Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Stir before serving as separation may occur.

Substitutions: You can substitute plain Greek yogurt for a thicker, higher-protein dip. For a dairy-free version, use a vegan yogurt alternative and omit the cheddar cheese or use a vegan sharp cheese.

Variations: Add a pinch of cumin or smoked paprika for a smokier flavor. For extra heat, include the seeds from the jalapeno pepper.

Suggested Dippers: This dip pairs wonderfully with crisp vegetables like celery sticks, jicama slices, carrot sticks, and bell pepper strips. It also works well with tortilla chips, pita chips, or crusty bread.

Tip: If using canned beans, rinse them thoroughly under cold water before blending to remove excess sodium and improve flavor.

Yield: This recipe makes approximately 2 3/4 cups of dip.