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Makes
about 2.5 cups worth of dip
Author Notes
Here is an easy but delicious white bean dip you will have to make for your next get-together! The spices and cheese make this dip full of flavor, with the added creaminess that balances out the spice! This is a dip that can also be made ahead of time and stored in the refrigerator if needed. —The Spoon and Pint
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Ingredients
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15.5 ounces
great northern beans (canned)
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2 ounces
softened cream cheese
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1/3 cup
sour cream
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1/3 cup
cheddar cheese curds (white)
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1/3 cup
Wisconsin sharp cheddar cheese (shredded)
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2 tablespoons
diced jalapeños (We used from a jar, tamed version)
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2 tablespoons
whole milk
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1 teaspoon
minced garlic (jar)
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1/2 teaspoon
onion powder
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1/2 teaspoon
Old El Paso taco seasoning
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1/2 teaspoon
sea salt
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1/2 teaspoon
crushed black pepper
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1/4 teaspoon
cayenne pepper
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red pepper flakes + shredded sharp cheddar + crumbled cheese curds for serving
Directions
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Drain juice from beans and rinse with cold water. Place all ingredients in a food processor and mix until you get a smooth texture. Place dip in a serving bowl and garnish with red pepper flakes. Top with some shredded sharp cheddar and crumbled cheddar cheese curds. Serve with tortilla chips! Pair this dip with a pale ale!
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