Chilied Red Bean Dip
Submitted by rob666
Creamy kidney bean dip spiked with green chilis, red pepper flakes, garlic, and melted cheddar cheese. Serve warm with tortilla chips for a crowd-pleasing party appetizer.
YIELD
6 servingsPREP
10 minCOOK
25 minREADY
40 minThink of this as refried beans’ cooler, spicier cousin who showed up to the party with melted cheddar and a green chili attitude.
Kidney beans get pureed until smooth, then folded into a skillet with sauteed garlic, onion, and green chili peppers.
A handful of shredded cheddar melts right into the warm dip, making it rich and gooey while the red pepper flakes keep things lively.
A few whole beans stirred in at the end give you something to bite into so it’s not just a smooth paste.
Scoop it up with tortilla chips while it’s still warm and watch it vanish from the bowl.
Kitchen Tips
- Reserve the bean liquid before draining. You’ll need it to thin the dip to your preferred consistency.
- Keep the heat low when melting the cheese in. High heat makes cheddar seize up and turn grainy.
- This dip thickens as it cools, so serve it warm. A slow cooker on the “warm” setting keeps it at the right consistency for parties.
Ingredients
Directions
Heat oil in a skillet.
Add garlic, onion, green chili and chili powder and cook gently 4 minutes.
Drain kidney beans, reserving juice.
Reserve 3 tablespoons beans; process remainder in a blender or food processor to a puree.
Add to onion mixture and stir in 2 tablespoons of reserved bean liquid; mix well.
Stir in reserved beans and cheese.
Cook gently about 2 minutes, stirring until cheese melts.
Add salt and mix well. If mixture becomes too thick, add a little more reserved bean liquid.
Spoon into a serving dish and garnish with chilies and parsley sprig, if desired.
Serve warm with tortilla chips.
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