Annie & Skyler Need a quick appetizer for last-minute guests? Something fun to take to a Cinco de Mayo party? Munchies for an evening of binge-watching? Whatever you’ve got going on, chances are this dip will fit right in. Not only is it pantry-friendly and SO quick to make, it’s also addictively delicious (you’ve been warned!!). We also love its flexibility. Make it meatier, spicier, cheesier, whatever—YOU get to choose. Find our favorite variations below OR get creative and mix one up yourself. Happy dipping!
Cool Bean Tips
- Shake your cans of beans before you open them—it helps them become unstuck from the bottom of the can.
- Go for unsalted beans. Especially important if you’re watching your sodium intake, unsalted beans allow you to control the amount of salt in your dip. If you used regular salted beans, you may not have to add any extra salt to the dip at all.
- Mix and match. Get the best of two beans worlds by using two varieties of beans in your dip. We love adding firmer chickpeas to softer white or pinto beans for textural variation.
- Use a cast iron skillet to bake and serve. Cast iron retains heat extremely well, so it will keep your bean dip hotter for longer. Plus, it looks cool as a serving dish. It’s a win-win!
Variations to Try
- Mediterranean Bean Dip Use cannellini and chickpeas for the beans and crumbled feta for the cheese. Sub in 1 6-oz jar marinated artichoke hearts, drained and chopped, for the green onions and swap in dried oregano for the cumin. Serve with pita chips.
- Spicy Chorizo Bean Dip Add 8 oz. chorizo, cooked and drained, and 1 chopped fresh jalapeño to the bean mixture.
- Smoky Bacon Bean Dip Use smoked cheddar or smoked gouda for the cheese. Add 2 or 3 sliced bacon, crisp-cooked and chopped, to the bean mixture.
- Corn-Roasted Pepper Bean Dip Add 1/2 cup frozen corn kernels and 1/4 cup finely chopped roasted red peppers to the bean mixture.
Summertime Bean Dip When the weather heats up, save some energy and make this dip on the grill instead. Preheat an outdoor grill to medium heat. Push coals to one side of the grill or turn off burners on half of the grill. Use a cast iron skillet to bake dip over indirect heat until hot and bubbly, 20 to 25 minutes.
Cheesy Smashed Bean Dip
Ingredients
- 2 15-oz. cans pinto beans, black beans, chickpeas, white beans, and/or other canned beans
- 1 cup shredded cheddar, Chihuahua, Monterey Jack, or gouda cheese
- ⅓ to ½ cup Greek yogurt, sour cream, or mayonnaise
- 2 green onions, chopped
- 1 tsp. ground cumin
- 2 to 3 dashes hot sauce
- Salt and black pepper
- Chopped fresh cilantro, halved cherry tomatoes, pickled peppers, or other desired toppers
- Tortilla chips
Instructions
- Preheat oven to 375°F Drain beans, reserving some of the juice; transfer beans to a medium bowl and mash with a potato masher until almost smooth. Stir in ½ cup of the cheese, the yogurt, green onions, cumin, and hot sauce. Season to taste with salt and pepper. Transfer to a lightly greased medium to large cast-iron skillet or a 2-qt. baking dish. Bake until hot and bubbly, about 30 minutes. Serve hot with tortilla chips.
