Queso / Fundido
And probably about 1000 variations on those.
And this, well, this is one of them. I guess it could be considered a cross between hummus and some kind of cheese dip. It’s made of mostly (cannellini) beans and a few other seasonings and veggies. Then it gets topped with cheese and baked until bubbly. Then it gets a fresh and bright pop from a little chopped cilantro.
In some ways, it’s really simple and actually pretty good for you (except maybe the cheese). I’ve eaten this cold without the cheese and it’s very similar to hummus, so it goes well with chips or sliced bell peppers or carrot sticks. But if you do add the cheese and bake, then you’ve got to serve it with some Fritos – just feels like the perfect comfort food to cuddle up and watch some Netflix with. 🙂
15.5 oz (one can) white beans, I used cannellini
3 cloves of garlic
1 chipotle pepper in adobo sauce (2 if you like it really spicy)
2 tablespoons lime juice, about one small to medium lime
big pinch of cumin
1/2 teaspoon salt
2 tablespoons olive oil
2 oz. shredded cheddar or colby cheese
1 tablespoon chopped cilantro
Drain and rinse the beans. In a blender or food processor, combine the beans, garlic, pepper, lime juice, cumin, and salt. Blend, then add the olive oil and blend until smooth.
Divide into ramekins, small cast irons, or other oven-safe bowls. You could also bake this in one bigger dish or cast iron. The two I used in these photos are each 5 inches in diameter. The recipe above makes about 1 3/4 cups dip, so just choose a baking dish (or dishes) that can accommodate.
Top with shredded cheese and bake at 400°F for 10-12 minutes.
Credits // Author and Photography: Emma Chapman. Photos edited with A Beautiful Mess actions.