Bean Dip Recipe

Sauté aromatics

Heat a medium nonstick skillet over medium heat. Add 1 tablespoon oil if desired (not listed above) or use a splash of water. Add the finely chopped onion and sauté until translucent, about 4–5 minutes. Add the minced garlic and cook 30–60 seconds until fragrant. Remove from heat and let cool slightly.

Blend beans

In a food processor or high-speed blender, combine the drained pinto beans, softened cream cheese, sour cream, sautéed onion and garlic (scrape in any juices from the pan), drained green chiles, ground cumin, chili powder, lime juice, salt, and pepper. Pulse until mostly smooth but still a little chunky for texture, about 8–12 pulses. Scrape down sides as needed.

Adjust seasoning

Taste the blended mixture and adjust salt, pepper, or lime juice as desired. If you prefer a thinner dip, add 1–2 tablespoons of water or additional sour cream and pulse once or twice to combine.

Stir in cheese

Fold 1 cup shredded cheddar into the bean mixture until evenly distributed.

Transfer and top

Spoon the bean dip into an oven-safe shallow dish (about 9-inch pie plate or similar). Sprinkle the additional 1/2 cup shredded cheddar evenly over the top.

Bake until bubbly

Preheat the oven to 375°F (190°C). Bake the dip for 15–18 minutes until edges are bubbling and the top is lightly golden. Remove from oven and let rest 3–5 minutes before serving.

Top the warm or room-temperature dip with chopped fresh cilantro, diced tomatoes or pico de gallo, and sliced jalapeño if using. Serve with tortilla chips or fresh vegetables and lime wedges on the side.