Smokey Mexican Bean Dip (Skillet Dip)

The best thing about this Mexican Bean Dip is that it only takes about 10 minutes of hands on time to prepare and uses pantry staple ingredients. Make this dip and take to your next party or tailgate. Everyone loves a cheesy dip and chips!

What Is Mexican Bean Dip?

Mexican Bean Dip is a warm appetizer made up of two types of beans, vegetables, cheese and warm spices. It is made on the stove using an oven safe pan and then baked to allow the cheese to melt and the dip to solidify together.

Top the dip with your favorite Mexican inspired toppings! I like to use avocado slices and cilantro. You could use fresh salsa, sour cream or Cotija cheese! The options are endless.

Details

Level of Difficulty: This Bean Dip recipe is simple! Some chopping, sauteing, mixing and baking is involved. All simple tasks, I promise!

Taste: This dip is NOT spicy! This Bean Dip has a smokey and sweet flavor with a creamy texture.

Time: Including prep and bake time, this appetizer takes less than 30 minutes to make!

Ingredient Notes

• Extra Virgin Olive Oil: this is used to sauté the vegetables. Replace with butter if you do not have EVOO.
• Poblano Peppers: These peppers are mild and slightly sweet when sauteed. Substitute green peppers.
• Red Onion: Substitute a white onion.
• Chili Peppers in Adobe Sauce: I use the canned peppers. Find them in the International Section in your grocery store.
• Corn: 2 ears of fresh corn is best but if you do not have fresh corn, use a can of whole kernel yellow corn or frozen corn.
• Black Beans: Remember to drain and rinse your beans if using canned beans.
• White Beans: Substitute Navy Beans or Pinto Beans.
• Cumin
• Paprika
• Salt
• Black Pepper
• Garlic Powder
• Chili Powder
• Adobe Sauce: This sauce comes directly from the can of peppers. The sauce adds a little heat to the bean dip.
• Cream Cheese: The cream cheese gives the dip a smooth and creamy consistency.
• Whole Milk Greek Yogurt: The Greek Yogurt helps to give the dip a creamy consistency with less fat content than cheese. If you do not have Greek Yogurt, use an entire stick of cream cheese or substitute sour cream.
• Shredded Cheese: I like to use a shredded Mexican cheese or Colby Jack cheese. Substitute your favorite cheese here! Queso and Cotija Cheese are great and authentic options.

Equipment

• Sharp Knife: A sharp knife will be used to chop the red onion, poblano pepper and chili peppers.
• Large Cutting Board
• Can Opener
• Oven Safe Pan: I love this Lodge Cast Iron Pan. It doubles has two pans or a pan with a lid. You can take this pan directly from the stove to the oven.