She Strengthens

Tailgating Showstopper: Spicy Bean and Cheese Dip

Get ready to score big with this addictive, cheesy, and spicy dip that’s perfect for tailgating and game-day gatherings. Made with refried beans, sharp cheddar, pickled jalapeños, and hot sauce, this recipe is a winner.

Game-Day Strategy

To make this dip a touchdown, follow these easy steps:

1. Prepare the refried beans with canned beans, onion, garlic, and spices.
2. Mix in the cheese, jalapeños, and hot sauce for a flavorful and spicy kick.
3. Transfer the dip to a baking dish, top with more cheese, and broil until bubbly and golden.

Portable and Delicious

This dip is not only delicious but also portable. Make it ahead, transport it to your tailgating spot, and reheat it on the grill until warm and bubbly. Serve with crispy tortilla chips for a snack that’s sure to please.

Breakfast Bonus

This dip isn’t just for game day – it also makes a tasty breakfast when stuffed in a tortilla with scrambled eggs and avocado slices.

Make-Ahead Magic

To make this dip ahead, prepare it through step 6, transfer it to a disposable foil tray, and cool completely. Sprinkle with remaining cheese, cover with aluminum foil, and refrigerate. When ready to serve, place the covered tray directly on the grill grates over medium heat until warmed through and the cheese on top is melted.

Ingredients

• 2 (15-ounce) cans pinto beans
• Water, as needed
• 1/3 cup vegetable oil
• 1 medium white onion, finely chopped
• 5 medium garlic cloves, finely chopped
• 1 teaspoon kosher salt, plus more as needed
• 1/2 teaspoon ground cumin
• 8 ounces sharp cheddar cheese, shredded
• 1/2 cup coarsely chopped Pickled Jalapeños
• 2 tablespoons mild Mexican-style hot sauce, such as Cholula
• Tortilla chips, for serving

Instructions

1. Heat the oven to broil and arrange a rack in the upper third.
2. Drain the beans and measure 1 1/4 cups of the bean liquid; set aside.
3. Heat the oil in a large frying pan over medium heat until shimmering.
4. Add the onion, garlic, salt, and cumin and cook until the onion has softened.
5. Add the beans, mash until coarsely mashed, and cook until the bean starches coat the bottom of the pan.
6. Add the reserved bean liquid, cheese, jalapeños, and hot sauce; stir until combined.
7. Transfer to an 8-by-8-inch baking dish and sprinkle with remaining cheese.
8. Broil until the cheese has melted and serve with tortilla chips.