grilled bean dip

Hot Grilled Vegetable Bean Dip

Make a great grilled dip for any party or gathering. Just grill the veggies and cook them on the side burner for the perfect grilled vegetable bean dip.

This dish was written for SABER Grills by Chef Chris Koetke of Let’s Dish.

There are so many ways to use your SABER® grill that we often forget about the side burner. The SABER® dual-control side burner is is perfect for cooking dishes like you would on the stove. For this recipe, the single side burner is all that you need for the perfect grilled vegetable bean dip.

You can turn just about any traditional dip into a fresh grilled and flavorful dip. All you need to do is pick out which ingredients can be grilled. For this grilled bean dip, I’ve grilled onions, jalapenos and corn, diced them up and added them to the beans.

grilled vegetable bean dip

Once the vegetables have heated through and cooked, add shredded cheese. Then place the skillet directly on the grates to melt.

This grilled vegetable bean dip is super easy to make and great for any football party, holiday gathering or family event.

Note: Vary this recipe in many different ways by adding ingredients like cooked chorizo, crispy bacon, other grilled vegetables, etc.

saber grilled bean dip

Serves: 6-10 as an appetizer dip

Ingredients

  • 2 large ears of corn, husked and brushed with olive oil
  • 2-4 jalapeno chilies, brushed with olive oil
  • 1 large white onion, peeled, sliced into ½-inch slices and brushed with olive oil
  • 2 cans refried beans
  • Juice of 2 limes
  • Favorite hot sauce to taste
  • 5 green onions, thinly sliced
  • 6 oz. grated cheddar or cheddar blend

Directions

  • Over moderately high heat, grill the corn, jalapenos, and onion slices. Grill them on all sides until they are well browned (and charred for the jalapenos). Remove from heat and let cool.
  • When cool, cut the kernels from the corn cobs. Reserve.
  • Chop the onions and reserve.
  • Remove the stems from the jalapenos. Finely chop the jalapenos. (2 will result in a mildly spicy dip, 4 will be quite hot. Your choice…)
  • On the Saber’s side burner over a moderate flame, heat the refried beans until they are bubbling hot in a 10-inch sauté pan.
  • Add the corn kernels, chopped white onion, minced jalapenos, and lime juice. Cook until they are heated through. Taste and add hot sauce as desired.
  • Turn off the side burner. Top the beans with green onions and then cheese.
  • Place the pan onto the Saber’s grates. Turn on a burner to high heat next to (not under) the pan. Close the lid and cook until the cheese is melted. (It is helpful to have the grill already hot.)
  • Serve hot with nacho chips.

hot grilled vegetable bean dip

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