Southwest Cheesy Bean Dip

The Spice & Tea Exchange

Servings

10

Prep Time

10 minutes

Cook Time

25 minutes

This Southwest Cheesy Bean Dip is a delicious blend of creamy pinto beans, sautéed vegetables, and melted cheese, perfect for any gathering. Serve it warm with tortilla chips for a flavorful appetizer that everyone will love!
Southwest Cheesy Bean Dip

Ingredients

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    • 3 tsp olive oil, divided

    • ½ ea yellow onion, diced

    • 1 ea orange bell pepper, diced

    • ¾ cup sweet corn kernels, (fresh or frozen)

    • 2 (15 oz) cans pinto beans, divided, drained, and rinsed

    • 1 cup red enchilada sauce

    • 1 Tbsp Holy Guacamole Spice Blend

    • 1 Tbsp Southwest Spice Blend

    • 2 tsp Lime Frost Sea Salt

    • 1½ cups shredded Mexican blend cheese

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    • 1 ea jalapeño, seeded & thinly sliced

    • ½ ea avocado, sliced

    • 2 Tbsp fresh cilantro, chopped

    • 2 ea radish, thinly sliced

    • 2 Tbsp cotija cheese

    • ½ ea lime, cut into wedges

    • tortilla chips

    • Special Equipment: blender or food processor, medium skillet (10-inch), aluminum foil

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    • Southwest Cheesy Bean Dip (Kit)

    Directions

    1. Preheat oven to 350°F. Grease a medium skillet with 1 teaspoon olive oil.

    2. Sauté Vegetables: Heat remaining olive oil in a medium skillet over medium heat. Add onion, bell pepper, and corn. Cook for 5 to 7 minutes, stirring occasionally, until softened and lightly caramelized. Remove from heat; set aside.

    3. Prepare Bean Dip: In a blender or food processor, combine one can of pinto beans, enchilada sauce, Holy Guacamole Spice Blend, Southwest Spice Blend, and Lime Frost Sea Salt. Blend until smooth and creamy. Pour the bean mixture into the prepared skillet; spread evenly.

    4. Assemble: Top blended bean base with remaining whole pinto beans, then top with sautéed vegetables. Sprinkle shredded cheese evenly over the top. Cover with foil; bake for 20 to 25 minutes, until the dip is hot and bubbling around the edges. Remove foil during last 5 minutes of baking to allow the cheese to melt and lightly brown.

    5. Garnish: Remove from the oven and let cool slightly. Top with jalapeño slices, avocado, cilantro, radishes, and cotija cheese. Squeeze fresh lime juice over the top. Serve warm with tortilla chips.
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