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.
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.
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
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In an oven safe skillet heat the olive oil over medium/low heat. Add onions and cook for 3-4 minutes until translucent.
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Add garlic, chili powder, salt and crushed red pepper. Mix to combine and heat through for 1 minute.
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Preheat the broiler in your oven to high.
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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.
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Top the dip with remaining cheese. Place under the broiler for about 4 minutes until the cheese is golden and melted.
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Top with cilantro and and scallions. Serve with tortilla chips
Joeleen
May 24, 2018 at 7:43 amI 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 amDuh. Sorry. It’s been a heck of a week here! I have adjusted the recipe instructions. Thanks!