Active Time
20 Mins
Total Time
1 Hour
Yield
Serves 12 (serving size: 1/3 cup)
Photo: Greg DuPree

How to Make It

Step 1

Preheat broiler with oven rack in top position. Arrange jalapeños on a foil-lined baking sheet. Broil, turning occasionally, until charred on all sides, about 8 minutes. Wrap jalapeños in foil from pan; let stand 10 minutes. Rub off skins; discard skins. Discard stems, membranes, and seeds. Finely chop jalapeños.

Step 2

Reduce oven temperature to 350°F. Process beans, cream cheese, mayonnaise, cumin, salt, and garlic in a food processor until smooth, stopping to scrape down sides of bowl as necessary. Add jalapeños and onions; pulse just until combined. Spread mixture evenly in a 9-inch pie pan coated with cooking spray; top evenly with Colby Jack cheese. Bake at 350°F until cheese melts and dip is bubbly, about 20 minutes. Remove dip from oven; sprinkle with bacon and cilantro, if desired.

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