So, you’re at your favorite bulk store – Costco, Sam’s Club — take your pick!

You made the mistake of coming hungry and the samples are only succeeding in amplifying your desire to consume everything in sight.

One item after the next, your cart slowly fills up. With what, you’re not even sure anymore.

You get through check out, load up the car, drive home, and drag your catches of the day into your cupboards.

Some of those items were useful, delicious even, being used up within weeks.

Others weren’t so lucky. They represent regret every time you see them peeking out at you from behind the bulk bag of rice.

Six months later, I’m still trying to get through the last several boxes of Kirkland Organic Southwestern Black Bean Soup.

I’ve got to be honest, the stuff is bland if you prepare it as intended. Bland enough to be kind of yucky.

Luckily, I found myself in a bind – sudden guests and nothing planned to feed them. Forced inspiration struck and I managed to wrangle the bland, kind of yucky soup into a large bowl of cheesy bean dip that was gobbled up in minutes. It was pretty darn tasty, if I’m honest.


If you have a bland black bean soup on hand (or even this Kirkland stuff I stumbled upon in my hungry Costco-emptying rage), you can dress it up into a really lovely dip. Here’s how!

Chips & Lazy Dip
Prep time
Cook time
Total time
Recipe type: Appetizer
Serves: About enough for a large bag of tortilla chips.
  • Bland black bean soup (I used Kirkland's Organic Southwestern Black Bean Soup, which is about 17 ounces)
  • 1 small can chipotle peppers in adobo sauce
  • 1½ cups shredded cheddar
  • 1 teaspoon onion powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon cumin
  1. Drain the liquid from the can of chipotle peppers directly into a medium saucepan (get as much of it as you can if you like things spicy, use less if you like it mild). Stir together with the rest of the ingredients over medium heat until cheese is gooey.


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Founder at Wendt Creative
Cat loves to eat tasty homemade things, yet isn’t terribly fond of the process of making them. She prefers recipes that take shortcuts when possible – without compromising flavor. Her dog, Cheeto, likes stealing her creations from the dining room table.

She lives in the Bay Area and cites her diverse background as her biggest influence: her visual artist mom is half-Chinese, half-Greek, and from Hawai’i; her film-loving, world-music curating dad is from Montana; and she lived in both California and Montana while growing up. She loves at least a little bit about virtually everything (Pokémon Snap included) and aims to be a Jane of all trades. By day Cat is a multiple-hat-wearing media person.

She is also allergic to felines.
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