This post contains affiliate links.
A major staple in my diet during my high school years was jalapeño bean dip. That, and a bag of nacho cheese Doritos, and I was good to go. Good times. It wasn’t the greatest diet for a growing teenage girl, but at least the beans provided protein. It could’ve been a lot worse. Today, that love for bean dip continues, only now instead of buying it in a can, I make my own. This recipe is a favorite. If you like it extra spicy, feel free to add more jalapeños. Me? I think it’s perfect as it is.
1 8-oz. pkg. cream cheese, room temperature
1 10-oz. can [Rotel] diced tomatoes with green chiles, drained
1 15-oz. can white chili beans, drained
½ t. kosher salt
¼ - ½ t. cumin
Few gratings coarsely ground black pepper
In a medium microwave safe bowl, combine cream cheese and tomatoes, and microwave on high for one minute. Stir in beans and microwave again for two minutes, stirring after one minute, until the cheese has melted and the mixture is smooth. Add remaining ingredients, and serve warm with tortilla chips. Garnish as desired.
