Time: 25 min.
Complexity: easily
Servings: 10 - 12

The base of this quick and delicious dip is canned black-eyed beans. Toss them with grated cheddar, chopped pickled jalapeños, and butter, then bake in the oven until the cheese melts and the dip acquires a gooey texture. The ideal way to serve this dip is to transfer it to a slow cooker and place it on the table to keep it warm. Top it with corn chips and enjoy!

Ingredients:

• 3 x 425g cans black-eyed beans, rinsed
• 280 g sharp cheddar, grated
• 0.5 cup finely chopped pickled jalapeno peppers, do not drain the brine
• 55 g unsalted butter, softened
• 1/4 tsp garlic powder
• 1 medium sweet onion, finely chopped
• Corn chips, for serving
• Special equipment: slow cooker

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

black-eyed beans, jalapeno pepper, cheddar cheese, garlic powder, corn chips

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Preparation:

Step 1
• In a stand mixer or large bowl, combine the beans, cheddar, jalapeño, 3 tablespoons of the jalapeño brine, butter, garlic powder, and onion and blend until smooth. Season with salt and pepper to taste.
Step 2
• Transfer the dipping sauce to a medium slow cooker and serve warm with corn chips for dipping.
  
  If you don't have a slow cooker, you can transfer the sauce to an 8x10-inch baking dish and reheat it in the oven at 375°F (190°C) for 7-8 minutes and serve immediately.

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