Is it already time to start thinking about football food?
This was a serious question I had to ask myself. And sadly, the answer is yes. Summer will eventually dwindle and we’ll be stuck inside each Sunday glued to our TVs listening to Joe Buck.
Look, I know many of us aren’t interested in the game, but rather the food, and there’s nothing wrong with that! Appetizers and game day food should be taken very seriously because we don’t want a bunch of HANGRY people screaming at the TV.
That’s why I’m here with a simple savory solution: EASY CHEESY BEAN DIP. With southwest flavors like red chili, enchilada sauce, corn, bell peppers and onion! Can I get a yum?!
The best part? It only takes around 30 minutes from start to finish.
What are the ingredients in this bean dip?
This bean dip is made with a few simple ingredients that you likely already have in your pantry and fridge. If you don’t already have a few cans of BUSH’S® Savory Beans, then I highly suggest picking some up the next time you’re at the store; they’re great for throwing into tacos, tossing into stuffed peppers and of course, making easy appetizers like this one. Here are the ingredients you’ll need:
- BUSH’S Southwestern Style Pinto Beans™ (made in a flavorful red chili sauce!)
- Enchilada sauce (or your favorite salsa!)
- Fresh or frozen sweet corn
- Yellow onion
- Orange bell pepper (red bell pepper works too!)
- Shredded Mexican cheese blend
How do you make the southwest bean dip?
What I love the most about this southwest bean dip is that it’s easy to throw together when you’re having a party, can be made ahead of time, and is great for serving a crowd. It’s chunky yet still creamy, savory, cheesy and so ridiculously simple! Here’s how to make it:
Step 1: First you’ll process one can of BUSH’S Southwestern Style Pinto Beans™ and some enchilada sauce (or salsa) in a blender or food processor. This is so we have a nice creamy bean base! Pour it into an 8×8 inch greased pan. Stir in another can of BUSH’S Southwestern Style Pinto Beans™ that have NOT been processed.
Step 2: Saute corn, bell peppers and onions in a skillet for a few minutes, then stir into bean mixture that’s already in the pan. Top with shredded cheese and cover with foil.
Step 3: Bake for 20-25 minutes until nice and bubbly and cheese is melted. Top with jalapenos, avocado, cilantro, cherry tomatoes and whatever else your heart desires. Serve with tortilla chips!
How to make bean dip ahead of time
If you want to prepare this bean dip ahead of time, you totally can! Simply mix all ingredients together in the pan as directed and cover with cheese. Place foil over the top of the pan, then place in fridge until ready to bake. You may need to add a few extra minutes of baking time, but rest assured the bean dip will still be delicious! Bean dip can be prepared up to 3 days ahead of time.
I hope you love this cheesy southwest bean dip! If you make it be sure to leave a comment & a rating so I know how you liked it. Enjoy, xo!
Easy + Cheesy Southwest Bean Dip
- For the bean dip:
- 2 15.4 ounce cans BUSH’S Southwestern Style Pinto Beans™
- ⅓ cup enchilada sauce or your favorite salsa (mild or medium)
- ½ tablespoon olive oil
- ½ yellow onion, finely diced
- 1 orange bell pepper, diced
- ¾ cup fresh or frozen sweet corn
- 1 ½ cup shredded Mexican blend cheese
- For garnish:
- 1 jalapeno, sliced
- ½ avocado, sliced
- 2 tablespoons diced cilantro
- A few sliced cherry or grape tomatoes
- Cotija or feta cheese
- Lime wedges
- For serving:
- Tortilla chips
Preheat oven to 350 degrees Grease a 9x9 inch pan with oil or cooking spray. Set aside.
Add one can of BUSH’S Southwestern Style Pinto Beans™ and 1/3 cup enchilada sauce or salsa to a blender or food processor and process/blend until smooth. Pour it into prepared pan. Stir in the remaining beans from the other can.
Add olive oil to a large skillet and place over medium heat. Add diced onion, bell pepper and corn and saute for 3-5 minutes until onion and peppers cook down a bit. Add mixture to the pan with the beans.
Gently stir all the ingredients in the pan together so that they are well incorporated. Add shredded cheese on top, then cover with foil and bake for 20-25 minutes until bean dip is bubbling along the edges and cheese is nice and melted. Garnish with jalapeno slices, avocado slices, cilantro, sliced cherry tomatoes and crumbled cheese. Serve immediately with tortilla chips for dipping. Serves 10.
This recipe is sponsored by BUSH’S® Beans. All recipes, text and opinions are my own. Thanks for supporting AK and the brands that help make this site possible.
Best. Dinner. Ever. So glad you guys loved it!
delicious recipe! Had to stop myself from eating the whole thing. I added a clove if crushed garlic to the sautéed veggies but followed the recipe exactly other than that and it was perfect! It would be great for football sundays and parties
Delicious! Love this one for parties and feeding a crowd!
looks so delicious, thanks!
One place you say to add a third a cup of enchilada sauce or salsa and then in the directions you say to use a half a cup. Which is the right measurement
Thanks for the catch! I used 1/3 cup (but 1/2 cup will work just as well).
I couldn’t find southwest style pinto beans. Which would be a better substitute Pinto beans with jalapeño or pinto beans in chili sauce?
Both would be delicious! Just depends on your taste preferences 🙂
ALL recipes have turned out fabulous! I enjoy you on Facebook and looking you up on line! God Bless always!!
So happy to hear that! I hope you keep finding recipes here that you love 🙂
This was delicious for Super Bowl 2023. My question ~ was I to have rinsed the beans? Seemed a little watery for the chip!
Thanks Monique.. love your website and yummy healthy food. You are my Go-To when I cook lately