Mexican Chili Bean Dip


  • 2 cloves garlic
  • 1 onion
  • 2 jalapenos
  • 2 tbs canola oil
  • 2 tsp hot chili powder
  • 1 14 oz can on kidney beans
  • 3/5 cup jack cheese, grated
  • 1 red chili
  • kosher salt and fresh cracked black pepper to taste
  • 3 tbs fresh cilantro, chopped
  • juice of 1 lime
  • Finely chop the garlic and onions.
  • Remove the seeds from the jalapenos and mince.
  • Heat the canola oil in a saute pan and add the garlic, onion, chilies and chili powder. Cook for 5-6 minutes.
  • Drain the kidney beans, reserving the can juice. Add all but 2 tbs of the beans to a food processor and process until smooth.
  • Add the pureed beans to the pan along with the lime juice.
  • Cook over low heat stirring occasionally.
  • Stir in the reserved whole beans and the grated jack cheese. Cook for another 2-3 minutes or until the cheese has melted.
  • Season with salt and pepper.
  • Slit the red chilies and remove and discard the seeds, then cut into strips.
  • Add the dip to a serving bowl and sprinkle the chili strips and cilantro as a garnish.

Print Recipe

No Comments

Leave a reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.