This dip is my new go-to, favorite, must have dip. And it went to the top of this list after one taste. One taste. It's that good. For me, it even surpasses crack dip/buffalo chicken dip. Something about the smooth, creamy, cheesy, slightly spicy blend of this dip just did me in.
James needed to bring a snack to work for a meeting and I knew that I wanted to make this dip. I saved a small portion and baked it separately so that I could try it before I sent it in case it was no good (just on the off chance). Let me tell you, it was all I could do not to dig right into the full batch.
I added pinto beans to Josie's version of the recipe to bulk it up just a little and because I love pinto beans. It gave it some extra body and made it go just a little further. I can't wait to find another reason to make this.
Baked Tex-Mex Pimento Bean Dip
½ cup mayonnaise
6 oz. cream cheese, softened to room temperature (reduced fat is fine)
1 (15 oz.) can pinto beans, drained and rinsed
¾ cup chopped roasted red bell pepper
8 oz. extra sharp cheddar, grated (about 2 cups), 1 tbsp. reserved for topping
8 oz. Pepperjack cheese, grated, 1 tbsp. reserved for topping
⅓ cup minced scallion (2-3 scallions)
⅓ cup minced fresh cilantro, plus more for garnish
1 tsp. Worcestershire sauce
¼ tsp. red pepper flakes (more or less to taste)
3-4 dashes hot sauce
salt and pepper to taste
tortilla chips, for serving
1. Preheat the oven to 350 degrees and lightly grease a 2-quart baking dish.
2. In a large bowl, combine mayo, cream cheese and beans. Using a potato masher, mash the beans until they are mostly smooth with some beans still whole.
3. Add in remaining ingredients and mix well with a spatula or wooden spoon. Adjust seasonings if necessary and spoon mixture into the baking dish.
4. Top with the reserved cheese and bake 20-25 minutes, until hot and bubbly. Garnish with additional cilantro and serve with tortilla chips.
adapted from Pink Parsley, originally from Southern Living magazine