Bean Dip a la Dr. Pepper

Before you raise an eyebrow, just hear this out: Dr. Pepper in a bean dip is one of those oddball moves that has no business working as well as it does.

The soda’s blend of 23 flavors adds a sweet, slightly spiced complexity to kidney beans that you’d never get from water or broth alone.

Blend it all up with sharp cheddar, green chiles, tomato paste, and a hit of Worcestershire, then pile crispy crumbled bacon on top.

It’s the kind of appetizer that starts conversations and empties the bowl before halftime.

Pro Tips

• Use flat Dr. Pepper or let it sit open for a few minutes before cooking. The carbonation can cause splattering when the mixture heats up.
• Sharp or extra-sharp cheddar is key here. Mild cheese will get lost in all the other bold flavors.
• Blend on high until completely smooth. Any bean chunks will make the texture feel more like refried beans than a creamy dip.
• Serve in a warming dish or small slow cooker to keep it hot. This dip thickens and loses its scoopability as it cools.

Variations

• Try it with black beans instead of kidney beans for a darker, slightly earthier version.
• Swap Dr. Pepper for root beer or cherry cola for a different sweet note.
• Skip the bacon and add a layer of diced jalapenos on top for a vegetarian option with heat.