Ingredients
- 70 grams jalapeno peppers (5 peppers)
- 22 1/2 ounces pinto beans (1 1/2 -15 ounce cans unsalted pinto beans, rinsed and drained)
- 4 ounce low-fat cream cheese (1/3-less-fat cream cheese)
- 1/2 cup mayonnaise (canola mayonnaise)
- 1 teaspoon ground cumin
- 1/4 teaspoon salt
- 1 garlic clove, grated
- 2/3 cup green onions, chopped (about 3)
- 2 ounces Colby Jack cheese (shredded, about 1/2 cups)
- 4 ounces sliced bacon (4 slices, cooked and crumbled)
- 1 tablespoon cilantro, chopped (fresh, optional)
How to Make
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Step 1: Preheat broiler with oven rack in top position. Arrange jalapenos on a foil-lined baking sheet. Broil, turning occasionally, until charred on all sides, about 8 minutes. Wrap jalapenos in foil from pan; let stand 10 minutes. Rub off skins; discard skins. Discard stems, membranes, and seeds. Finely chop jalapenos.
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Step 2: Reduce oven temperature to 350°F. Process beans, cream cheese, mayonnaise, cumin, salt and garlic in a food processor until smooth, stopping to scrape down sides of bowl as necessary. Add jalapenos and onions; pulse just until combined. Spread mixture evenly in a 9-inch pie pan coated with cooking spray; top evenly with Colby Jack cheese. Bake at 350°F until cheese melts and dip is bubbly, about 20 minutes. Remove dip from oven; sprinkle with bacon and cilantro, if desired.
Tips & Variations
- Cooking spray
We hope you enjoy this recipe!
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