This cheese and baked bean dip is cheesy, bubbling, and filled with pinto beans, green chiles, and corn. It’s an excellent snack for game day or any gathering!
As we transition into cooler weather and crave comfort food, this skillet bean and cheese dip recipe is just what you need! Look at that melty, gooey cheese, right? I designed this vegetarian white chili cheese dip recipe specifically for entertaining.
It’s ideal for gatherings: tailgating, a game day get-together, or a buffet overflowing with simple finger food recipes for a crowd. It’s a twist on white chili, featuring white beans, mild green chiles, corn, and a gooey blend of Mexican cheeses (without the usual chicken, making it vegetarian!).
Key Ingredients You’ll Need
Here are the essential ingredients you’ll require for this delightful dip:
– Pinto beans: These beans lend the dip its substance and savory taste.
– White beans: These are added whole for texture, akin to a white chili.
– Mexican blend cheese: Opt for high-quality cheese for optimal melty cheese pulls.
– Greek yogurt: Whole milk Greek yogurt contributes creaminess and a touch of tang; it replaces sour cream here.
– Diced green chiles: Mild canned chiles impart a tangy taste and a gentle heat.
– Spices: My secret spices include cumin, oregano, chili powder, and onion powder.
– Toppings: For a vibrant topping, I enjoy sprinkling chopped red bell pepper, green onions, and corn.
How to Create Bean and Cheese Dip
This bean and cheese dip recipe is quite straightforward to prepare but presents beautifully for gatherings. Here’s how to proceed:
1. Blend the dip’s base. Add garlic to a food processor and blend, then incorporate the pinto beans, Greek yogurt, spices, and salt. Blend until smooth.
2. Combine all in a skillet. Grease a cast iron skillet with olive oil. Add the bean mixture, then mix in the white beans, some cheese, green chiles, and hot sauce, if desired.
3. Finish it off. Top with the remaining cheese, then include diced red pepper, green onions, and frozen corn.
4. Bake until the cheese is bubbling. Bake at 375°F for about 20 minutes, until the cheese is melted. Serve warm with tortilla chips.
It fills the kitchen with a wonderful aroma and is a complete crowd-pleaser at parties. (Mine has already been devoured multiple times!) If you enjoy a bit of heat, add hot sauce to this Mexican cheese dip recipe: the amount I suggested provides just a hint of spice.
Easy Variations
I enjoy modifying this recipe (having made it numerous times!). Here are a few adjustments I like to experiment with:
– Increase the heat: Incorporate a minced jalapeño into the base (with seeds if you want it really spicy). Alternatively, add a tablespoon or two of adobo sauce (from a can of chipotle chiles) for a smoky kick.
– Substitute black beans: Black beans can replace the white beans, offering a similar flavor and texture.
– Include various toppings: Drizzle with lime crema and sprinkle with pico de gallo, or add pickled red onions for a pop of pink.
What to Pair With Mexican Cheese Dip
Tortilla chips are an obvious choice for dipping, but here are some ideas to complete a platter with this delicious dip:
How to Store and Reheat
You can keep leftover dip in the refrigerator for up to 3 days. To reheat, place it in a 350°F oven until the cheese melts again, around 10 to 15 minutes. You may also microwave it in short intervals until warmed through.
Dietary Notes
This bean and cheese dip recipe is vegetarian and gluten-free.