Best 5 Picnic Beans With Dip Recipes

Picnic beans with dip is a classic dish that can be enjoyed by people of all ages. The beans are typically cooked in a slow cooker with bacon, onions, and spices, resulting in a flavorful and tender dish. The dip is usually made with sour cream, mayonnaise, and seasonings, and it provides a creamy and tangy complement to the beans. Whether you're hosting a picnic, potluck, or just a casual get-together, picnic beans with dip is sure to be a hit.

Let's cook with our recipes!

PICNIC BEANS WITH DIP

Picnic Beans with Dip image

Here's a fun way to enjoy fresh-picked beans...with a creamy well-seasoned dip. I first enjoyed it at a friend's house and have made it for several years. Try the dip with other vegetables, too, such as broccoli, celery and carrots. -Martha Bergman, Cleveland Heights, Ohio

Provided by Taste of Home

Categories Appetizers

Time 15m

Yield 1-2/3 cups dip.

Number Of Ingredients 12

Ingredients

1 pound fresh green or wax beans
1/2 cup mayonnaise
1/2 cup half-and-half cream
6 tablespoons canola oil
2 tablespoons white vinegar
1 tablespoon Dijon mustard
1 small onion, quartered
1 teaspoon salt
1/4 teaspoon ground coriander
1/4 teaspoon dried savory
1/4 teaspoon pepper
1/8 teaspoon dried thyme

Steps:

Place beans in a large saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender. Drain and rinse with cold water. Chill until serving. , In a blender, combine the remaining ingredients. Cover and process until smooth. Cover and refrigerate for at least 1 hour. Serve with beans for dipping.

Nutrition Facts : Calories 85 calories, Fat 7g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 293mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 2g fiber), Protein 0 protein. Diabetic Exchanges

CREAMY PINTO BEAN DIP

Creamy Pinto Bean Dip image

Serve this lightly spiced bean dip with tortilla chips, spread it on tacos or quesadillas, or use it as a great base for building a batch of Ultimate Nachos.

Provided by Rhoda Boone

Categories Dip snack Super Bowl Bean Onion Wheat/Gluten-Free Vegan Vegetarian Appetizer

Yield Makes 1 1/2 cups

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
1/3 cup chopped red onion
1 (15-ounce) can low-sodium pinto beans, rinsed and drained
2 garlic cloves, chopped
3 tablespoons chopped red bell pepper
3/4 teaspoon chili powder
1 1/2 teaspoons red wine vinegar
1/4 teaspoon dried oregano
3/4 teaspoon kosher salt, plus more
1/4 teaspoon freshly ground black pepper, plus more

Steps:

Heat oil in a large skillet over medium. Add onion and cook until softened, 4-5 minutes. Add beans, garlic, and bell pepper and cook, stirring, until softened and warmed through, 4-5 minutes. Stir in chili powder and cook until fragrant, about 1 minute more.
Pulse bean mixture, vinegar, oregano, 3/4 tsp. salt, 1/4 tsp. pepper, and 1/4 cup water in a food processor, adding water by the tablespoonful if needed, until smooth. Taste and adjust seasoning. Serve warm or at room temperature.
Do Ahead
Bean dip can be made 3 days ahead. Store in an airtight container and chill.

PICNIC BAKED BEANS

Picnic Baked Beans image

I loved it when my mom made these classic beans...now I make them for my family. They have great old-fashioned flavor and are a real crowd-pleaser. I like to make them for potlucks, picnics or as part of a summertime dinner.

Provided by Taste of Home

Categories Side Dishes

Time 2h15m

Yield 16 servings.

Number Of Ingredients 9

Ingredients

3 cups dried navy beans
4 quarts cold water, divided
1 medium onion, chopped
1 cup ketchup
1 cup packed brown sugar
2 tablespoons molasses
1 tablespoon salt
2 teaspoons ground mustard
1/4 pound bacon, cooked and crumbled

Steps:

Place beans in a Dutch oven with 2 qts. water. Bring to a boil; reduce heat and simmer for 3 minutes. Remove from heat and let stand for 1 hour. , Drain and rinse. Return beans to Dutch oven; add remaining water. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until the beans are almost tender. Drain and reserve liquid. , Transfer beans to an ungreased 3-qt. baking dish, add the remaining ingredients and 1-1/2 cups of reserved liquid; stir to combine. , Cover and bake at 300° for 2 to 2-1/2 hours or until beans are tender and reach desired consistency, stirring every 30 minutes. Add reserved liquid as needed. ,

Nutrition Facts : Calories 224 calories, Fat 2g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 670mg sodium, Carbohydrate 44g carbohydrate (19g sugars, Fiber 10g fiber), Protein 10g protein.

HERBY FAVA BEAN PICNIC DIP

Herby Fava Bean Picnic Dip image

This dip or spread is not just for picnics. It is equally good in the garden or in the kitchen! Serve this with an assortment of fresh, crisp, vegetable crudités and bread sticks. Add thinly sliced salami, crumbled feta and herb-marinated olives and you have a feast.

Provided by English_Rose

Categories Spreads

Time 5m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

10 ounces fava beans, podded and skinned
1 shallot, very finely chopped
4 ounces ricotta cheese
2 tablespoons flat leaf parsley, finely chopped
1 tablespoon mint, finely chopped
2 tablespoons extra virgin olive oil
1 pinch salt & freshly ground black pepper

Steps:

Put the beans in the bowl of a food processor or blender and pulse-chop, not too finely.
Add the shallot, ricotta, herbs and 1 tbsp of the olive oil and process briefly. Add most of the remaining oil and seasoning, and process again.
Check the seasoning. Turn the mixture into a bowl and drizzle with a little more oil.

Nutrition Facts : Calories 193.9, Fat 10.9, SaturatedFat 3.4, Cholesterol 15.1, Sodium 30.5, Carbohydrate 15.9, Fiber 4, Sugar 1.4, Protein 8.9

PICNIC DIP

Picnic Dip image

Make and share this Picnic Dip recipe from Food.com.

Provided by Bill Hilbrich

Categories Low Protein

Yield 3 cups

Number Of Ingredients 4

Ingredients

1 cup ketchup
1 cup whole grain mustard (not the bright yellow stuff)
1 cup sour cream
prepared horseradish

Steps:

Mix ketchup, Mustard and Sour Cream in a bowl, then slowly add, a teaspoon at a time, the Horseradish until you get the right amount of heat for your taste.
Remember, cooking is a creative sport.
This mixture will be still enough to use as a dip for chips, and it is also very good on hot dogs.

Tips:

Choose the Right Beans: For the best picnic beans, select dry beans that are plump and free from blemishes. Avoid beans that are shriveled or have holes in them.
Soak the Beans Properly: Soaking the beans overnight in cold water helps to soften them and reduce cooking time. Be sure to drain and rinse the beans well before cooking.
Season the Beans Generously: Don't be afraid to add plenty of flavor to your picnic beans. Common seasonings include salt, pepper, garlic, onion, and bacon. You can also add herbs and spices to taste.
Cook the Beans Until They Are Tender: The cooking time for picnic beans will vary depending on the type of beans you are using. Be sure to cook the beans until they are tender but not mushy.
Make the Dip Ahead of Time: The dip for your picnic beans can be made ahead of time, which will save you time on the day of your picnic. Simply store the dip in an airtight container in the refrigerator for up to 3 days.
Serve the Beans Warm or Cold: Picnic beans can be served warm or cold, depending on your preference. If you are serving them cold, be sure to chill them thoroughly before serving.

Conclusion:

Picnic beans are a delicious and easy-to-make dish that is perfect for any outdoor gathering. With a few simple ingredients and a little bit of time, you can create a tasty and satisfying meal that everyone will enjoy. So next time you're planning a picnic, be sure to add picnic beans to your menu. You won't be disappointed!