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Easy + Cheesy Southwest Bean Dip

Easy + Cheesy Southwest Bean Dip

This Easy + Cheesy Southwest Bean Dip is creamy and cheesy with a smoky-spiced pinto bean base, tender sautéed peppers and corn, and a blanket of melted Mexican blend cheese. It comes together with a quick stovetop sauté and a 20-25 minute bake, making it ideal for parties or game day when served with tortilla chips.
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Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Course: Appetizers
Cuisine: Southwestern
Keyword: bean dip, cheesy, game day, party, pinto beans

Equipment

  • oven
  • 9x9-inch baking pan
  • Blender or food processor
  • large skillet
  • aluminum foil

Ingredients

Ingredients

  • For the bean dip
  • 215.4 15.4 ounce cans pinto beans drained and rinsed
  • 1 cup enchilada sauce or your favorite salsa mild or medium
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt plus more to taste
  • Freshly ground black pepper
  • 1/2 tablespoon olive oil
  • 1/2 yellow onion finely diced
  • 1 orange bell pepper diced
  • 3/4 cup fresh or frozen sweet corn
  • 1 1/2 cup shredded Mexican blend cheese
  • For garnish
  • 1 jalapeño sliced
  • 1/2 avocado sliced
  • 2 tablespoons cilantro diced
  • A few cherry or grape tomatoes sliced
  • Cotija or feta cheese
  • Lime wedges
  • For serving
  • Tortilla chips

Instructions

  1. Preheat oven to 350 degrees. Grease a 9x9-inch baking pan with oil or cooking spray and set aside.
  2. Place one can of pinto beans, enchilada sauce or salsa, paprika, chili powder, cumin, and garlic powder in a blender or food processor and blend until smooth. Pour the blended mixture into the prepared pan, then stir in the remaining beans from the other can. Taste and adjust salt and freshly ground black pepper as needed.
  3. Heat 1/2 tablespoon olive oil in a large skillet over medium heat. Add the 1/2 yellow onion (finely diced), 1 orange bell pepper (diced), and 3/4 cup fresh or frozen sweet corn and sauté for 3-5 minutes, until the onion and peppers soften. Add the cooked vegetable mixture to the pan with the beans.
  4. Gently stir all the ingredients in the pan so they are well incorporated. Sprinkle 1 1/2 cups shredded Mexican blend cheese on top, cover the pan with foil, and bake for 20-25 minutes until the dip is bubbling along the edges and the cheese is melted. Garnish with jalapeño slices, avocado slices, diced cilantro, sliced cherry tomatoes, and crumbled Cotija or feta cheese, and serve immediately with tortilla chips for dipping.

Notes

Recipe Notes
See the full post for tips, tricks, and ways to customize this dip!