⅓cupenchilada sauce or your favorite salsa (mild or medium)
½yellow onion, finely diced
1orange bell pepper, diced
¾cupfresh or frozen sweet corn
1 ½cupshredded Mexican blend cheese
A few sliced cherry or grape tomatoes
Cotija or feta cheese
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.
Easy + Cheesy Southwest Bean Dip
Amount Per Serving (1 serving (about 1/3 cup))
Calories 161Calories from Fat 44
% Daily Value*
Saturated Fat 2.2g14%
* Percent Daily Values are based on a 2000 calorie diet.