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  • Prep
    10 min
  • Total
    40 min
  • Servings
    6 to 8

Cheesy Chili Dip


2 tbsp (30 mL) of olive oil

1 onion, finely chopped

2 jalapeños, seeded and finely diced

4 garlic cloves, minced

4 tsp (20 mL) of chili powder

2 tsp (10 mL) of ground cumin

2 tsp (10 mL) of oregano

1 tsp (5 mL) each of salt and pepper

1/4 cup (60 mL) of tomato paste

1 can (796 mL) of diced tomatoes

1 can (540 mL) of black beans, drained and rinsed

8 slices of Saputo Monterey Jack cheese

1 green onion, chopped

1 bag (300 g) of tortilla chips


Heat oil in a large skillet set over medium heat. Cook onion, jalapeño, garlic, chili powder, cumin, oregano, salt and pepper for 2 to 3 minutes or until vegetables have softened. Stir in tomato paste and cook for 1 minute. Stir in tomatoes and beans, then bring to a simmer. Cook for 12 to 15 minutes or until slightly thickened.

Transfer mixture to an 8-inch (2 L) square baking dish and top with Saputo Monterey Jack cheese slices. Broil for 2 to 3 minutes or until cheese has melted and is golden brown. Garnish with green onion and serve with tortilla chips.


For meat lovers, add 1/2 lb (250 g) of ground beef in with the vegetable mixture, cooking for a few minutes longer until the meat browns.