Bean Dip

There are so many reasons to love football season. And in my book, most of them revolve around the essentials: wings, nachos, and layer dips. These are the things I dream about during the long, hot, final days of summer. If you're only going to make one dip this tailgating season, let it be this bean dip. It’s so simple and easy to make, but so, so dreamy. Scoop it up with tortilla chips and love your life.

How do you make bean dip?

The beauty of this recipe is that it's made in one skillet from start to finish. (Hello, easy cleanup!) This also means you can take it from the oven straight to the table, and the hot skillet will keep the dip warm and melty a little longer. Aside from football, bean dip is also scrumptious alongside veggie or chicken fajitas any night of the week.

What's in bean dip?

The shining star of this recipe is the beans, of course. I like ranch-style beans, which are canned pinto beans in a slightly spicy sauce. If you can't find them, you can use chili beans or any other kind of pinto beans.

Many bean dip recipes call for refried beans, but I like to mash whole beans up a bit for extra texture. This dip is also made with onion and garlic sautéed in butter, along with some salt, pepper, and the secret weapon—enchilada sauce for a smoky and slightly spicy flavor. To amp up the creaminess, sour cream and shredded cheese are folded in before it's topped with more cheese and baked to bubbly perfection.

What toppings can you add to bean dip?

The toppings are where this dip gets even more delicious. Sprinkle on diced fresh tomatoes, onions, cilantro, avocado, and cotija cheese, or whatever you like best. An extra dollop of sour cream never hurt either.

What kind of skillet do you use to make bean dip?

You'll need an ovenproof skillet, such as cast-iron, for this dip. If you don't have one, you can make the dip on the stove in any skillet and transfer it to a small baking dish before topping with cheese and popping it in the oven.