Spicy Cheddar Bean Dip

This dip is a major crowd-pleaser and is delicious either warm or cold. Use it with chips or as a spicy spread for sandwiches. 

Spicy Cheddar Bean Dip
1 cup dry Flourist Pinto Beans, soaked and cooked (see more below)
2/3 cup water 
1/2 cup chopped onion 
1 clove garlic, minced 
1/2 tsp ground cumin 
1 fresh jalapeno pepper, chopped 
2 tsp molasses 
4 roma tomatoes, chopped 
Juice of half a lemon 
1 tsp chipotle powder 
1 tsp salt 
1/3 cup olive oil 
1.5 cups (150g) grated sharp cheddar cheese
For optional garnish: olives, feta, tomato, sour cream, herbs, green onion 

In a medium sauce pan, add the cooked beans, water, onion, garlic, cumin, peppers, molasses, and tomatoes and simmer for one hour. Add the lemon juice chipotle powder, and salt. 

While the beans are still hot, add the oil and the grated cheese. Blend in a blender or food processor until smooth. Serve hot or cold topped with green onions, chopped cherry tomatoes, olives, and feta, sour cream, or fresh herbs like cilantro or parsley. 

Feel free to omit or halve the fresh jalapeno pepper for a less spicy dip. Yields approximately 2 cups. 

Note for this recipe: 1 cup of dry beans will yield roughly 2 1/3 cups. Find our Pinto Bean Cooking Guide here.