Bean dip is a personal thing.
Some like it spicy.
Some like it cheesy.
Some like it creamy.
Me? I just like bean dip.
So bring it to me however you like it—with or without the spice, loaded with cheese or lightened up with Greek yogurt—I’ll happily scoop it up with a sturdy chip and maybe a side of salsa.
This recipe comes from my stepdad’s mom—Grandma Williams. I don’t have a ton of vivid food memories from her kitchen, but this one was tucked away in the old 3×5 card container I inherited, written out in soft pencil and well-loved over the years.
I’ve shared my go-to bean dip recipe before (it’s a crowd favorite), but this one feels a little different. Fewer ingredients. A little more old-school. Classic in its simplicity. I’m planning to play around with this base to see how I can “healthify” it—maybe sub the mayo with Greek yogurt or sour cream? But even as-is, it’s a cozy, cheesy dip that belongs at your next gathering.
Grandma’s Hot Cheddar Bean Dip
Ingredients
- ½ cup mayonnaise
- 1 (16 oz) can pinto beans, drained and mashed
- 1 cup shredded cheddar cheese
- 1 (4 oz) can green chiles
- 1 teaspoon hot pepper sauce
Instructions
- Stir all ingredients together in a bowl.
- Spread into a 9×13 glass baking dish.
- Bake at 350°F for about 30 minutes, or until hot and bubbly.
Notes
- Try it with Greek yogurt or sour cream instead of mayo for a lighter version.
- Top with sliced green onions if you’re feeling fancy.
- Serve with tortilla chips, pita chips, or even veggies if you want to sneak in a little health.
This one’s a keeper. Not flashy, not fancy—but real and reliable. Just like the old recipe box it came from.
Real food. Real kitchens. Real love.–The Food Civilian