So excited to be sharing a recipe with you guys that has truly been on rotation for almost every major gathering I’ve ever hosted. Its easy, vegetarian friendly- but also hearty enough for the meat lovers! This recipe for  bean dip also comes together fast and it can be made ahead of time which makes it a great idea for easy appetizers to serve to a large crowd. I  usually make the beans the night before, pop it in the fridge and then a few hours before guests arrive, pull it out and spread the toppings on top.

Few Important Things!

If you make these beans a day or two ahead, remember to let the beans come to room temp before serving- shouldn’t be cold and shouldnt be hot! Right in between!

I  loved this Always Baking Pan as a tray  to serve the bean dip in because its large enough that it made a nice ratio of beans to toppings. A large aluminum foil tray also works wonderfully if you want to minimize doing dishes- which I’m always a fan of! If you have smaller serving trays, I  suggest splitting the beans and toppings up into two small trays otherwise you’re going to have a mountain of beans and very little topping to match!

Brands I love for this recipe: Huge fan of Pace Picante Salsa, Trader Joe’s Taco Seasoning and La Preferida Refried Beans usually available at Whole Foods, Walmart or Target! I  prefer Sargento Mexican Blend Cheese (you can totally shred your own) because its shredded finely enough that you can get it on every chip dip!

Hope you love it! Remember to tag me on @thechutneylife if you make it  !

 

Party Bean Dip

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Ingredients
  

  • 2 tbsp oil
  • 2 teaspoons cumin seeds
  • 3-4 thai green chilis, finely diced (optional to use serrano or jalapenos)
  • 1 large white onion, finely diced
  • 3 cans refried pinto beans
  • 1.25 oz package of taco seasoning *preferably Trader Joes**
  • 1 tsp cumin powder
  • 1 tsp chili powder
  • 24 oz jar bottled Salsa, such as Pace Picante Salsa
  • 16 oz sour cream
  • 32 oz shredded Mexican blend cheese, divided
  • 1/3 cup cilantro, chopped small
  • 1/2 head of iceberg lettuce, finely shredded
  • 1 bunch scallions, finely sliced
  • 1 cup store bought pico de gallo (or tomatoes chopped small)

Instructions
 

  • Heat a large pot over medium high heat and once it is hot, add the oil followed by the cumin seeds and green chilis. Let them splutter for about 10-15 seconds and add the onions with a pinch of salt. Reduce heat slightly and cook the onions for about 6-8 minutes until they are translucent.
  • Add the taco seasoning, refried beans, red chili powder, cumin powder, and salsa and stir to well combine all the ingredients. Reduce heat to low and let the beans cook for about 10 minutes covered, stirring often in between.
  • Next add 1/2 the shredded cheese (16 oz bag), cilantro, and the sour cream. Stir well until everything is combined and cheese is melty.
  • Let the beans cool slightly and transfer them to an 11x17 (or similarly large) serving tray or platter. ITop the beans with the remaining shredded cheese, then top with the shredded lettuce, scallions and lastly top with the pico de gallo or chopped tomatoes. You can also opt to add sliced fresh jalapenos on top or sliced pickled jalapenos. f you have smaller serving trays, split the beans and toppings into two small trays so the ratio of beans to toppings is appropriate.
  • This dip can be refrigerated and then bring to room temperature before serving. If refrigerating, add all of the toppings right before serving so the lettuce does not brown.
  • Serve with tortilla chips!

Notes

Few Swaps:
You can swap the refried pinto beans with refried black beans or use a combo
You can swap half or all of the sour cream for whole milk greek yogurt
You can add olives and an extra layer of sour cream to the toppings if you wish!