Jalapeno Bean Dip
This creamy Jalapeño Bean Dip is made with pinto beans and easy to make in a cast iron skillet or slow cooker. Ideal for gatherings!
Ingredients
Bean Dip
- 1 15.5 ounce can pinto beans
- ½ cup white onion, diced
- 2 jalapeno peppers, finely chopped
- 1 cup Monterey Jack cheese, shredded
- 1 cup cheddar cheese, shredded medium or sharp
- ½ cup sour cream
- ½ cup taco sauce mild, medium or spicy
- 3 cloves garlic, minced
- ½ teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper *optional
- ¼ teaspoon black pepper
- ½ teaspoon salt, or to taste
- 1 tablespoon avocado or canola oil
Garnishes
- cilantro, chopped
- tomatoes, chopped
- jalapenos, thinly sliced
- Lime wedges
- extra cheese
Instructions
- Step 1: Preheat the oven to 400°. Heat 1 tablespoon avocado or canola oil in a cast iron skillet over medium heat. Add the chopped onion and jalapeños, sautéing for 3-4 minutes until softened. Add the minced garlic and cook for another minute.
- Step 2: Add the pinto beans with their liquid to the skillet and let them heat through for 4 to 5 minutes.
- Step 3: Once the beans are hot mash them with a fork or potato masher until they’re mostly smooth, leaving some texture for added bite. Stir in cumin, smoked paprika, chili powder, cayenne pepper, salt, and pepper. Cook for 2-3 minutes, letting the spices bloom.
- Step 4: Turn off the heat and stir in sour cream, taco sauce, and ½ cup of each of the two cheeses. Stir until melted and combined.
- Step 5: Smooth out the bean dip in the skillet, then top with the remaining cheese. Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the cheese is melted and bubbly.
- Step 6: Remove from the oven, garnish and serve hot with tortilla chips!
Notes
- Double It: This recipe can easily be doubled or even tripled for a large crowd. Add only an additional ½ cup of each cheese for each additional can of beans.
- Slow Cooker Instructions: Saute the veggies as instructed then add them, the beans, and the seasonings to a slow cooker. Lightly mash the beans with a fork or potato masher, leaving some chunks for texture. Stir in sour cream, taco sauce, and half the cheese. Set the slow cooker to low for 2 to 3 hours, stirring occasionally, until the dip is heated through and creamy. About 20 minutes before serving, top with the remaining cheese and allow it to melt. Serve as soon as the cheese is melted!
- Prep Ahead: Prepare the dip ahead of time and refrigerate it for up to two days. When you're ready to serve, pop it in the oven to heat through and melt the cheese.
- Storage: After serving, allow the dip to cool completely. Transfer any leftovers to an airtight container and store in the refrigerator for up to 3-4 days. To reheat, warm it in the oven at 350°F for 10-15 minutes or microwave it in short intervals, stirring in between until heated through.
- Freezing: Freeze this dip before or after baking. To freeze before baking, assemble the dip in a freezer-safe dish and cover tightly. Store in the freezer for up to 3 months. When ready to use, thaw in the refrigerator overnight, then bake as directed. If freezing after baking, let the dip cool, transfer to an airtight container, and freeze for up to 3 months. Thaw in the fridge overnight, and reheat in the oven at 350°F until warmed through.
Nutrition
Calories: 190kcalProtein: 9gFat: 10gSaturated Fat: 5gMonounsaturated Fat: 1gCholesterol: 30mgSodium: 564mgPotassium: 303mgFiber: 5gSugar: 4g
Nutrition Facts
Jalapeno Bean Dip
Amount per Serving
Calories
190
% Daily Value*
Fat
10
g
15
%
Saturated Fat
5
g
31
%
Monounsaturated Fat
1
g
Cholesterol
30
mg
10
%
Sodium
564
mg
25
%
Potassium
303
mg
9
%
Fiber
5
g
21
%
Sugar
4
g
4
%
Protein
9
g
18
%
* Percent Daily Values are based on a 2000 calorie diet.
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