Description
This delicious Bean and Cheese Dip is a warm, cheesy appetizer perfect for gatherings and game days. A creamy blend of refried beans, cream cheese, sour cream, and zesty taco seasoning is baked with a generous topping of melted Mexican cheese blend. Served with classic toppings like cilantro, guacamole, and salsa, it’s an irresistible snack that pairs perfectly with tortilla chips.
Ingredients
Scale
Main Ingredients
- 16 ounce can Refried Beans
- 4 ounces Cream Cheese (softened)
- 1/2 cup Sour Cream
- 2 Tablespoons Taco Seasoning (adjust to 1 1/2 Tablespoons if preferred)
- 2 Tablespoons Hot Sauce
- 2 1/2 cups Mexican Cheese Blend (divided: 1 1/2 cups in dip, 1 cup for topping)
Toppings
- Fresh Cilantro (for garnish)
- Guacamole
- Pico de Gallo
- Avocado slices
- Green Onions (chopped)
- Additional Sour Cream
- Salsa
Instructions
- Preheat and Prepare Mixture: Preheat your oven to 375°F (190°C). In a mixing bowl, combine the refried beans, softened cream cheese, sour cream, taco seasoning, and hot sauce. Whisk or stir thoroughly until the mixture is smooth and well blended. Next, fold in 1 1/2 cups of the Mexican cheese blend while reserving 1 cup for the topping.
- Assemble and Bake: Transfer the bean and cheese mixture into an 8-inch baking dish, spreading it evenly. Place the dish in the oven and bake for 20 to 25 minutes, or until the dip is hot, bubbly, and the cheese topping is nicely melted and slightly golden.
- Add Garnishes: Remove the dip from the oven and sprinkle fresh cilantro over the top. Add your favorite toppings such as guacamole, pico de gallo, sliced avocado, chopped green onions, extra sour cream, and salsa to enhance flavor and texture.
- Serve: Serve the dip warm alongside tortilla chips. This makes for a perfect party appetizer or snack for sharing.
Notes
- You can adjust the amount of taco seasoning and hot sauce to your preferred spice level.
- Use a Mexican cheese blend with a good melting quality such as cheddar, Monterey Jack, and queso quesadilla for best results.
- This dip can be prepared ahead and refrigerated; bake just before serving.
- For a low-fat version, use reduced-fat cream cheese, sour cream, and cheese.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven.
