GF Warm Cheddar & Bean Dip

On my birthday post, I gave a sneak peak picture of our football food! We had chicken tenders marinated in Red Hot sauce and then grilled. Justin and I also made a cheddar and bean dip.

I found the recipe for the dip on the back of a Glutino box of bagel chips. <--- I linked the recipe from the website, but below the box picture I also copied and pasted it, just in case the Glutino site ever takes the recipe down.

Warm Cheddar and Bean Dip

• 2 cups canned white beans, rinsed and drained
• 1/2  cup gluten-free beer (1/2 to 3/4 cup) or apple cider
• 1 clove garlic, peeled and cut into thirds
• 1/2  teaspoon ground cumin
• 1/2 teaspoon salt
• 1-1/4 cups grated sharp cheddar cheese
• 1/8 to 1/4 teaspoon Tabasco sauce
• 2 green onions, tops and roots discarded, minced for garnish

In a food processor, combine beans, beer, garlic, cumin and salt.  Process until smooth.  Add 1 cup of the grated cheese along with the Tabasco Sauce and process just until combined. Place the mixture in an attractive, heatproof dish. Sprinkle remaining 1/4 cup cheese over the top.

Bake in a preheated 375°F oven for 15 minutes. Sprinkle with green onions and serve with Glutino bagel chips.

Here are all the ingredients for the warm cheddar and bean dip, including gluten free beer.

I was also overly ecstatic to use my new Le Creuset Heritage stoneware casserole dish. (Even though in the end it was a little too big, the dip still gave me an excuse to use it.) If you read the recipe, it even said to use "an attractive, heatproof dish."

The food processor with beans, beer, garlic, cumin and salt. The hot sauce and cheese were ready to mix in.

Right out of the oven!

I ended up scooping some dip into a ramekin, which worked out because it was sort of runny. Even though it was runny, it still tasted fantastic. I will definitely make this again! If you like beans and cheese, you'll love this dip. The bagel chips are what make it truly delicious.