Ok, I finally made it. I'm talking about the viral NYT Cooking Cheesy Chile Crisp White Beans recipe, and it's worth the hype! This chili crisp recipe has been circulating on TikTok (and keeping me up at night), and my curiosity finally got the best of me.
NYT Cooking's original recipe includes fresh garlic cloves, scallions, tomato paste, chili crisp, white beans, and shredded cheese. Because of a few grocery hiccups (and preferred taste), I've slightly adapted the recipe with some substitutions.
This recipe gets its kick from chili crisp—a crunchy, spicy Chinese condiment that’s become a pantry favorite worldwide. I use Momofuku Chili Crunch, a chili oil with crunchy garlic and shallots. Originating from Guizhou province in China and popularized globally by Lao Gan Ma, chili crisp combines chili flakes, garlic, and aromatics fried in oil for a bold, crunchy flavor boost.
What makes this dip so addictive?
I love this chili crisp recipe for so many reasons, but mostly because it delivers a mouthful of flavors with only a few ingredients. Beans, cheese, and chili crisp are the bulk of the recipe, with some aromatics and staples.
Great Northern beans are super creamy, making them the perfect choice for a dip or spread. Sharp white cheddar brings the saltiness, and chili crisp adds heat and texture. I chose to add sour cream for some acidity and reprieve, but you can choose to omit it if it's not to your taste.
Ingredients for Chili Crisp Bean and Cheese Dip
As mentioned before, this recipe is adapted from the NYT Cooking chile crisp bean and cheese dish by Melissa Clark, so the ingredients slightly differ. Here's what you'll need to make this variation of chili crisp bean and cheese dip!
- Sesame oil
- Garlic cloves (if you don't have fresh garlic, crushed or paste will work)
- Red onion
- Tomato paste
- Chili crisp
- Great Northern beans
- Shredded cheese (Monterey Jack or sharp white Cheddar)
- Sour cream
- Cilantro
How to make chili crisp bean and cheese dip
You'll need about 2 minutes of preparation, 5 minutes of active cooking, and 7-10 minutes in the oven to make this dish. That's it!
1. Cook onions and garlic in sesame oil
Preheat the oven to 475 degrees. In an oven-proof pan, heat sesame oil over medium heat. Finely chop half a red onion and 3-5 garlic cloves. First, add the onions to the pan and lightly season with salt, stirring regularly. You don't want the onions to brown. Cook for 3 minutes. Then, add the garlic and continue to stir for about 1 minute.
2. Stir in tomato paste and chili crisp
Add tomato paste and chili crisp to the pan. Stir together with onions and garlic until everything is mixed with the tomato paste. Choose your measurement of chili crisp based on your heat preference.
3. Add beans and cheese
Rinse and drain the canned beans. Stir in the beans until everything is mixed together. Top with shredded cheese and bake uncovered for 7-10 minutes. Cheese will be bubbling and just beginning to brown.
4. Garnish and serve
Top with sour cream, cilantro, and a drizzle of chili crisp for added heat. Serve with chips, over toast, or enjoy by the spoonful!
How to serve
Oh, the many ways to enjoy this chili crisp dip! The most obvious way to serve this dish is with some chips and enjoy it as a dip. Note: if you're cooking this dish in a cast iron skillet, you won't want to let it sit out too long due to the acidity of the tomato paste. You don't want to lose that seasoning!
More ways to enjoy:
- Serve over buttered sourdough toast for a crunchy and spicy twist on "beans on toast." Bonus points for topping with a poached egg!
- Scoop and serve over a bed of tortilla chips for chili crisp nachos
- NYT Cooking food writer, Melissa Clark, suggests serving over a bowl of rice
Chili Crisp Bean and Cheese Dip
Spicy and crunchy chili crisp adds heat and texture to a simple layered bean and cheese dip, baked and broiled to gooey perfection. *This recipe is adapted from New York Times Cooking’s Cheesy Chili Crisp White Beans by Melissa Clark.
- Prep Time: 2 minutes
- Cook Time: 12 minutes
- Total Time: 14 minutes
- Yield: 4-6 servings
- Category: Appetizers
Ingredients
2 tablespoon sesame oil
½ red onion
5 garlic cloves
1 tablespoon tomato paste
2 tablespoon chili crisp
2 cans Great Northern beans (14-ounce cans)
2 cups shredded Monterey Jack cheese
Cilantro and sour cream to garnish
Instructions
- Preheat oven to 475 degrees. In an oven-safe pan, heat sesame oil over medium heat.
- Finely chop red onion and cook for 3 minutes. Crush or slice garlic cloves and cook for 1 minute, stirring frequently. Lightly season with salt.
- Stir in tomato paste and chili crisp until combined. Allow mixture to cook while you rinse the beans.
- Drain and rinse canned beans. Stir beans in the pan with the tomato paste and chili crisp until everything is mixed together. Let simmer while you shred the cheese.
- Shred Monterey Jack or white Cheddar cheese and sprinkle over the beans. Bake uncovered for 7 minutes or until the cheese is bubbling and beginning to brown.
- Garnish with sour cream and cilantro. Serve immediately.
Notes
Make sure to taste your bean dish along the way to ensure it's not too spicy. Chili crisp brands vary in heat, so add gradually until you find the perfect level of heat.
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