Description
A creamy and flavorful Bean and Cheese Dip perfect for parties and gatherings, combining refried beans, cream cheese, sour cream, taco seasoning, and a generous amount of melted Mexican cheese, baked to bubbly perfection and served warm with your favorite toppings and 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 (optional: 1 1/2 Tablespoons)
- 2 Tablespoons Hot Sauce
- 2 1/2 cups Mexican Cheese Blend (divided: 1 1/2 cups in mixture, 1 cup for topping)
Optional Toppings
- Fresh Cilantro
- Guacamole
- Pico de Gallo
- Avocado slices
- Green Onions
- Additional Sour Cream
- Salsa
Instructions
- Preheat Oven and Mix Ingredients: Preheat your oven to 375 degrees Fahrenheit. In a medium bowl, combine the refried beans, softened cream cheese, sour cream, taco seasoning, and hot sauce. Mix thoroughly until smooth and well blended. Then, fold in 1 1/2 cups of the Mexican cheese blend, reserving 1 cup for topping later.
- Prepare for Baking: Transfer the bean and cheese mixture into an 8-inch baking dish, spreading evenly across the bottom.
- Bake Until Hot and Bubbly: Place the baking dish in the oven and bake for 20 to 25 minutes. The dip should be hot throughout and bubbly around the edges when done.
- Add Toppings: Remove from the oven and immediately sprinkle the remaining 1 cup of Mexican cheese on top, allowing it to melt slightly. Garnish with fresh cilantro and your choice of additional toppings like guacamole, pico de gallo, avocado slices, green onions, extra sour cream, or salsa.
- Serve Warm: Serve the bean and cheese dip warm, paired with tortilla chips for dipping. Enjoy as a tasty appetizer or snack at any gathering.
Notes
- For a milder dip, reduce the hot sauce or omit entirely.
- You can use a different type of cheese blend if Mexican blend is unavailable; cheddar and Monterey Jack work well.
- Adding extra toppings like jalapeños can add a spicy kick.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven.
- Use gluten-free tortilla chips to keep the recipe gluten free if needed.
