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–+ servings
tortilla chip dipping into cheesy bean dip - close up
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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
Cook Time20 minutes
Total Time25 minutes
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