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–+ servings
Smoky Mexican Bean Dip with avocados, limes, red onions, cilantro, chips and beer
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Smoky Mexican Bean Dip (Skillet Recipe)

Smoky Mexican Bean Dip is your new gameday appetizer! This vegetarian appetizer has a smokey flavor and comes together in less than 30 minutes!
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Appetizer
Cuisine: American
Servings: 8
Calories: 308kcal
Author: Lynne Kenton

Equipment

  • 1 Sharp Knife
  • 1 Cutting Board
  • 1 Can Opener
  • 1 Oven Safe Pan

Ingredients

  • 2 tablespoon Extra Virgin Olive Oil
  • 2 Poblano Peppers Chopped
  • ½ cup Red Onion Chopped
  • 1-2 Chili Peppers in Adobe Sauce Chopped
  • 15 oz Canned Corn Drained
  • 15 oz Canned Black Beans Drained & Rinsed
  • 15 oz Canned White Beans Drained & Rinsed
  • ½ teaspoon Cumin
  • 1 teaspoon Paprika
  • 1 teaspoon Salt
  • ½ teaspoon Black Pepper
  • 1 teaspoon Garlic Powder
  • ½ teaspoon Chili Powder
  • 1-2 tsp Adobe Sauce
  • 4 oz Cream Cheese
  • ½ cup Whole Milk Greek Yogurt
  • 1 cup Shredded Cheese Cojita, Mexican Blend, Colby Jack

Instructions

  • Preheat oven to 400 degrees Fahrenheit.
  • Add extra virgin olive oil to an oven-safe pan and heat to medium heat.
  • Add poblano peppers, onion and chili peppers. Sauté for 5 minutes until vegetables are tender.
  • Add corn, black beans and white beans. Stir to combine.
  • Sprinkle with cumin, paprika, salt, pepper, garlic powder and chili powder. Stir to mix.
  • Stir in adobe sauce, Greek yogurt and cream cheese until dip is creamy.
  • Sprinkle with cheese. Bake for 10-15 minutes until cheese is hot and bubbly.

Nutrition

Serving: 8g | Calories: 308kcal | Carbohydrates: 32g | Protein: 14g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.001g | Cholesterol: 29mg | Sodium: 875mg | Potassium: 596mg | Fiber: 7g | Sugar: 2g | Vitamin A: 607IU | Vitamin C: 27mg | Calcium: 194mg | Iron: 3mg