Cheesy Bean Dip

This finger-lickin’ good bean dip calls for a surprising secret ingredient: powdered peanut butter


1 can (15-oz) pinto beans (undrained)
1/3cup vegetable oil
1 medium white onion, finely chopped
5medium garlic cloves, minced
1teaspoon Kosher salt
1/2teaspoon ground cumin
2tablespoons PB2
8ounces sharp cheddar cheese, shredded
1/2cup coarsely chopped pickled jalapeños
2tablespoons mild Mexican style hot sauce
Tortilla chips


  1. Heat oven to broil and arrange a rack on the upper third.
  2.  Place a strainer over a large bowl and drain the beans. Measure 1 ¼ of the bean liquid: set the liquid and beans aside, (if you don’t have enough bean liquid, add water)
  3.  Heat the oil in a large frying pan over medium heat until simmering.
  4.  Add the onions, garlic, salt and cumin and cook, stirring occasionally until the onion has softened, about 5 minutes.
  5.  Add the beans, stir to combine, and mash with the back of a spoon until coarsely mashed.
  6. Cook, stirring constantly until the bean starches coat the bottom of the pan and turn golden brown, about 2-4 minutes .
  7.  Add the reserved bean liquid and cook, stirring and scraping the bottom of the pan, until combined and bubbly, about 2 minutes.
  8.  Add 2/3 of the cheese, the jalapenos, PB2 and hot sauce and stir until combined and the cheese has melted.
  9.  Taste and season with salt as needed.
  10.  Transfer to an 8 x8 baking dish and sprinkle the remaining cheese over the top in an even layer.
  11.  Broil until the cheese has melted, about 2-3 minutes.
  12.  Serve with tortilla chips.

Recipe courtesy of Bell Plantation