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Santiago Bean Dip

December 29, 2011

This is going to be my go-to potluck party food because it’s easy to make, sits and travels

santiago bean dip

well and is vegetarian.  It comes from the Kitchn and has all the things I love in a dip…beans, rice, cumin.  Alternatively, you can make this filling, not bake it, and use it to fill flour tortillas, then grill the tortillas for a hot wrap sandwich.  Make some extra to do that, or use the leftovers.  I made this in a cast iron skillet which helps keep it warm and is very portable.  It serves 10-12 as an appetizer.


1 15 ounce can pinto beans, rinsed and drained

1 15 ounce can black beans, rinsed and drained

1 15 ounce can navy beans, rinsed and drained

1 c cooked white rice (I use medium grain)

1 c diced tomato

1/2 c diced onion (I left this out)

3 c (12 ounces) grated cheddar-monterey jack blend, divided

2 T finely diced pickled jalapeño

1/2 t cumin

1/2 t garlic powder

1/8 t cayenne pepper (optional)

salt and pepper to taste

For serving:
Tortilla chips
Sour cream


Preheat oven to 400°.  In a large bowl, combine the beans, rice, tomato, onion, 2 cups of cheese, jalapeno, and spices. Season generously with kosher salt and pepper. Pour into a greased 10-inch cast iron skillet or round baking dish. Cover with aluminum foil and cook for 30 minutes.

Remove from the oven and take off the aluminum foil. Sprinkle the remaining 1 cup of cheese over the top and continue to bake until the cheese is melted, about 5 – 10 more minutes.

Serve warm with tortilla chips, sour cream, and salsa.

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