Pioneer Woman Bean Dip

Pioneer Woman bean dip is an easy skillet appetizer made with mashed beans, enchilada sauce and melted cheddar jack cheese, ready in 20 minutes. Try this cheesy bean dip for tailgate parties, Super Bowl night or Cinco de Mayo, since it's one-pan and goes straight from oven to table piping hot.

Mash the beans with a fork instead of using refried beans, because whole beans give you better texture and let each bite feel less mushy. Skip this step and the dip turns into a smooth paste that lacks personality.

Sautéing the onion and garlic in butter before adding the beans builds a sweet, savory base that canned beans alone can't deliver. Broiling the cheese until it browns and bubbles also gives you crispy edges that stay melted longer.

Pioneer Woman Bean Dip

0.0 from 0 votes

Course: AppetizerCuisine: American, Tex-MexDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

5

minutes

Calorieskcal

This skillet dip combines mashed beans, enchilada sauce and two cheeses in one ovenproof pan, then broils until bubbly. Fresh tomatoes, cilantro, avocado and cotija cheese pile on top for a crowd-pleasing appetizer that travels well to tailgates and parties.

Ingredients

• 3 tbsp. salted butter
  

• 1/2 small white onion
  

• 5 garlic cloves, minced
  

• Kosher salt and black pepper
  

• 2 (14.5-oz.) cans ranch-style beans, pinto beans, or chili beans
  

• 3/4 c. enchilada sauce
  

• 1/3 c. sour cream, plus more for serving
  

• 2 c. grated cheddar jack cheese (about 8 oz.)
  

• 1 Roma tomato, diced
  

• 1/2 small white onion, diced
  

• 2 tbsp. cilantro leaves
  

• 1/2 avocado, sliced
  

• 1/4 c. crumbled cotija cheese
  

• Sour cream (optional)
  

• Tortilla chips
  

Directions

• Preheat the broiler: Preheat your broiler and get an ovenproof skillet ready. You'll be cooking and finishing this dip in the same pan.
• Cook the aromatics: Heat 3 tablespoons of salted butter in the skillet over medium heat, then add 1/2 small diced white onion and 5 minced garlic cloves. Season with salt and pepper, then cook for 2 to 3 minutes until soft and translucent.
• Add the beans and sauce: Stir in 2 cans of ranch-style beans (or pinto or chili beans) and 3/4 cup of enchilada sauce. Simmer for 2 to 3 minutes, then mash the beans with the back of a fork until they're partially broken up but still chunky.
• Fold in the cheese: Mix 1/3 cup of sour cream and 1/2 cup of the cheddar jack cheese into the bean mixture, stirring until combined. Top with the remaining 1 1/2 cups of cheddar jack cheese spread in an even layer.
• Broil until bubbly: Slide the skillet under the broiler for 3 to 4 minutes, watching carefully as the cheese browns and bubbles. The dip is ready when the cheese turns golden with brown spots.
• Garnish and serve: Remove the skillet from the broiler and top with 1 diced Roma tomato, 1/2 small diced white onion, 2 tablespoons cilantro leaves, 1/2 sliced avocado and 1/4 cup crumbled cotija cheese. Add extra sour cream if you like, then serve hot with tortilla chips on the side.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, OXO 4-sided box grater, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use refried beans instead of whole beans?

You can, but mashing whole beans gives you better texture that feels less gluey. Refried beans make a smoother dip, so if that's your preference, just skip the mashing step and fold them straight in.

What should I do if I don't have an ovenproof skillet?

Make the dip on the stovetop in any skillet, then transfer it to a small baking dish before topping with cheese and broiling. The cooking time stays the same, just pop the baking dish under the broiler for 3 to 4 minutes.

How long can I keep leftover bean dip?

Store it in an airtight container in the fridge for up to 3 days. Reheat gently in a 350°F oven for about 10 minutes, since the dip can dry out if you overheat it.

Can I make this dip ahead for a party?

Prepare everything up to the broiling step the night before and cover it in the skillet with plastic wrap. About 15 minutes before guests arrive, pop it under the broiler to warm and melt the cheese.

What's the most common mistake when making this dip?

Skipping the sautéed onion and garlic is the biggest miss, since that butter base adds depth the beans can't provide alone. Also, broiling too long turns the cheese dark brown instead of golden, so keep an eye on it.