Spicy Hot Bean Dip

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Preheat your oven to 190°C (375°F).

   Ca. 5 min.

2. 2

   In a food processor, combine the drained pinto beans, softened cream cheese, salsa, chopped onion, garlic, chili powder, ground cumin, salt, and crushed red pepper flakes.

   Ca. 2 min.

   Kokkens note: If you don't have a food processor, you can mash the beans with a potato masher in a large bowl and then stir in the other ingredients.

3. 3

   Pulse the mixture until it is mostly smooth, but still has a little texture.

   Ca. 1 min.

4. 4

   Transfer the bean mixture into a small oven-safe baking dish and spread it into an even layer.

   Ca. 2 min.

   Kokkens note: A 1-quart or 20cm (8-inch) round or square dish works well.

5. 5

   Sprinkle the shredded cheddar cheese evenly over the top.

   Ca. 1 min.

6. 6

   Bake for 15-20 minutes, until the dip is heated through and the cheese is melted and bubbly.

   Ca. 20 min.

   Kokkens note: You can switch to the broiler for the last minute to get the cheese nicely browned, but watch it carefully to prevent burning.

7. 7

   Carefully remove the dish from the oven and let it rest for a few minutes, as it will be very hot.

   Ca. 5 min.

8. 8

   Garnish with fresh cilantro before serving, if you like.