September 27, 2013


Everyone likes to have great appetizers on hand for our football weekends. The Atlanta family are number one fans of the Pittsburgh Steelers, so I am sending this recipe their way to entertain company for the weekend.   A scoop of this dip on a crispy tortilla chip is addictively cheesy, spicy, and gooey. Start by making a batch of refried beans with canned beans, then mix in lots of sharp cheddar, pickled jalapeƱos, and hot sauce. Pour it into a baking dish, top with more shredded cheese, and warm it in the oven  until bubbly. 

This dip is perfect for tailgating and feeding friends at your place watching the game, but it also makes a delicious breakfast when stuffed in a tortilla with scrambled eggs and slices of avocado.

2 (15-ounce) cans pinto beans (do not drain)
Water, as needed
1/3 cup vegetable oil
1 medium white onion, finely chopped
5 medium garlic cloves, finely chopped
1 t. salt, plus more as needed
1/2 t. ground cumin
8 ounces sharp cheddar cheese, shredded
1/2 cup coarsely chopped pickled jalapenos
2 T. Mexican-style hot sauce
Tortilla chips
Heat the oven to 350 degrees F. 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.) 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. Add the beans, stir to combine, and mash with the back of a spoon or a potato masher until coarsely mashed.
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. Add 2 cups of the cheese, the jalapeƱos, and the hot sauce and stir until combined and the cheese has melted. Taste and season with salt as needed.
Transfer to an 8-by-8-inch baking dish and sprinkle the remaining cup of cheese over the top in an even layer. Bake  until the cheese has melted, about 20 minutes. Serve with tortilla chips.


  1. This reminds me a little of a black bean dip I make, but I love the use of pinto beans and this will be a sure hit in our home. Happy Fall, dear friend, XOXO

    1. Oh Susan..black beans in this would be good too! I wish you and your family a fun-filled auumn weekend love!


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