This delicious, cheesy bean dip is easy to prepare and tastes great hot and melty or cold. Learn how to make it and it’ll be a favorite tex-mex dip!
Ingredients
4Tablespoonsbutter
1red pepper, minced
1poblano pepper, minced
1jalapeno, minced
½onion, minced
115 oz. can pinto beans
115 oz. can black beans
8ouncescheddar cheese, shredded
½ - 1Cupwater
½Teaspoonground cumin
Salt and pepper, to taste
Cilantro, garnish
Tortilla chips, for serving
Instructions
Mince up veggies into very small pieces. If you have a processor, just give them a quick whirl in the food processor until they are minced, but definitely not a paste.
Melt butter in a medium pot over medium heat and when hot, add all the veggies.
Cook for about 5 minutes until veggies are soft.
Drain beans in a colander and then rinse quickly under cold water. Add beans to veggie mixture.
Cook for a few minutes until beans are really soft.
Either use the processor to blend up the entire mixture until smooth (you can also use a blender at this point), or add the water to the pot and mash up the beans with a fork or masher until they are pretty smooth. If you’re blending or processing, add water until smooth. If you don’t have a processor the dip may not end up quite as smooth, but just call it rustic and eat it anyway.
Add dip back to the pot if you processed it and heat over low heat. Add the cheese to the pot and stir until melted. Add spices and taste for salt and pepper.
Serve immediately with cilantro and chips. The dip is great warm or cold.