No-Fuss Bean Dip ~ The classic party dip quickly made at home using ingredients probably found in your pantry.
Back then, bean dip came from a small not quite paper, but not quite tin container available in the chip aisle of the grocery store. They still make it. Every time I pass it, I get a twinge of nostalgia. Now I make my own bean dips. I say dips, plural, because I have many different versions depending on my mood. It has been feeling a bit more like fall lately and with fall, that means football, and football means junk food. Bean dip can actually be considered a junk food, if you buy it in that oddly packaged container at the market.But I like to think my version is just as tasty and a lot more healthy. You can make this vegan, vegetarian, or gluttonous, however it suits you best. This particular recipe is vegetarian, as I use a non-fat, vegetarian can of refried beans and some cheese. Use vegetarian beans and skip the cheese and you have vegan bean dip.This is my no fuss version. It is literally no fuss. Add these few ingredients to a pan or pot, heat, serve, and enjoy.
No-Fuss Bean Dip
- 1-16 oz . can refried beans
- 1/4 cup Monterrey Jack cheese; plus more for garnish
- 2 tbsp . diced green chilies
- 1/4 cup broth (chicken or vegetable)
- Black pepper to taste
- 1/3 tsp . granulated garlic
- Salt to taste
Add all to sauce pan or skillet.
Bring to a simmer.
Once all the cheese has melted and the broth has been incorporated, garnish with some more cheese and serve with your favorite chip for dipping.
*Bonus recipe. I love corn tortillas as much as the next person but I wanted some fried flour tortilla chips. I cut up some flour tortillas into ‘chips’ and then heated some high-heat frying oil. I fried a few of the chips at a time until they started to turn golden. Then I placed them on a few paper towels to absorb any clinging oil.