Borracho bean dip from Amá: A Modern Tex-Mex Kitchen (page 208) by Josef Centeno and Betty Hallock

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    The listed dried chiles (for Amá spice mix) can be replaced with chile powder.

  • bernalgirl on December 28, 2023

    Such an easy and delicious dip, I’ve made it multiple times with various salsas and it’s a huge favorite. We like the warm version best.

  • SheilaS on August 08, 2020

    This cheesy Borracho Bean Dip is absolutely delicious. Honestly, the borracho beans from this book by themselves are so delicious, all you'd need to do is smash them up to make a great dip, this just takes it over the top. I've never added cream cheese to a bean dip but it made it super creamy and rich.

  • Frenchfoodie on May 17, 2020

    Made with regular chilli powder as I am waiting for chilli for the Amá mix. This was amazingly good, so tasty and moreish. I made as part of a much bigger spread with layered nachos, salsa, salad etc but it really would stand up with just chips.

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