Spicy Bean Dip

Here is the part where I lose a few readers because I used two cans of refried beans. And then here is the part where I gain a few new readers because I used two cans of refried beans. Which one are you? Either way, I don't care. Kidding. I care. But not really. But really-not.

It seems like recipes for bean dips only show up when there is some sporting event on TV. Like there were lots of bean dips floating around (go ahead and picture bean dips floating around in the sky. I did.) during the Superbowl. And tons of bean dips during the PBA Championships. What a nail-biter that was! I want bean dip for other things too. Like for lunch. Can I do that? I can.


This bean dip is better than yours because it has ground beef in it. And it has chipotle peppers in it too. It comes together in about 10 minutes and makes a lot. If you have leftovers, don't fret. Wrap up a spoonful into a tortilla and bake up some bean burritos. We did that and it was so very excellent.



1 lb ground beef
1 onion, diced
1 tsp kosher salt
A few grinds black pepper
1-2 chipotle peppers, depending on your taste, seeded and minced
3/4 tsp cumin
1/4 tsp chile powder
2 15 oz cans refried beans
1/2 cup sour cream
1 1/2 cups shredded cheddar cheese, divided
Chopped green onions, for garnish
Diced avocado, for garnish
Tortilla chips for dipping

Turn on broiler.

In a large skillet over medium high heat, add ground beef, onion, salt and pepper. Cook, breaking up the ground beef. Cook until beef is cooked through and the onion is translucent. Stir in chipotle pepper, cumin and chile powder. Add refried beans, sour cream and 1 cup cheddar cheese. Stir well to combine, until cheese is melted. Pour mixture in a 2 qt baking dish and sprinkle remaining 1/2 cup cheddar cheese on top. Put bean dip under the broiler for 5 minutes, or until the cheese is melted. Top with green onions and avocado. Serve with tortilla chips.

Rookie's Notes: When I initially tasted this, I thought it lacked salt. But when I started dipping chips, I realized it was perfect. The chips were salty and they added the right amount of salt. If I added more salt to the beans, it would have overly salty and not delicious.

If you want to make bean burritos with the leftovers, it's quite easy. Add about 1 cup of beans to a burrito-sized tortilla and fold it up to seal the edges. Bake the burritos, seam side down, at 400 degrees for 15 minutes. They are so delicious. I even texted Ethan to tell him how amazing I was. It was so good I just had to tell someone.