I’ve been having some pretty serious cravings for the last few months. No, I’m not pregnant. Sillies. I’m not craving chocolate, sugar, pickles, or anything like that… I’m craving BEANS. Specifically, beans and cheese. It’s actually kind of astonishing how many times each week I make a simple quesadilla with refried beans and cheddar cheese. Like, at least three times per week. I CANNOT STOP.
So, I’ve been making a lot of bean dips. Sometimes hot, sometimes cold, sometimes with cheese, sometimes without. JUST GIVE ME BEANS. I suppose it could be worse — I could be craving bacon or cookies!
This dip, while named very similarly to my Spicy Black Bean Dip, is made from refried beans. We buy the big box of non-fat refried beans from Costco. And then I eat them all in a week (Seriously? Seriously). Throw two cans of beans into the food processor, add some onions (I used shallots), garlic, cilantro, spices, lime, JALAPENO, and blend ‘er up! You could throw in cheese if you want, but I usually omit it in this recipe.
If you really want cheese on this (which I totally do as I’m typing this!), make it as the recipe says, then spread it into a pie dish and top with shredded cheddar. Bake at 350 for 25ish minutes, until it’s hot and bubbling! YUM. You could broil it too, just to melt the cheese.
I guess I’ll just move to Mexico, as pretty much everything I want to eat is semi-Mexican. I just want beans, cheese, tacos, burritos, chips, salsa, taquitos…. should I continue!? I think you get the point. As we’re preparing for a move to SE Asia (more on this to come!), I’m super excited for the food, but I do wonder how I’ll do without my Mexican food! Oh man. I suppose all the delicious noodles and soups and curries will make up for it! 🙂
- 3 garlic cloves
- 2 small shallots (or ¼ white onion)
- 2 jalapeños
- 2 (14 oz) cans of refried beans
- juice of 1 lime
- 1 tsp smoked paprika
- ½ tsp chili powder
- ⅔ cup fresh cilantro leaves
- salt & pepper to taste
- Combine garlic, shallots, and jalapeños together in a food processor. Pulse until finely chopped.
- Add the remaining ingredients and blend until smooth.
- Add spices to your desired flavor (sometimes I add garlic powder, or olive oil for a thinner consistency).
- Serve with tortilla chips.
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great recipe and nice picture. thanks for sharing
My mouth is watering reading this post! Going to get the ingredients to make it TODAY.
Heck yes! It’s pretty darn addictive!
A girl after my own heart! Mexican flavours are my life!!
Well, arent’ you a genius! Great idea, and sounds just yummy. Thanks for sharing with us in cyberspace!
Ha! Thanks, Susan! This is still one of my favorites!! Enjoy!
This looks delish! Does it keep well overnight in fridge?
Thanks, Anne! It does keep well overnight! Enjoy!
Is the cilantro just used as a garnish or also blended in?
Hi Lauren! The cilantro is blended in! Enjoy! xo
This sounds lovely. Going to give this a go. thanks for sharing this recipe.
Simon
I found your blog and this dip while searching for a bean dip that didn’t rely on cheese (mutes the flavor of the beans) and didn’t need to be baked (who wants to wait?). I made it today, exactly as written, and well… it’s exactly what I wanted to go with a bag of Fritos! So good, with all the ingredients shining through. Oops, I did make one minor addition, ½ tsp of cumin. I figure this is because refried beans vary so much from brand to brand. Anyway, it’s a perfect dip, simple, cheap, nutritious and best of all, super tasty! Thanks for sharing it, it beats the pants off those cheese-laden poseurs.
Thanks for your comment — so glad you liked it!! xo