Cheesy Bean Dip

Cheesy Bean Dip

This warm, cheesy Bean Dip has just 6 ingredients and makes the yummiest appetizer! Serve as a dip with tortilla chips, add a dollop inside tacos, or serve it as side dish with your favorite Mexican meal.

Recently I served this bean dip next to a side of the most delicious Mexican rice, and some Chicken Enchiladas.  Everyone raved!!  Don’t miss all our awesome Mexican recipes.

I’m a fan of this warm cheesy bean dip because for many reasons, including that you can take it anywhere (even warm it in your slow cooker), it requires few ingredients that I usually have on hand, and its popular with all ages.

On top of that, you can serve it in many different ways: dip tortilla chips in it, spread it on a Torta, spoon it on tacos, burritos or nachos, or just scoop spoonfuls into your mouth when no one is looking! The melted, bubbly layer of cheese on top is the best, and the bean dip has amazing flavor.

How to Make Bean Dip:

  • Pour pinto beans into a colander or strainer and allow to sit for a few minutes. DON’T RINSE them–our goal is to remove some of the liquid but not all of it.
  • Transfer beans to a large mixing bowl. Use a potato masher or some forks to mash the mixture until relatively smooth–it’s okay if all of the beans aren’t completely mashed. Add the cream cheese and mash some more, until combined. Stir in the sour cream, taco seasoning, salsa, and 1/4 cup shredded Mexican cheese.
  • Pour mixture into a casserole dish (I use an 8×8” pan, but any similar size pan will work) and sprinkle the remaining shredded cheese evenly on top.

Cheesy Bean Dip

  • Bake in preheated oven for 25 minutes or until cheese is melted and bubbly. Serve as a dip with tortilla chips, inside tacos, on nachos, or as a side dish.

Variations:

  • Cheese: Swap out the cheddar for your favorite kind of cheese.
  • Toppings: Garnish with taco toppings like olives, diced tomatoes, cilantro, jalapeños and guacamole.
  • Meat: Add 1/2 lb cooked and crumbled ground beef or sausage to the bean layer.

Consider trying these popular appetizers:

  • Easy 7-Layer Bean Dip
  • Easy Vegetable Dip
  • Artichoke Dip
  • Homemade Chili Cheese Dip

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Cheesy Bean Dip

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Bean Dip

This warm, cheesy Bean Dip has just 6 ingredients and is the yummiest easy appetizer! Serve as a dip with tortilla chips or even inside tacos, or as a Mexican sid
Course Appetizer, Side Dish, Snack
Cuisine American, Mexican
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8
Calories 271kcal
Author Lauren Allen

Ingredients

  • 30 ounce can pinto beans (two 15 oz. cans)
  • 4 ounces cream cheese (1/2 block), softened
  • 2/3 cup sour cream
  • 1 packet taco seasoning
  • 1/4 cup salsa your favorite kind
  • 1 cup freshly shredded cheddar or Mexican blend cheese , divided

Instructions

  • Preheat oven to 350 degrees F.
  • Pour pinto beans into a colander or strainer and allow to sit for a few minutes. DON’T RINSE them–our goal is to remove some of the liquid but not all of it. 
  • Transfer beans to a large mixing bowl. Use a potato masher or some forks to mash the mixture until relatively smooth, with some chunks. Add the cream cheese and mash some more, until combined. Stir in the sour cream, taco seasoning, salsa, and 1/4 cup shredded cheese.
  • Pour mixture into an 8 inch or similar size baking dish and sprinkle the remaining shredded cheese evenly on top. Bake in preheated oven for 25 minutes or until cheese is melted and bubbly.
  • Serve as a dip with tortilla chips, inside tacos, or as a Mexican side dish.

Notes

Variations:
  • Cheese: Swap out the cheddar for your favorite kind of cheese.
  • Toppings: Garnish with taco toppings like olives, diced tomatoes, cilantro, jalapeños and guacamole.
  • Meat: Add 1/2 lb cooked and crumbled ground beef or sausage to the bean layer.

Slow Cooker: Prepare the dip the same, and add it to a slow cooker. Sprinkle cheese on top. Cook on low for 2 hours.

Nutrition

Calories: 271kcal | Carbohydrates: 32g | Protein: 15g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 29mg | Sodium: 560mg | Potassium: 541mg | Fiber: 10g | Sugar: 2g | Vitamin A: 730IU | Vitamin C: 3mg | Calcium: 176mg | Iron: 2.7mg
Have you tried this recipe?!

RATE and COMMENT below! I would love to hear your experience.

I originally shared this recipe January 2017. Updated September 2020.

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