Snappy Bean Dip

Game day calls for a dip that comes together fast and disappears even faster. This warm, cheesy bean dip checks both boxes, melting American cheese with tomatoes, green chilies, and jalapeno bean dip into one molten, scoopable bowl.

Sharp American cheese is the right call for melting. It softens into a smooth, glossy sauce that never turns greasy or grainy the way some aged cheeses can when heated.

Tomatoes and green chilies bring the Tex-Mex backbone, a little tang and a gentle, warming heat that keeps the rich cheese from feeling heavy.

The jalapeno bean dip is what gives it body. Stirred in at the end, it thickens the dip into something hearty enough to load onto a chip without sliding right off.

Serve it hot, straight from the stove, with a mountain of tortilla chips, and watch it vanish.

Kitchen Tips

• Melt the cheese over low heat and stir often so it stays smooth and does not scorch.
• Drain the canned tomatoes a little if you want a thicker, scoopable dip.
• Keep it warm in a small slow cooker so it stays melty throughout a party.
• Stir in a splash of milk to loosen the dip if it thickens up as it sits.

Variations

• Add browned chorizo or ground beef for a heartier, meaty dip.
• Stir in extra diced jalapenos or hot sauce for more heat.
• Top with chopped cilantro and a dollop of sour cream.