Ingredients

The following ingredients have 12 Servings
  • 2 medium garlic cloves
  • 15-ounce can pinto beans
  • 3/4 cup whole milk Greek yogurt
  • 1 teaspoon cumin
  • 1/2 teaspoon onion powder
  • 1 teaspoon oregano
  • 1 teaspoon chili powder
  • 15-ounce can white beans
  • 1 1/2 to 2 cups Tillamook Farmstyle Mexican 4 Cheese Shredded Cheese, divided
  • 1 4 ounce can diced mild green chiles
  • 1 teaspoon hot sauce (optional)
  • 1/2 red pepper
  • 2 green onions
  • 3/4 cup frozen corn
  • Tortilla chips, for serving

Instruction

  • Preheat oven to 375F.
  • Peel the garlic cloves, then add them to the bowl of a food processor and pulse until chopped. Drain the pinto beans. Add the pinto beans, Greek yogurt, cumin, oregano, chili powder, onion powder, and 1/2 teaspoon kosher salt. Process until smooth, about 1 minute.
  • Brush a cast iron skillet or 9 x 9″ pan with olive oil and pour bean mixture into the skillet. Drain the white beans. To the bean mixture, stir in the white beans, 1/2 cup Mexican cheese, green chiles, hot sauce (optional), and 3/4 teaspoon kosher salt.
  • Mince the red pepper and thinly slice the green onions. Top the white chili cheese dip with 1 to 1 1/2 cups Mexican cheese (depending on your cheese preference!), red pepper, green onions, and frozen corn.
  • Bake for 20 minutes until cheese is melted*. Serve warm with tortilla chips.