Bean and Cheddar Dip Recipe

What’s a great day in front of the TV without a great snack?  Whether it’s movie night, game day or just an evening of watching TV with the kids (every Saturday they get to pick the shows), a snack is called for and in my opinion it’s hard to beat a good homemade bean dip.

Aside from being a lot healthier than sour cream based dips, bean dip tends to hold up better to serious snacking, especially when there are two pre-teen boys or a group of men involved.  it’s more filling, far more savory and suited as a condiment for a slew of different applications, including burritos.

This is a simple recipe that tastes best if allowed to sit for a few hours before serving.  The flavors never seem to come together unless it has a chance to rest.  When ready to serve just sprinkle with some cheese, bake for a few minutes and enjoy!  You’ll be glad you did.

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Yield: 32 servings

Bean and Cheddar Dip Recipe

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

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Ingredients

• 1 medium onion, diced fine
• 3 tbsp olive oil (for cooking and flavor)
• 2 tbsp green peppers (canned, diced)
• 1-15 oz can refried beans
• 1/4 cup sharp cheddar cheese, grated
• 3 tbsp chicken stock or water
• 2 tbsp chili powder
• 1 tbsp Mexican oregano
• 4 green onions (scallions), sliced
• Salt and pepper to taste

Instructions

1. Preheat oven to 400 degrees.
2. Heat olive oil in a small saucepan over medium heat. Add chopped onion. Season immediately with salt. Cook over medium heat, stirring occasionally, until onion is translucent. Stir in green peppers and cook for approximately 2 minutes. Stir in chili powder, oregano and black pepper. Stir well to combine.
3. Add refried beans and stock or water. Reduce heat to medium low and cook until heated through, stirring frequently. Add cheese a handful at a time, stirring each batch until it is completely incorporated. (Reserve some cheese for garnish.) Stir in green onions and remove from heat.
4. Store covered for at least three hours or overnight in refrigerator.
5. Place dip in an oven safe casserole or small cast iron skillet. Sprinkle with cheese and a few green onion stems. Bake at 400 degrees until cheese is bubbly. Serve immediately with bread, tortilla chips, corn chips, pita or whatever makes you happy.
6. Share and Enjoy!

Nutrition Information:

Yield:

32

Serving Size:

1
Amount Per Serving: Calories: 31Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 1mgSodium: 81mgCarbohydrates: 3gFiber: 1gSugar: 0gProtein: 1g

I would have added some cumin had I had any on hand.  Also, I think olives would have been a nice addition. Queso Fresco instead of cheddar also might be a good touch.  There are a lot of ways this can be tweaked and I intend to try all of them…  I’ve been snacking on this for hours now.

Links to other recipes like this:

• Hot Cheesy Bean Dip, from Closet Cooking
• Black and White Bean Dip, from My Kitchen Cafe