cheesy bean dip with white beans, fire-roasted tomatoes, spices, monterey jack cheese, and cilantro
1 small red onion, thinly sliced
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
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.