Warm Cheesy Bean Dip

Warm Cheesy Bean Dip

Warm Cheesy Bean Dip…

Great dip for your next tailgate party.

Warm Cheesy Bean Dip
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  1. 2 (15-ounce) cans pinto beans (do not drain)
  2. Water, as needed
  3. 1/3 cup vegetable oil
  4. 1 medium white onion, finely chopped (about 1 cup)
  5. 5 medium garlic cloves, finely chopped
  6. 1 teaspoon kosher salt, plus more as needed
  7. 1/2 teaspoon ground cumin
  8. 8 ounces sharp cheddar cheese, shredded (about 3 cups)
  9. 1/2 cup coarsely chopped Pickled Jalapeños
  10. 2 tablespoons mild Mexican-style hot sauce, such as Cholula
  11. Tortilla chips, for serving
  1. Heat the oven to broil and arrange a rack in the upper third.
  2. Place a strainer over a large bowl and drain the beans. Measure 1 1/4 cups of the bean liquid; set the liquid and beans aside. (If you don’t have enough bean liquid, add water as needed.)
  3. Heat the oil in a large frying pan over medium heat until shimmering. Add the onion, garlic, measured salt, and cumin and cook, stirring occasionally, until the onion has softened, about 5 minutes.
  4. Add the beans, stir to combine, and mash with the back of a spoon or a potato masher until coarsely mashed.
  5. Cook, stirring constantly, until the bean starches coat the bottom of the pan and turn golden brown, about 2 to 4 minutes. Add the reserved bean liquid and cook, stirring and scraping the bottom of the pan, until combined and bubbling, about 2 minutes.
  6. Add 2 cups of the cheese, the jalapeños, and the hot sauce and stir until combined and the cheese has melted. Taste and season with salt as needed.
  7. Transfer to an 8-by-8-inch baking dish and sprinkle the remaining cup of cheese over the top in an even layer. Broil until the cheese has melted, about 2 to 3 minutes. Serve with tortilla chips.
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