Categories: Appetizers
Ingredients
- 5 jalapenos
- 1 1/2 (15oz) cans pinto beans, rinsed and drained
- 4 oz. cream cheese
- 1/2 cup canola mayo
- 1 tsp ground cumin
- 1/4 tsp kosher salt
- 1 garlic clove, grated
- 2/3 cup chopped green onions
- Cooking spray
- 2 oz. Colby Jack, shredded
- 4 bacon slices, cooked and crumbled
- 1 tbsp chopped fresh cilantro
Directions
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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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Reduce oven temp to 350. Process beans, cream cheese, mayo, 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 until cheese melts and dip is bubbly, about 20 minutes. Remove dip from oven; sprinkle with bacon and cilantro.