Just ran into this recipe from the St Cloud MN newspaper this Am. Sounds fantstic. Will try soon
John
Barbecue baked bean cheese dip
This rich barbecue bean and cheese dip tastes like it has a million calories. And it’s worth every one.
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.
Yield: 12 servings
1½ cups ketchup
½ cup molasses
cup maple syrup
cup packed brown sugar
3 strips bacon, finely chopped
4 slices deli ham, finely diced
Or pulled pork , shredded beef or chuckies would also be great
1 small yellow onion, diced
¼ cup Dijon mustard
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, combine the 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 the beans and simmer another 10 minutes.
Heat the oven to 325 degrees.
Spread the cream cheese in an even layer across the bottom of a deep 8-by-8-inch baking or casserole dish. Spoon the beans and sauce over the cream cheese, then top with cheddar cheese. Bake for 10 minutes, or until the cheese is melted and heated through.
Serve with tortilla chips.
Nutritional information per serving (values are rounded to the nearest whole number): 567 calories; 232 calories from fat; 26 g fat (11 g saturated; 0 g trans fats); 43 mg cholesterol; 70 g carbohydrate; 15 g protein; 7 g fiber; 1,280 mg sodium.
Source: The Associated Press
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