can Old El Paso Refried Beans
– 4 teaspoons Old El Paso Taco Seasoning
– 1 – 4-ounce can Old El Paso Green Chiles (Hot)
– 3 ounces Old El Paso Green Enchilada Sauce
– ½ cup Mexican 4-Cheese Blend
– ½ cup queso fresco, crumbled and divided
– 6 bake-and-serve dinner rolls, thawed
– 3 green onions, chopped
– Kosher salt
– ¼ teaspoon oregano
- Preheat oven to 375 degrees Fahrenheit. Grease a 10-inch oven-safe skillet.
- With kitchen scissors, cut the 6 thawed dinner rolls into quarters. Pinch the cut sides together to form a ball. Place each ball along the inside edge of the greased, oven-safe skillet. Cover with a towel and allow to rise, doubling in size, in a warm place.
- In a small bowl, mix half of the can of refried beans with the Old El Paso taco seasoning mix. Spread this mixture in the center of the skillet, working up to the dough balls.
- Cover the refried bean mix with the green chiles.
- Top with the Mexican cheese blend, enchilada sauce and ¼ cup of the queso fresco. Sprinkle with the chopped green onion, and top with the remaining ¼ cup of queso fresco.
- Brush the tops of the dough balls with olive oil, and season with kosher salt and oregano.
- Bake for 20 minutes, or until the bread has browned and the cheese has melted.
- Allow to cool for 4 to 5 minutes. To serve, top with additional green onion and tomatoes.
This dish looks SO good. We never would have thought to combine dinner rolls with our favorite Tex-Mex ingredients, but the result is incredible. What do you think of it? Have you ever tried or made something similar?
Sponsored post with our partner, Old El Paso