Bean Dip

Course Appetizer

Cuisine American, Mexican Inspired, Southern

Keyword best-bean-dip-recipe, homemade-bean-dip

Prep Time 15

Cook Time 20

Total Time 35

Servings servings (may vary)

Calories 133kcal

3 15 oz cans pinto beans
1 medium sweet onion diced
1 small jalapeno pepper seeded and diced
2 large garlic cloves minced
1-2 Tbsp olive oil
1/3 cup taco sauce (mild, medium or hot) (or chunky salsa)
1/4 cup chive and onion cream cheese softened
1 tsp garlic salt
1 tsp lemon pepper
2 tsp dark chili powder
1 tsp ground cumin
1 tsp Mexican oregano optional
2 cups shredded monterey jack cheese
queso fresco, diced tomatoes, jalapeno slices and red onion plus tortilla chips, sour cream and salsa for serving

Drain two cans of pinto beans, reserving the liquid in the third can. Set aside.
In a 10-inch cast iron skillet cook the onion and jalapeno in olive oil over medium-high heat until softened and beginning to brown, around 3 minutes. Add the minced garlic, cooking for 1 minute longer.
To the skillet add the pinto beans, taco sauce, cream cheese, chili powder, garlic salt, lemon pepper and ground cumin. Stir to combine.
Using a potato masher mash the beans until your desired consistency is reached. The more you mash, the thicker the bean dip will become. Simmer on medium heat for 10 minutes, stirring occasionally to prevent sticking to allow the beans to reduce slightly.
Remove from the stovetop, adding 1 cup shredded cheese. Stir to combined, then sprinkle the top with the remaining cheese.
Turn the oven to broil. Bake for 10 mintues or just until the cheese is melted and lightly golden brown.
Serve immediately with tortilla chips or fritos garnished with diced tomatoes, jalapeno slices, diced red onion and queso fresco with a side of sour cream and salsa.
Cook's Note: You can thin the beans further by adding additional taco sauce. You can thicken the beans, by adding more cream cheese. Keep in mind, the dip will continue to thicken as it cools.

Protein: You could add sauteed chorizo, andouille sausage or ground beef to the mix.

Oil: You could use bacon drippings in place of oil for a smoky flavor. You could also add crispy bacon to the dip.

Beans: You could use cannellini beans, light red kidney beans, black beans (drained and rinsed) or even black eyed peas.

Herbs: You could garnish the top with fresh cilantro, green onions, chives or parsley.

Taco Sauce: You can use mild, medium or hot taco sauce. You could also replace the taco sauce with a thick and chunky salsa.

Cheese: You can use sharp cheddar cheese, colby jack cheese or pepper jack cheese for more spice.

Peppers and Chiles: You could use poblano pepper, serrano pepper, canned green chiles or a mild red bell pepper in place of jalapeños.

Seasonings: You could replace the seasonings with 2-3 tablespoons of taco seasoning.

Toppings: You can serve this dip with any of your favorite taco toppings. In addition to the ones I suggest in the recipe you could add diced avocado tossed with lime juice, black olives, pico de gallo and shredded lettuce.