Photography by John O’Hagan Recipe Development by by Vanessa Rocchio Styling by Maghan Armstrong
Creamy, smoky, and just a little spicy, this baked bean dip is loaded with bacon, cheese, and bold Creole flavor—perfect for scooping.
Spicy Bean Dip
Makes 4 to 6 servings
Ingredients
- 4 slices thick-cut bacon, chopped
- 1 (15.5-ounce) can dark red kidney beans, rinsed and drained
- 2 cups chopped yellow onion
- 1 cup chopped celery
- 1 tablespoon chopped garlic
- 1 (8-ounce) package cream cheese, room temperature
- 1 cup shredded extra-sharp Cheddar cheese, divided
- 1 cup shredded part-skim low-moisture mozzarella cheese, divided
- ½ cup thinly sliced green onion
- ½ cup mayonnaise
- 1 teaspoon smoked paprika
- 1 teaspoon Creole seasoning
- ½ teaspoon cayenne pepper
- Corn chips, to serve
- Garnish: sliced green onion, chopped cooked bacon
Instructions
- Preheat oven to 375°. Spray a 1½-quart baking dish with cooking spray.
- In a medium skillet, cook bacon over medium heat, stirring occasionally, until browned and crisp, 6 to 8 minutes. Remove bacon using a slotted spoon; let drain on paper towels. Reserve drippings in skillet.
- In same skillet, cook beans, yellow onion, celery, and garlic over medium heat, stirring occasionally, until vegetables are tender. Transfer bean mixture to a medium bowl; stir in cream cheese, ¾ cup Cheddar, ¾ cup mozzarella, green onion, mayonnaise, paprika, Creole seasoning, and cayenne.
- Spoon bean mixture into prepared pan. Top mixture with remaining ¼ cup Cheddar and remaining ¼ cup mozzarella.
- Bake until golden brown and bubbly, 25 to 30 minutes. Serve with chips; garnish with bacon and green onion, if desired.
Yummy!