Cheddar and Bean Dip
One of my favorite appetizers from Mexican restaurants is the cheesy bean dip that is brought out with the homemade tortilla chips. The melted cheddar cheese on the beans is definitely a cherry on top to the flavorful beans. It was always an explosion in my mouth in the best way possible, so I decided to recreate it at Kathey Jo’s Kitchen. Try it—I promise you won’t regret it!
This easy to make dip reminds me of how well cheese and beans go together…it’s a match made in heaven! All the ingredients are pretty straight forward, so you won’t have trouble finding them if you don’t already have them in your pantry. You can totally tailor the jalapeño amount if you’re really not into spicy foods. Whenever I want an extra kick, I add more, sometimes even doubling it.
Serve this delicious dip as a side on game day, or even date night! I’ll admit, when I make this cheddar and bean dip in my household, it’s not just an appetizer. I’ve served it paired with far more than just tortilla chips including grilled chicken, chilaquiles, or tacos on taco Tuesday! It’s definitely a favorite in my household.
INGREDIENTS
- 2 cups cooked white pea beans
- 1/8 cup beer (1/2 to 3/4 cup)
- 2 teaspoon minced garlic
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1 1/4 cups grated Cheddar
- 2 tablespoons jalapeño peppers
- 2 sliced green onions — for garnish
DIRECTIONS
- Combine the beans, beer, garlic, cumin and salt in a food processor.
- Process until smooth.
- Add 1 cup of the grated cheese along with the jalapeño peppers and process just until combined.
- Place the mixture in an attractive, heatproof dish.
- Sprinkle remaining 1/4 cup cheese over the top.
- Bake in a preheated 375 degrees F oven for 15 minutes.
- Sprinkle with green onions and serve with pita wedges or baked tortilla chips.
