Spicy Bean Dip
Whether you’re gathered around the TV for March Madness, hosting a fiesta or simply enjoying a ladies night – chips and dip are the perfect savory snack. Chips and dip are a popular party fare, but what makes this dish amazing is that is can be made quickly with a few items you likely have in the pantry. Today we get spicy with this Tex-Mex spicy bean dipped made with Old El Paso spicy refried beans.
A one skillet appetizer, a quick saute and a few minutes under the broiler and you are set to entertain, but be sure you have plenty of crispy tortilla chips on hand. Mark your calendar and celebrate National Chip and Dip Day, March 23rd in style with this cheesy good spicy bean dip.
- 2 tablespoon olive oil
- ½ medium white onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 teaspoon kosher salt, plus more as needed
- 1/2 teaspoon ground cumin
- 1 can Old El Paso spicy refried beans
- 1 can Old El Paso mild green chile enchilada sauce
- 8 ounces monterrey jack cheese
- Fresh cilantro
- Tortilla chips, for serving
- Lime wedges
- Preheat broiler.
- Heat the oil in a large frying or cast iron pan (that is oven safe) over medium heat. Add the onion, garlic, salt, cumin and cook, stirring occasionally, until the onion has softened, about 5 minutes.
- Add the beans, enchilada sauce; stir to combine until smooth and heated through. . Taste and season with salt as needed. Sprinkle cheese over bean dip and place in broiler until cheese is golden and bubbly, about 3-4 minutes. Garnish with cilantro, Serve with tortilla chips and lime wedges.
Sweet Life Disclosure: This is a sponsored post with Old El Paso. Thank you for supporting the companies Sweet Life collaborates with which allows me to create fun and unique recipes.