Bean Dip Tostadas
These bean dip tostadas are perfect for the big game! Big thanks to Mirum for sponsoring this post. All opinions are my own.
Okay, so true story – I’m a dip hog. Like, I will position myself near the dip at all parties and I will eat the entire bowl. Or bowls, if it’s a good party with more than one type of dip.
I do not want to share my dip. I do not want to put dainty, lady-like amounts of dip on my chip. I just want a shovel, a bowl of dip, and some privacy.
Now that you know that about me, let me tell you how I make that kind of life socially acceptable. TOSTADAS, my friends.
They’re basically a big ol’ chip that you can cover with as much dip as you like and then eat it with your hands. Or a fork. Whatever.
I teamed up with Ro*Tel and Rosarita this football season to bring you these bean dip tostadas that are perfecting for pleasing the crowd at your next big football game.
I love a good bean dip, so I started with Roasarita Traditional Refried Beans, found at Wal-Mart, and mixed them with a bit of cream cheese to get them extra creamy and cheesy. I then stirred in a can of Ro*Tel Original Diced Tomatoes and Green Chiles for a bit of kick.
The bean dip cooks while you’re making your tostada shells and everything is ready in about 15 minutes. Yep. 15 minutes. That’s a game day win, y’all.
Rosarita and Ro*Tel are going head to head this season – be sure to hop over and vote for you favorite recipe for a chance to win a Game Day Prize Pack that includes a flat screen TV, slowcooker, and a couple of gift cards! You don’t want to miss out on the prize pack, so you better hurry over and vote HERE!
Bean Dip Tostadas
Tostadas are the perfect way to enjoy your bean dip! Crunchy and easy to eat, these are such a fun lunch.
- 12 soft corn tortillas
- 6 teaspoons olive oil
- 16 ounce can Rosarita Traditional Refried Beans
- 10 ounce can Ro*Tel Original Diced Tomatoes and Green Chiles
- 4 ounces cream cheese softened
- 1/2 cup grated cheddar cheese
- Mexican hot sauce for serving
- cilantro for serving
Preheat oven to 400 degrees.
Place corn tortillas on a large baking sheet and brush each side with olive oil. Bake for 3 minutes per side to crisp.
While tortillas are baking, stir together the beans, Ro*Tel, and cream cheese until well combined. Place in the microwave for 2 minutes to warm.
Spoon the bean dip onto the crisp tostada shells and top with the cheddar cheese. Return to the oven for 2 minutes to melt the cheese.
Remove from the oven and top with Mexican hot sauce and cilantro before serving.
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on bunsinmyoven.com should only be used as a general guideline.