A simple side dish or appetizer for any mexican feast: cheesy bean dip. Inspired by pantry staples and the need for a quick cinco de mayo recipe to make at home. This dip is a no-fuss kind of recipe that has everything you need – smokiness from spices and fire-roasted tomatoes, heartiness from white beans, richness from monterey jack cheese, and freshness from cilantro.
With all of my pantry recipes leaning towards pastas and baked goods, I’m really excited to bring you this easy cheesy bean dip today. Cinco de mayo is this week, and I’m hoping a lot of you are planning to create some fun, festive mexican food at home.
This cheesy bean dip is the perfect addition to any feast. It uses just a few simple ingredients, most of which are pantry staples. Nothing fancy, just a hearty dip with lots of flavor.
You’ll start by caramelizing some red onions until deeply browned. A couple spices – chipotle powder and cayenne pepper – add just enough heat, with fire-roasted tomatoes adding even more smokiness. Once this mixture is simmered for a few minutes until thickened, you’ll stir in some beans and top it all off with monterey jack cheese (feel free to use cheddar or any good melting cheese you have on hand).
Once the dip broils for a couple of minutes, it’s ready to go. Easy as that. Truly a no-fuss recipe. Top it all off with a handful of cilantro leaves and dig in with your favorite tortilla chips. Perfect way to start off your meal. Maybe follow it up with some tacos and enjoy a simple fiesta at home.Print
Simple Cheesy Bean Dip
cheesy bean dip with white beans, fire-roasted tomatoes, spices, monterey jack cheese, and cilantro
- olive oil
- 1 small red onion, thinly sliced
- kosher salt
- ½ tsp chipotle powder
- ⅛ tsp cayenne pepper
- 1 (14.5 oz) can fire-roasted tomatoes
- 1 (15 oz) can white beans, rinsed + drained
- ½ lb shredded monterey jack cheese
- fresh cilantro
- tortilla chips
- Preheat the oven to 350°F. Heat an 8” cast-iron skillet over medium heat. Add enough olive oil to coat the bottom. Once hot, add the red onions and a pinch of salt. Saute until caramelized, about 10 minutes, stirring often.
- Stir in the chipotle powder and cayenne pepper. Add the fire-roasted tomatoes. Bring to a simmer. Cook on medium-low for about 8 minutes. Stir in the beans and let them heat through.
- Turn the oven to high broil. Add the monterey jack cheese evenly over the top of the tomato mixture. Broil for 2-3 minutes until the cheese is melted, golden, and bubbling.
- Top with fresh cilantro and serve with tortilla chips.
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