The was published in The Northwest Herald yesterday and the photo had me salivating. According to the article: the dip combines the best of barbecue-style baked beans with a creamy sauce laced with maple syrup, brown sugar, cream cheese and – just for good measure – cheddar cheese.
It’s best served with tortilla chips for dipping, or spooned over them nacho-style. Since Super Bowl is nearly here, this just might be the dish you want to cook for the big party day. And if you do, please let me know how you like it!
Barbecue Baked Bean Dip
1½ cups ketchup
½ cup molasses
1/3 cup maple syrup
1/3 cup packed brown sugar
3 strips bacon, finely chopped
4 slices deli ham, finely diced
1 small yellow onion, diced
1 cup water
3 (15 ounce) cans cannellini beans, drained
8 ounce package cream cheese, softened
8 ounces shredded cheddar cheese
1 pound bag corn tortilla chips
In medium saucepan over medium heat, combine ketchup, molasses, maple syrup, brown sugar, bacon, ham, onion, mustard and water.
Bring to a simmer, then reduce heat to low and cook, stirring often, until very thick, about 2 hours.
Add beans and simmer another 10 minutes.
Heat oven to 325 degrees.
Spread the cream cheese in an even layer across the bottom of a deep 8”x8” baking or casserole dish.
Spoon beans and sauce over cream cheese.
Top with cheddar cheese.
Bake for 10 minutes, or until the cheese is melted and heated through.
Serve with tortilla chips.
Yum! Yum! Yum!