Warm Cheesy Bean Dip

Name: Warm Cheesy Bean Dip
Prep time: 40 min
Total time: 40 min
Yield: 8 to 10 servings
Ingredients: 2 (15-ounce) cans pinto beans (do not drain); Water, as needed; 1/3 cup vegetable oil; 1 medium white onion, finely chopped (about 1 cup); 5 medium garlic cloves, finely chopped; 1 teaspoon kosher salt, plus more as needed; 1/2 teaspoon ground cumin; 8 ounces sharp cheddar cheese, shredded (about 3 cups); 1/2 cup coarsely chopped Pickled Jalapeños (see Game Plan note); 2 tablespoons mild Mexican-style hot sauce, such as Cholula; Tortilla chips, for serving

Dip Super Bowl Cinco de Mayo Halloween March Madness Mexican Dinner Party Tailgating Vegetarian Vegetable Oil Cumin Garlic Onions Appetizer Snack Kid Friendly Water Party Planning Comfort Food Cocktail Party Easy

Save (226)

Rate

8 to 10 servings Easy

Total: 40 mins Active: 40 mins

3 Ratings

Ingredients (11)

2 (15-ounce) cans pinto beans (do not drain)
Water, as needed
1/3 cup vegetable oil
1 medium white onion, finely chopped (about 1 cup)
5 medium garlic cloves, finely chopped
1 teaspoon kosher salt, plus more as needed
1/2 teaspoon ground cumin
8 ounces sharp cheddar cheese, shredded (about 3 cups)
1/2 cup coarsely chopped Pickled Jalapeños (see Game Plan note)
2 tablespoons mild Mexican-style hot sauce, such as Cholula
Tortilla chips, for serving

Try Amazon Fresh

Nutritional Information

Calories354
Fat24.22g
Saturated fat8.96g
Trans fat0.57g
Carbs19.67g
Fiber5.45g
Sugar2.35g
Protein15.51g
Cholesterol43.22mg
Sodium652.48mg
Nutritional Analysis per serving (8 servings) Powered by

Get fresh food news delivered to your inbox

A scoop of this dip on a crispy tortilla chip is addictively cheesy, spicy, and gooey. Start by making a batch of refried beans with canned beans, then mix in lots of sharp cheddar, pickled jalapeños, and hot sauce. Pour it into a baking dish, top with more shredded cheese, and broil it or heat it on the grill until bubbly. We created this dip for tailgating and feeding friends at your place watching the game, but it also makes a delicious breakfast when stuffed in a tortilla with scrambled eggs and slices of avocado.

Game plan: This recipe can be made at home, transported, and reheated on a grill for tailgates and barbecues. Make the dip through step 6, transfer it to a disposable foil tray, and cool completely. Sprinkle with the remaining cheese, cover with aluminum foil, and refrigerate. When ready to serve, place the covered tray directly on the grill grates over medium heat (about 350°F to 450°F) until the dip is warmed through and the cheese on top is melted, about 30 minutes.

You’ll need to make the Pickled Jalapeños before you begin.

by Lisa Lavery

Instructions

1Heat the oven to broil and arrange a rack in the upper third.
2Place a strainer over a large bowl and drain the beans. Measure 1 1/4 cups of the bean liquid; set the liquid and beans aside. (If you don’t have enough bean liquid, add water as needed.)
3Heat the oil in a large frying pan over medium heat until shimmering. Add the onion, garlic, measured salt, and cumin and cook, stirring occasionally, until the onion has softened, about 5 minutes.
4Add the beans, stir to combine, and mash with the back of a spoon or a potato masher until coarsely mashed.
5Cook, stirring constantly, until the bean starches coat the bottom of the pan and turn golden brown, about 2 to 4 minutes. Add the reserved bean liquid and cook, stirring and scraping the bottom of the pan, until combined and bubbling, about 2 minutes.
6Add 2 cups of the cheese, the jalapeños, and the hot sauce and stir until combined and the cheese has melted. Taste and season with salt as needed.
7Transfer to an 8-by-8-inch baking dish and sprinkle the remaining cup of cheese over the top in an even layer. Broil until the cheese has melted, about 2 to 3 minutes. Serve with tortilla chips.

Load Comments

Recommended from Chowhound

How to Make Dduk Guk (Korean Rice Cake Soup)

(07:01)

Video from CHOW-TO

In this episode of Chow-To, Guillermo visits Sarah Lee, founder of Kimbap Lab, and expert in Korean home cooking, to learn how to make Dduk Guk, a rice cake soup traditionally eaten to celebrate the Lunar New Year in Korea. This is a perfect winter soup beyond the holiday. Loaded with soft pillowy rice cakes, delicious garnishes, and a rich beef broth, this is comfort in a bowl.