Cheesy Mexican Bean Dip
Description
Make a yummy appetizer dip with Cheddar and Mexican cheeses, pinto beans, sour cream and green chili peppers. Serve with tortilla chips.
Ingredients
30 oz. canned pinto or chili beans or 15 oz. refried beans and 15 oz. pinto/chili beans
4 oz. can green chili peppers
2 c. Cheddar cheese, grated, divided
2 c. Mexican cheese blend, grated, divided
1 c. sour cream
1 onion, chopped
4 cloves garlic, minced
2 T. olive or vegetable oil
1 1/2 T. hot sauce
3/4 t. ground cumin
kosher salt, to taste
freshly ground black pepper, to taste
1 jalapeno pepper, seeds removed, minced, optional
chopped green onions, for garnish
tortilla chips
Directions
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Preheat oven to 350 degrees.
Heat oil in a skillet over medium-high heat; saute onions until softened and translucent, 6-8 minutes.
Add minced garlic; cook 1-2 minutes, or until fragrant.
Mix in beans, green chili peppers and cumin; season with salt and pepper. Stir until combined.
Remove bean mixture from heat; stir in sour cream, hot sauce, 1 c. Cheddar cheese and 1 c. Mexican cheese.
Transfer dip to a large baking dish; top with remaining cheese.
Bake 25 minutes, or until cheese is melted and bubbly.
Remove from oven; cool 5 minutes before topping with minced jalapeño and chopped green onions, if using. Serve with tortilla chips.
8 servings.