Prairie fire bean dip

Preparation time: 10 minutes Cooking time: 30 minutes Serves: 8



  • 1 small yellow onion, finely chopped
  • 1 med jalapeno pepper, finely chopped (keep the seeds in for good heat)
  • 2-3 cloves of garlic, finely chopped
  • 1 tablespoon olive or vegetable oil
  • 2 cans vegetarian refried beans
  • 1 cup pre-shredded jack and/or cheddar cheese (substitute soy cheese for vegan version)
  • 1 teaspoon cumin
  • 4 tablespoons of plain yogurt (again, if you’re vegan, you can substitute this with vegan yogurt)
  • Salt to taste


The key here is a very fine chop on the fresh veggies. Heat the oil in a large skillet over medium to high heat. Add onions and cook for about 5 minutes until softened. Add garlic and jalepeno and cook only for an additional 1 minute. Immediately stir in all the other ingredients, and lower heat to low. Keep the heat fairly low so you don’t scorch the beans. Stir every 5 minutes until cheese is completely melted. Remove from heat and allow to cool.

I’ve found it tastes best warm but not hot. Also, allowing the flavors to mingle overnight in the fridge is always a good thing.


Vegetarian  · Spicy  · Mexican  · Dip  · Vegan  · Party  · Bean

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