Pepper Jack Bean Dip

May 24, 2018

Every game day and backyard BBQ needs a quality bean dip. Pepper Jack bean dip needs to be added to your BBQ appetizer list. Spicy Pepper Jack smothering a mix of refried beans, tomatoes, onion, garlic and seasoning. You cannot go wrong with Pepper Jack bean dip.

Pepper Jack bean Dip - Sarcastic Cooking

Never have I ever met a bean I didn’t like. Wait. Lima. Yep. Sorry, Lima beans; you didn’t make the cut. Something about the shape and color…I dunno. But for real, I like all other beans. I could eat beans every single day of my life.

When I was in college and still living that meat free life, I used to—hold on. Lemme preface this with a disclaimer.

I was a poor college student who didn’t cook a lot yet. I didn’t have many options since meat was off the table. Also, please don’t think I’m gross.

Ok. I used to eat an entire can of vegetarian refried beans for dinner.

I would like to say that I added a lot of toppings or mixed in rice, but no. Maybe a sprinkle of cheese on top with some salsa, and that was as fancy as I got. Are you totally disgusted?

At least I didn’t eat it out of the can like a hobo, ok!

Mike thinks I am crazy because I usually go back for seconds of just beans on taco nights. I usually (I mean always) lick that bean spoon too. Keep making fun of me and enjoy the germs, Mike.

From all that bean loving and bean eating, I have come to recognize a good quality bean dip.

I found my soul mate bean dip in What’s gaby Cooking’s new cookbook. I made this dip for a Cinco de Mayo BBQ. It was a hit! There were no leftovers!!! Which makes me super happy and also super sad.

You know I was waiting for that alone time with just me, the pepper jack bean dip, and a spoon.

Pepper Jack Bean Dip

Refried beans mixed with garlic, onions, and fire-roasted tomatoes covered in lots of ooey gooey pepper jack cheese.

Course Appetizer
Cuisine Mexican
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 8 people
Author Stefanie

Ingredients

  • 2 tsp olive oil
  • 1 yellow onion finely diced
  • 4 garlic cloves grated
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp salt
  • 1/2 tsp crushed red pepper flakes
  • 2 16oz cans refried pinto beans
  • 1 14.5oz can diced fire-roasted tomatoes drained
  • 1 4oz Can Diced Green Chiles
  • 1/3 cup sour cream
  • 2 cups shredded pepper jack cheese
  • juice of 1 lime
  • 4 scallions, white and light green parts thinly sliced
  • 2 tbsp chopped fresh cilantro
  • tortilla chips

Instructions

  1. In an oven safe skillet heat the olive oil over medium/low heat. Add onions and cook for 3-4 minutes until translucent.

  2. Add garlic, chili powder, salt and crushed red pepper. Mix to combine and heat through for 1 minute.

  3. Preheat the broiler in your oven to high.

  4. Take the pan off the heat. mix in the beans, tomatoes, green chiles, sour cream, 1 cup of cheese along with the lime juice. Mix until combined evenly.

  5. Top the dip with remaining cheese. Place under the broiler for about 4 minutes until the cheese is golden and melted.

  6. Top with cilantro and and scallions. Serve with tortilla chips

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  • Joeleen
    May 24, 2018 at 7:43 am

    I am a sucker for bean dip! Not to be THAT person but…I am assuming the beans are added in step 2? Does it really matter? : ) Can’t wait to try!

    • Stefanie
      May 24, 2018 at 8:23 am

      Duh. Sorry. It’s been a heck of a week here! I have adjusted the recipe instructions. Thanks!