Cheesy Smashed Bean Dip
Bring this pantry-friendly, Mexican-style dip to a party and watch it disappear. It's super easy to make—but that can be your secret!
Ingredients
- 2 15-oz. cans pinto beans, black beans, chickpeas, white beans, and/or other canned beans
- 1 cup shredded cheddar, Chihuahua, Monterey Jack, or gouda cheese
- ⅓ to ½ cup Greek yogurt, sour cream, or mayonnaise
- 2 green onions, chopped
- 1 tsp. ground cumin
- 2 to 3 dashes hot sauce
- Salt and black pepper
- Chopped fresh cilantro, halved cherry tomatoes, pickled peppers, or other desired toppers
- Tortilla chips
Instructions
- Preheat oven to 375°F Drain beans, reserving some of the juice; transfer beans to a medium bowl and mash with a potato masher until almost smooth. Stir in ½ cup of the cheese, the yogurt, green onions, cumin, and hot sauce. Season to taste with salt and pepper. Transfer to a lightly greased medium to large cast-iron skillet or a 2-qt. baking dish. Bake until hot and bubbly, about 30 minutes. Serve hot with tortilla chips.