Description
An easy, cheesy dip made with creamy white beans, flavorful green chiles, and beer. Perfect served with tortilla chips!
Ingredients
- 2 Tablespoons Olive Oil
- 4-½ ounces, weight Green Chiles
- 1 Jalapeño, Chopped (optional But Adds More Heat)
- 4 cloves Garlic, Finely Chopped
- 1 cup Finely Chopped Yellow Onion
- 12 ounces, weight White Beans (canned), Rinsed And Drained Well
- 6 ounces, fluid Beer (IPA Works Well)
- 12 ounces, weight Monterey Jack Cheese, Cut Into Cubes
- ⅓ cups Fresh Cilantro Leaves, Roughly Chopped
- 2 Tablespoons Fresh Lime Juice
- Yellow Corn Chips, To Serve
Preparation
Heat the olive oil in a cast iron or other oven proof skillet over medium heat. Add the green chiles, jalapeño (if using), garlic and onion to the skillet and heat until softened and fragrant, 2-3 minutes.
Add the beans to the skillet and stir to combine. Pour the beer into the skillet and bring to a boil. Reduce the heat and simmer until the liquid has reduced by nearly half.
Turn off the heat and add the cheese. Transfer the skillet to the oven and bake for 20-25 minutes or until the cheese is bubbly and beginning to brown on top. If needed, set the broiler to low to brown the cheese a little further.
Sprinkle with fresh cilantro and lime juice. Serve the dip piping hot with tortilla chips on the side.
