Say hello to my current dip obsession:
SMOKY JALAPENO BEAN DIP
Layers of seasoned mashed pinto beans, jarred salsa, sautéed onions, peppers, jalapeños, and corn all smothered in melty cheese and topped with plenty of cilantro, lime, and avocado.
Its essentially a dish layered full of my favorite burrito fillings that gets baked until bubbly and scooped up with tortilla chips.
I mean, really. Does it get much better than this?
I think not.
And, I heard through the grapevine (aka the internet) that it’s football season right now, soooo maybe you want to park yourself in front of a bowl of this on Sunday while you watch some dudes chase a ball around and tackle one another?
I’ll take a hard pass on the football, but am always here for the snacks.
Like, ALWAYS.
The best part about this bean dip? You literally chop and sautée a few veggies, mash the pinto beans right in the dish you’re planning to bake the dip in, then layer everything together and bake for 15 minutes. So, total, we’re talking maybe 25 minutes top. You could even make this a few days in advance, then just increase the bake time by like 5 minutes on the day you want to serve it.
Whatever you do, you need this fresh, simple, wholesome bean dip in your life. It’s seriously rocking my world right now.
If you make it, leave a comment below letting me know what you think, or take a picture of your bean dip and share it with me on Instagram so I can see!
Smoky Jalapeño Bean Dip
Time: 25 minutes
Serves: 4
Ingredients:
sautéed veg mix
- 1 teaspoon olive oil
- 1 bell pepper
- 1 small onion
- 2 jalapeños
- 1 cup frozen corn
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/2 cup cilantro
beans
- 2 15-oz cans pinto beans
- 1/4 cup water
- 1 Tablespoon olive oil
- 1 1/2 teaspoons cumin
- 1 1/2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon sea salt
other layers/toppings
- 1 cup jarred salsa
- 1 cup shredded cheddar cheese
- 1 ripe avocado
- 1/2 a lime
- 1/4 cup cilantro
Instructions:
- Preheat oven to 400 degrees Fahrenheit. Heat a large skillet over medium heat.
- Dice the bell pepper, onion, and jalapeño (remove jalapeño seeds for less heat), and place in the skillet with olive oil, salt, and pepper. Sautee for 5 minutes, stirring occasionally, until tender. While the veggies sautee, roughly chop the cilantro. Turn off the heat and stir in the frozen corn and cilantro, and set aside.
- Dump all bean ingredients into an 8-inch oven-safe dish and use a potato masher to mash until smooth.
- Spread salsa over the mashed beans, then scoop the sautéed veggie mixture on top, and sprinkle with shredded cheese.
- Bake for 15 minutes, or until cheese is melted and dip is bubbling. Remove from the oven and top with diced avocado, a squeeze of lime, and chopped cilantro.
- Serve with plenty of chips!!
NOTES: this recipe can be made up to 5 days in advance. Simply assemble the dip, chill, cover, and refrigerate. When ready to serve, bake for an additional 5+ minutes, or until warmed through and bubbling.
MAKE IT VEGAN: used your favorite shredded vegan cheese in place of the cheddar