Cheesy Bean Dip

Cheesy Bean Dip is one of the easiest appetizers you can make on the grill. Great for taco Tuesday or any game day get together. 

Appetizers on the grill have become our favorite for weekend get togethers. Grilled Sausage Stuffed Mushrooms and Jalapeño Poppers with Brisket and Bacon are always a hit with the crowd.

Ingredients Needed:

• Can Pinto Beans 
• Olive Oil 
• Green Chili Powder
• Smoked Paprika
• Granulated Garlic
• Onion Powder
• Ground Cumin
• Dried Oregano
• Kosher Salt
• Shredded Cheddar Cheese
• Mozzarella Cheese

How to Grill Cheesy Bean Dip:

• Drain and rinse beans.

• Mix Spices together.
• Add to a blender or food processor with olive oil, spices.

• Blend for about 30 seconds.
• Scrape down the sides and blend another 20- 30 seconds until smooth.

• Spread into a foil pie plate.

• Top with shredded cheese.

• Place on a 350° grill with the lid closed, about 15 to 20 minutes or until the cheese is melted and bubbly.

• Remove from grill. 

• Serve immediately with tortilla chips or corn chips.

How to Make Ahead:

Bean dip can be made up to two days in advance. Store bean dip in an air tight container or the covered pie plate in the refrigerator until ready to grill.  Best to add shredded cheese just before grilling.

How to Store and Reheat:

Store leftover bean dip covered with aluminum foil or in an airtight container in the refrigerator up to 4 days.

Reheat in a 325° oven for 15 -20 minutes or in a non-stick skillet over low heat, stir until heated through.

We like to keep canned pinto beans on hand but we also like to cook up dry pinto beans and cornbread for a filling comfort food meal. The leftover beans will also work in this recipe if you have them.

More Grilled Appetizers You Will Love:

• Cheddar Stuffed Meatballs
• Steak & Cheese Bites
• Jalapeño Cream Cheese Dip

Cheesy Bean Dip is a delicious appetizer to add to your weekend grilling menu or next get together with friends. 

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5 from 2 votes

Cheesy Bean Dip

Cheesy Bean Dip is one of the easiest appetizers you can make on the grill. Great for taco Tuesday or any game day get together. 

Prep Time5 minutes mins

Cook Time20 minutes mins

Total Time25 minutes mins

Course: Appetizers

Cuisine: American

Keyword: bean dip, grilled appetizer, grilled bean dip, homemade bean dip, hot bean dip, Mexican bean dip, pinto beans

Servings: 10 servings

Calories: 104kcal

Author: Milisa

Ingredients

• 15 ounce can pinto beans rinsed and drained
• 1 ½ tablespoons olive oil
• 1 ½ teaspoons green chile powder
• 1 ½ teaspoon smoked paprika
• 1 ½ teaspoons onion powder
• 1 ½ teaspoons granulated garlic
• 1 ½ teaspoons black pepper
• ½ teaspoon ground cumin
• ½ teaspoon dried oregano
• ½ teaspoon kosher salt
• ½ cup shredded cheddar cheese
• ¼ cup shredded mozzarella cheese
• Tortilla chips or corn chips for serving

Instructions

• Add pinto beans to a blender or food processor with olive oil, spices and seasonings.
• Blend for about 30 seconds.
• Scrape down the sides and blend another 20- 30 seconds until smooth.
• Spread into a foil pie plate.
• Top with shredded cheeses.
• Place on a 350° grill with the lid closed, about 15-20 minutes or until the cheese is melted and bubbly.
• Remove from grill. 
• Serve immediately with tortilla chips.

Notes

Double recipe to feed a crowd.

Store leftover bean dip covered with aluminum foil or in an airtight container in the refrigerator up to 4 days.

Reheat in a 325° oven for 15 -20 minutes or in a non-stick skillet over low heat, stir until heated through.

Nutrition

Serving: 1g | Calories: 104kcal | Carbohydrates: 10g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Cholesterol: 7mg | Sodium: 245mg | Fiber: 2g | Sugar: 1g

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