Beans and dips are just the amazing foods so I had to combine the two! This is a spicy mixed bean dip, I used black beans and red beans. It’s spicy, creamy, cheesy and so flavorful with all the fresh herbs! The cheesy baked top will make everyone fight to dig in first! The beans are both mashed and left whole which gives it a bite as well. This recipe is great for when you have guests over or obviously for game day and movie nights! Make it a part of your Taco Tuesdays to amp it up!! If you like beans and cheese you’ll love this! I have alternatives in the recipe to make it healthier and cut out a lot of the fat. You can definitely make the swap, its good but it doesn’t taste as amazing as the original one.
Happy Cooking!

Servings: 12-15 servings

Prep Time: 10-15 mins

Cooking Time: 1 hour

Total Time: 1.5 hours

Ingredients: 

• 1.5 tbsp vegetable oil

• 4-5 cloves garlic thinly sliced

• 1/2 cup finely chopped red onions

• 1 jalapeño finely chopped

• 2-3 scallions finely chopped ; separate white and greens

• 1 tsp Salt as per taste

• 1 tsp Cumin powder

• A tiny pinch Cinnamon powder

• 1 tsp Cayenne/paprika 

• 1/4 tsp Pepper

• 1/4 tsp sugar 

• 1/4 tsp Ginger powder or 1/2 tsp paste 

• 20oz boiled/canned beans- black and red kidney or small red beans. I used half black beans and half red kidney beans.

• 15 oz tomato sauce/purée

• 2.5 tbsp of your favorite Hot sauce 

• 1/3 cup ketchup 

• 1/2 cup  Sour cream 

• 1/4 cup cream cheese

• 3 tbsp mayo 

• 1/4 cup heavy cream

• 1/2 cup Coriander leaves and parsley 

• 2-2.5 cups Cheddar cheese grated, divided

Directions: 

1. Put a pan on low-medium heat and add oil.

2. Once the oil heats up, add garlic and cook for 2-3 mins till it starts getting fragrant.

3. Add chopped onions, jalapeños and cook for 3-5 mins till the onions are sweating.

4. Add the whites of the scallions and cook for 1-2 mins till softened.

5. Add all the spices and seasonings- ginger, paprika, cumin, cinnamon, salt, pepper and sugar and combine.

6. Add the beans and mix. While mixing the beans mash about 1/3 of them.

7. Add tomato sauce and cook well for 5-6 mins to remove the raw flavor of tomatoes. Mash more beans if you want a thicker consistency.

8. Add ketchup, hot sauce and cook. Let it come to a slow boil.

9. Add cream cheese, mayo, sour cream and combine. Immediately add heavy cream and mix it in well.

10. Add 1.5 cups cheese, chopped fresh herbs and the greens from the scallions and mix till the cheese is melted.

11. Let it cool for 15 mins and preheat the oven to 350F.

12. Transfer to a baking dish and top with the remaining cheese.

13. Cover with a foil and cook for 20 mins at 350F. Remove the foil and cook for 5-6 mins more.

14. Serve immediately with tortilla chips and enjoy!

Notes/Tips:

• You can make the dip from before and keep. It lasts well in the fridge for 2-3 days. Keep it covered. Top with cheese and bake when ready to eat.

• Use any kind of beans you like in the recipe.

• Healthier option- use 1/2 cup Greek yogurt instead of cream cheese, cream and sour cream. Use light mayo instead of regular mayonnaise and add a tbsp of lemon juice. Add only 1/2 cup cheese in the dip and 1/4 cup to top. Use low fat cheese.

• Letting the dip rest for 15 mins helps to seethe all the flavors and makes it less runny.

• You can use the leftover to make a quesadilla filing or in enchiladas, burrito and a Mexican bake (you’re getting this recipe soon)

• Don’t add too much cinnamon, it can become over powering. Literally a tiny pinch. Once while testing I put 1/4 tsp and it was too much.