A scoop of this dip on a crispy tortilla chip is addictively cheesy, spicy, and gooey. Start by making a batch of refried beans with canned beans, then mix in lots of sharp cheddar, pickled jalapeños, and hot sauce. Pour it into a baking dish, top with more shredded cheese, and broil it or heat it on the grill until bubbly. We created this dip for tailgating and feeding friends at your place watching the game, but it also makes a delicious breakfast when stuffed in a tortilla with scrambled eggs and slices of avocado.
Game plan: This recipe can be made at home, transported, and reheated on a grill for tailgates and barbecues. Make the dip through step 6, transfer it to a disposable foil tray, and cool completely. Sprinkle with the remaining cheese, cover with aluminum foil, and refrigerate. When ready to serve, place the covered tray directly on the grill grates over medium heat (about 350°F to 450°F) until the dip is warmed through and the cheese on top is melted, about 30 minutes.
You’ll need to make the Pickled Jalapeños before you begin.
- Yields: 8 to 10 servings
- Difficulty: Easy
- Total: 40 mins
- Active: 40 mins
- 2 (15-ounce) cans pinto beans (do not drain)
- Water, as needed
- 1/3 cup vegetable oil
- 1 medium white onion, finely chopped (about 1 cup)
- 5 medium garlic cloves, finely chopped
- 1 teaspoon kosher salt, plus more as needed
- 1/2 teaspoon ground cumin
- 8 ounces sharp cheddar cheese, shredded (about 3 cups)
- 1/2 cup coarsely chopped Pickled Jalapeños (see Game Plan note)
- 2 tablespoons mild Mexican-style hot sauce, such as Cholula
- Tortilla chips, for serving
- Heat the oven to broil and arrange a rack in the upper third.
- Place a strainer over a large bowl and drain the beans. Measure 1 1/4 cups of the bean liquid; set the liquid and beans aside. (If you don’t have enough bean liquid, add water as needed.)
- Heat the oil in a large frying pan over medium heat until shimmering. Add the onion, garlic, measured salt, and cumin and cook, stirring occasionally, until the onion has softened, about 5 minutes.
- Add the beans, stir to combine, and mash with the back of a spoon or a potato masher until coarsely mashed.
- Cook, stirring constantly, until the bean starches coat the bottom of the pan and turn golden brown, about 2 to 4 minutes. Add the reserved bean liquid and cook, stirring and scraping the bottom of the pan, until combined and bubbling, about 2 minutes.
- Add 2 cups of the cheese, the jalapeños, and the hot sauce and stir until combined and the cheese has melted. Taste and season with salt as needed.
- Transfer to an 8-by-8-inch baking dish and sprinkle the remaining cup of cheese over the top in an even layer. Broil until the cheese has melted, about 2 to 3 minutes. Serve with tortilla chips.