Recipe by Erin Eastland
Photos by Amy Sheridan
No, you can’t go wrong with a bean and cheese dip… but you can go extraordinary. Next time you’ve got the guys on the couch awaiting some game time snacks, set a few bowls of this KO Ketchup infused Bean and Cheese Dip down and wait. At first they’ll be appreciative, sure, but the truth is, they’ve had it many a time before. The real treat comes when they scoop up a mouthful with one of your homemade chips and feel the kick when the dip hits their tongue. It’s a subtle but welcomed surprise.
And can you imagine their delight when it’s accompanied by a pile of KO Ketchup Chicken Wings!
KO Beans and Cheese Dip
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Serves 8 people
Ingredients
- KO BEANS:
- 2 cans pinto beans, drained
- 1/2 serrano chili, small diced (seeds optional if you like spicy)
- 1/2 cup onion, small dice
- 2 cloves garlic, minced
- 1/2 cup K.O. Ketchup
- 2 Tbsp olive oil
- CHEESE SAUCE:
- 3 oz. each of sharp cheddar, monterey jack and velveeta cheese
- 1/2 cup onion, small dice
- 1/2 small jalepeno, small dice seeds removed
- 1/2 small frenso chili, small dice seeds removed
- 1/2 serrano pepper, small dice seeds removed
- 2 Tbsp butter
- 3 Tbsp flour
- 1 cup whole milk
- 1 Tbsp chopped fresh cilantro
- 1 small heirloom tomato, diced
- 3 Tbsp sour cream
- CHIPS :
- 12 corn tortillas
Directions
Preheat oven to 375
- Arrange the tortillas on a sheet pan, do not overlap.
- Bake for 10-12 minutes until crispy.
- Season with salt and let cool.
- Break them into chip-sized pieces.
Make the beans
- While the chips are baking, heat a medium sauce pan.
- Add the olive oil, onions and peppers.
- Cook until soft but not browned.
- Add the garlic, cook another minute and add the beans and K.O. Ketchup.
- Cook about 10 minutes, stirring often.
- When beans are heated through and sauce has come to a boil use the back of a spoon to smash about ½ of the beans.
- This will thicken it up and create a refried beans texture.
- Pour the beans into the bottom of a glass serving dish such as a pie pan or square brownie pan.
- Keep warm.
Make the cheese sauce
- In a medium heavy bottomed saucepan heat the butter.
- Saute the onions, peppers and garlic until soft but not browned.
- Add the flour, cook about 2 minutes stirring continuously and whisk in the milk.
- Whisk often until the mixture comes to a boil and thickens.
- Add the cheese and stir with a spoon until melted. Stir in the sour cream, tomatoes and cilantro.
- Pour over the warm beans.
Serve with the baked tortilla chips.
