Bean Dip

I love football season. I also really love all the magical tailgate food that comes along with football season. Wings, nachos, party dips... these are the things I dream about during the long, hot, final days of summer. It still feels like summer here on the ranch and will for quite some time, but fall and football season are coming. I just know it. So if you're only going to make one dip in the coming season, let it be this bean dip. It’s so simple and easy to make, but so, so dreamy.

This bean dip is made all in one skillet, from start to finish. (Hello, easy cleanup!) This also means you can take it from the oven straight to the table, and the hot skillet will keep the dip warm and melty a little longer. Aside from football, this dip would also be scrumptious with a batch of veggie fajitas any night of the week. Scoop it up with tortilla chips and love your life.

What's in bean dip?

The shining star of this recipe is the beans, of course. You can use ranch-style beans, which are pinto beans in a seasoned sauce. If you can't find them, chili beans or any pinto beans can also be used. Many bean dip recipes call for refried beans, but I like to use whole beans and mash them up a bit so the dip has more texture. This dip also has onion and garlic sautéed in butter, along with some salt, pepper, and the secret weapon—enchilada sauce. Enchilada sauce gives the dip such a nice smoky and slightly spicy flavor. To amp up the creaminess, sour cream and shredded cheese are folded in before it's topped with more cheese and baked. 

The toppings are where things get even more delicious. Sprinkle on tomato, onion, cilantro, avocado, and cotija cheese, or whatever you like best! A dollop of sour cream would be great, too.

What kind of skillet do you use to make bean dip?

You'll need an ovenproof skillet, like a cast-iron skillet for this dip. If you don't have one, you can make the dip in any skillet and transfer it to a small baking dish before topping with cheese and popping it in the oven.