Crowd Pleasing Bean Dip

Our kids love beans and helping out in the kitchen. If you love beans you need to try our crowd pleasing bean dip.

Since it’s summer, we’ve been a little lazy in the kitchen. We’re preferring to grill outside, eat light salads, and enjoy all the vegetables we’re growing in our garden and the herbs on the back deck.

Our oldest makes a great guacamole and has just started making this bean dip.

It’s AMAZING and so easy.

It’s the perfect dish if you want an appetizer, or a meal. We had this one night for dinner. It’s also a great crowd pleaser. You can get it ready before your friends come over and then heat it up when everyone gets to your home.

We used a chili from our garden for this recipe:

We also used fresh parsley. You could also use fresh cilantro but we didn’t have any.

We have a great restaurant in Scituate Harbor, called Galley, that does amazing tacos and small plates. It has a great coastal theme and we love the food. They had a bean dip on the menu that he just adored. It no longer is on the menu so we’re trying to recreate that same flavor at home.

You won’t believe how easy this is, and you probably already have many ingredients in your cupboard.

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Crowd Pleasing Bean Dip

Ingredients

• Can of Black Beans
• Can of Kidney Beans
• Amy’s Refried Beans with green chilis
• Shredded Mexican Blend Cheese or Cotija Cheese
• 3 Tablespoons of Adobo
• 1 Tablespoon of Onion Powder
• 1 Tablespoon Cumin
• 1 Tablespoon Chili Powder
• Handful of fresh Parsley
• Chopped Chili
• Salt and Pepper to taste

Method

In a food processor blend together the three cans of beans, you want to pulse it.

Add the parsley, chopped chili and all the seasonings. Pulse until combined. You still want to have some whole beans in the blend so don’t blend too much.

Spray a pan with Pam or grease with butter. We used a paella dish friends gave us years ago, from Spain. Spread the bean mixture in the pan.

Top with fresh grated cheese. We’ve done it with cotija cheese which was amazing, but didn’t have any these time around, so used a Mexican cheese blend.

Bake in the oven at 375F until the cheese melts and the bean dip is heated through, approximately 20 minutes.

Serve this crowd pleasing dip with chips!

That’s it! Isn’t that easy???

It’s soooooo good. The blend of salty and tangy is incredible in this dish, not to mention the melted cheese.

We really LOVE Mi Nina Chips. They’re made here in Massachusetts and are the best chips.

They are so light and only have a few ingredients.

While I was taking photos Max was right there waiting to dive into the bean dip.

Funny thing is he actually stole a few chips with the dip on it. Maybe he’s part Chihuahua….

I hope you enjoy our crowd pleasing bean dip as much as we do. The boys want to make it every night 🙂

What recipes are you guys enjoying this summer?