When I was a kid, I was OBSESSED with Frito Lay bean dip.
I’d get the little cans for lunch and snack on it with a bag of Fritos.
My grandma always had a few of the large cans of bean dip stocked in her house. I think she did it because she knew how much I loved it. It would take every ounce of my willpower to not eat an entire can when I went to her house.
I haven’t really had Frito Lay bean dip since then. In fact, I can’t even remember the last time I ate it. It’s just a food product from one of my bygone eras now.
If I knew how easy it was to make your OWN bean dip, I would’ve started eating it again sooner. Holy cow, is homemade bean dip a cinch to make. Who knew??
This is different from the Frito Lay version because, well, it uses black beans instead of pintos.
It’s also loaded with cheese and jalapenos. It’s also far creamier and more velvety than its canned counterpart.
If you’re a bean dip fan, you ought to give this recipe a try.
Enjoy!
Loaded Black Bean Dip
A cheesy, spicy, creamy black bean dip loaded with four different cheeses, jalapenos, garlic and cilantro.
Ingredients
Directions
- In a food processor or blender, blend beans with cream cheese and sour cream. Add cumin, chili powder, garlic, 1/2 cup queso fresco and diced jalapeno and pulse until well blended.
- Pour bean dip into a baking dish or cast iron skillet. Top with cheddar and pepper jack cheeses. Bake at 350 degrees for 15 minutes, or until cheese is melted and dip is heated through.
- Garnish dip with remaining queso fresco, sliced jalapeno, and chopped cilantro. Serve with tortilla chips.
