Warm & Cheesy Bean Dip
Warm and Cheesy Bean Dip is quick and easy, full of flavor, and also makes a great filling for tacos, burritos, quesadillas, and more!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
- 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.
Calories: 275kcal | Carbohydrates: 24g | Protein: 16g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 40mg | Sodium: 717mg | Potassium: 476mg | Fiber: 7g | Sugar: 2g | Vitamin A: 560IU | Vitamin C: 4.7mg | Calcium: 344mg | Iron: 2.5mg