Warm & Cheesy Bean Dip is quick & easy to make, full of flavor, and perfect as a party appetizer or for gameday snacking. It can even be served as a side dish or stuffed inside tacos, burritos, quesadillas, & more!
Well, friends, it’s once again that magical time of year…football season is upon us! I’m a summer-lovin’ gal through and through, so between summer vacation ending and school starting, I sometimes feel a little blue as mid-August approaches. But fortunately, I manage to refrain from falling into a funk when I remember that football season is about to start! I’m not exactly sure why, but I love it so.
One concrete reason I can pinpoint for being a fan of football season has to do with the food. From cheesy dips to meaty sandwiches to the delicacies of tailgating, I think everyone can agree that gameday food is hard to beat, whether you love, hate, or are apathetic to the ol’ pigskin itself.
Today’s recipe is an extremely tasty spin on an old classic. Who can resist the simplicity and allure of a tortilla chip scooping up a big mound of bean dip? But I’m not talking about that pale, semi-gelatinous bean dip in a can. Noooo, this Warm & Cheesy Bean Dip starts with canned or homemade pinto beans and is loaded with flavor thanks to fresh garlic, cilantro, jalapeños, zesty salsa, sharp cheddar, and spices. Furthermore, this bean dip whips up effortlessly in the food processor before transferring it to a baking dish, topping with a bit more cheese for good measure, and then baking until hot and gooey.
It’s heaven on a chip, I tell you.
But there’s more! You see, this savory concoction aspires to be more than just a dip. Leftovers can be used to stuff bean and cheese tacos, burritos, or quesadillas. Or you can make a fresh batch to serve alongside Mexican food entrees for a refried beans-esque side dish, but without the whole refried/lard-adding part.
And despite my deceiving jalapeño-centric photo, this bean dip doesn’t have to be all hot and spicy. In fact, I only used one jalapeño in this particular batch (with seeds and membranes removed, since that’s where most of the heat is!) plus a mild-ish salsa, and my kids were delighted to eat it…no fire-breathing required.
As with all of my recipes, I advise you to tweak the ingredients to your liking. If you have leftovers from a batch of homemade ranch beans, feel free to use them…just be sure to adjust the garlic salt accordingly if you’re already starting with salted beans. If you dislike cilantro, leave it out! If you love things extra cheesy, add more! If you want to go for the heat, increase the amount of jalapeño! It’s your bean dip. Own it. 😉
So are you a fan of football? Or do you just enjoy any excuse to eat yummy grub? Whatever the case may be, the next time you get a hankering for a savory snack or a Mexican side dish, look no further than this Warm & Cheesy Bean Dip! Bursting with flavor, it’s sure to be the hit of any TV-watching occasion…whether you’re all about football games, or would prefer to view a DVR-ed marathon of The Young and the Restless. Some of us will happily do both. 😉
Warm & Cheesy Bean Dip Recipe
Warm & Cheesy Bean Dip
- 2 large cloves garlic
- 1 jalapeño, seeded and membranes removed
- 1/2 cup fresh cilantro leaves
- 2 cans (15-ounces each) pinto beans, or about 3 cups homemade pinto/ranch beans, drained
- 1/3 cup salsa
- 2 cups grated sharp cheddar cheese, divided
- 1/2 teaspoon cumin
- Garlic salt, to taste
- Freshly ground black pepper, to taste
- Preheat oven to 350°F.
- Place garlic, jalapeño, and cilantro in the bowl of a large food processor. Pulse until finely minced, scraping down the sides if necessary. Add drained beans, salsa, 1 1/2 cups cheddar, and cumin to food processor. Pureé until smooth and well-blended. Taste and add garlic salt and pepper, to taste.
- Transfer mixture to a shallow, heat-safe baking dish, such as a glass pie plate. Top with remaining 1/2 cup grated cheddar. Bake for 20 to 30 minutes or until cheese is melted and dip is hot and gooey. Serve with tortilla chips for dipping. Alternatively, dip may be used as a filling for tacos, burritos, quesadillas, etc., or served as a side dish to Mexican entrees.
Adapted from Texas Cowboy Cooking.
More Tailgating Favorites
- Cheesy Pull-Apart Bread with Bacon, Garlic, Cheddar, & Swiss
- Green Chile Chicken Enchilada Dip
- Spinach & Mushroom Quesadillas with Avocado & Pepper Jack
- Cheddar & Sour Cream Queso
- Slow Cooker French Dip Sandwich Au Jus
- Homemade Chili Seasoning Mix
- Skillet S’mores Dip