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Cheesy Dip Bean with tomatoes and tortilla chips on a white plate on top of a wooden table.
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Cheesy Bean Dip

Course Appetizer, Side Dish
Cuisine American
Keyword Beans, Cheese, Chili Powder, Colby Jack Cheese, Cumin, Diced Tomatoes, Dip, Garlic Powder, Green Chilies, Onion Powder, Pinto Beans, Tomato, Tomatoes
Cooking Method Stovetop
Prep Time 8 hours
Cook Time 2 hours
Total Time 10 hours
Servings 10
Calories 184kcal
Author Adapted from www.wonkywonderful.com

Equipment

  • Stovetop
  • Large Pot

Ingredients

  • 1 pound Pinto Beans Dried
  • 6 cups Water
  • 1 Tablespoon Cumin
  • 1 teaspoon Chili Powder
  • 1 teaspoon Onion Powder
  • 1 teaspoon Garlic Powder
  • ½ teaspoon Ground Black Pepper
  • 4 ounces Green Chilis
  • 1 can Diced Tomatoes 14½ ounces
  • ½ teaspoon Salt
  • 2 cups Colby Jack Cheese Shredded

Instructions

  • Rinse and soak beans overnight. Then drain and rinse beans.
  • Transfer beans to a large pot, and add the 6 cups of water. Bring to a boil over medium heat.
  • Add the cumin, chili powder, onion powder, garlic powder, and pepper.
  • Decrease the heat to medium-low and partially cover with lid. Simmer beans for one hour, until beans are soft with a small amount of liquid remaining.
  • Add the chilis and diced tomatoes. Simmer uncovered for 15 to 20 minutes.
  • When most of the liquid has evaporated, turn heat to low and add salt.
  • Mash the beans with a potato masher, fork, or blender.
  • Stir in the cheese, and serve hot.

Nutrition

Calories: 184kcal | Carbohydrates: 16g | Protein: 11g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 25mg | Sodium: 328mg | Potassium: 350mg | Fiber: 5g | Sugar: 2g | Vitamin A: 672IU | Vitamin C: 7mg | Calcium: 218mg | Iron: 2mg