Chips and dip are usually the beginning of any great gathering. Our spicy bean dip fits the bill. Think game day, barbecues, family get-togethers, parties. Easy and delicious with a little kick of heat.
Our spicy bean dip is loaded with the flavors you love; chili powder, fresh jalapeño, cheddar cheese, garlic, onion and habanero only if you enjoy heat. The advantage to making it homemade far outweigh the convenience of store bought.
Is our homemade spicy bean dip healthy?
Our dip includes a bold Mexican /Southwestern taste that a mass-produced store bought product cannot rival. Its advantages include its ease of preparation (about 15 minutes) and most importantly what it lacks… added salt, fat and preservatives. So yes, our spicy dip is healthier than store bought. The result is a little less guilt after devouring more than your share of this dip!
Are tortilla chips healthy?
We avoid store bought tortilla chips that are fried and salted. Consider placing fajita sized tortillas into an omelette pan and browning both sides quickly. Remove and cut into eighths. The result will be a non-fried tortilla chip with a unique texture often only found at mexican restaurants! Better taste with less salt and fat.
What about cream cheese and sour cream?
Many enjoy combining cream cheese or sour cream with their dip. This will quickly add to your fat and calorie count. We feel our recipe has enough flavor as a stand alone dip. If you want to combine something with our bean dip, avoid the sour cream and try our homemade guacamole.
We could not find any authoritative sources examining the roots of this popular appetizer. It appears to have developed in America as a snack food associated with the our love for snacking and Tex mex foods. As most of us are aware, it’s very difficult to avoid a great dip!
Looking for more Appetizers?
Check out some of our other recipes that will work as an appetizer.
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Spicy Bean Dip
6
servings5
minutes10
minutesCreamy, cheesy and easily customizable to fit your spice level.
Ingredients
2 Small Jalapeños
2 Cloves garlic minced
1 Small onion finely chopped
1 habanero or a red sweet pepper if you don’t want the extra spice
2 Tbs Avocado oil
2 tsp chili powder
1 14 oz can of red kidney beans
3/4 to 1 cup shredded cheddar cheese
2 Tbs chopped cilantro
salt and pepper to taste
Directions
- Seed jalapeños and finely dice. Mince garlic and finely chop the onion.
- Drain the kidney beans reserving the liquid. Take 2 Tbs of the beans and set aside. Purée the remaining beans in a blender or a food processor.
- Heat avocado oil in a large skillet. Add onions, garlic and jalapeños and chili powder. Cook gently for about 5 minutes or until onions become translucent but not browned.
- Add the puréed beans to the skillet along with 2-3 Tbs of the reserved can liquid. Gently heat while combining the ingredients.
- Add the reserved kidney beans, chopped cilantro and cheddar cheese. Stir while cooking gently for 2-3 minutes until cheese is completely melted. Add salt and pepper to taste.
- Top with the habanero or sweet red pepper, cut into small strips. Serve warm with chips or some lightly toasted and salted cut tortillas. Enjoy!
Notes
- If you enjoy spice, add whatever chili peppers are your favorite. Use spicy chili powder in place of regular. If you’re not a fan of spice, use sweet bell peppers in place of spicy ones.
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