Apr 2, 2012

Baked Tex-Mex Pimento Bean Dip

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
Printable Version

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


Jaida Reed said...

This sounds amazing! I'm definitely going to have to try it soon!

Allthingsyummyforfoodies said...

Oh yum, I can't wait to make this. I love the addition of the pinto beans.

Josie said...

Yum!  I agree that this stuff is dangerously good.  It's hard to beat spicy melted cheese.  I love the addition of beans too.  Ill have to try that next time!

Anonymous said...

Hi there, yup this piece of writing is genuinely nice and I have
learned lot of things from it on the topic
of blogging. thanks.

Here is my web blog: paving machine (http://ezrac-denver.com/)

Anonymous said...

I know exactly how you feel and I've felt the same way.
Today job security is now a phrase we talk about almost as if it
were wishful thinking. Now that you know these important tips you are way ahead of those who are still struggling to achieve internet business success.

My web site ... ways to make money online

Anonymous said...

I'm very happy to discover this site. I wanted to
thank you for your time for this wonderful read!! I definitely savored every part of it
and i also have you saved to fav to see new stuff on your web site.

Here is my weblog: goji pro funciona (zendesk.com)

Post a Comment