Cheesy Bean Dip
- PREP 10min
- COOK 20min
- TOTAL 30min
Perfect for parties, watching the game, and family gatherings, this easy bean dip comes together in no time. Start with canned refried beans, or use homemade refried beans to make it. I love serving this dip with homemade tortilla chips!
You Will Need
1 (15oz) can of refried beans or 1 ¾ cups homemade refried beans
1 tablespoon avocado oil or olive oil
3/4 cup finely chopped onion, half a medium onion
1 tablespoon minced garlic, 3 cloves
3/4 teaspoon ancho chili powder or homemade chili powder
3/4 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon ground coriander
1/2 cup mild or medium salsa, like homemade roasted tomato salsa
1 (4oz) can of diced green chilies
1/2 cup (113g or 4oz) cream cheese
1/2 cup (113g or 4oz) sour cream
3/4 cup (85g or 3oz) shredded cheese like cheddar, Monterey Jack, or Oaxaca cheese
Salt and fresh ground black pepper
Pinch cayenne or hot sauce, optional for spicy dip
Optional toppings: Fresh lime juice, diced avocado, guacamole, chopped tomatoes, sliced jalapeño, fresh cilantro, extra hot sauce
Directions
Preheat the oven to 350°F (180°C). Set aside a small (1 to 1 ½ quart) baking dish or 8-inch cast iron skillet.
Cook the onions and garlic: Heat 1 tablespoon of oil in a small skillet over medium heat. Add the onions and garlic, then cook, stirring occasionally, until the onions are soft, translucent, and smell sweet, about 5 minutes. Stir in 3/4 teaspoon chili powder, 3/4 teaspoon cumin, 1/2 teaspoon smoked paprika, and 1/2 teaspoon coriander.
Prepare the bean dip: In a medium bowl, stir the refried beans, salsa, diced chilies, cream cheese, and sour cream. When they are ready, stir in the cooked spiced onions and garlic.
Taste the dip, and then adjust with salt and pepper as needed. To make it spicy, add a pinch of cayenne pepper or a few dashes of hot sauce.
Bake the bean dip: Transfer half of the dip to a small baking dish. Top with half of the shredded cheese. Then, spread the remaining bean dip over the cheese and finish with the rest of the shredded cheese.
Bake until hot throughout, and the cheese melted, for 20 to 25 minutes. Serve warm with a spritz of fresh lime juice and any optional toppings.
Adam and Joanne's Tips
- Make-ahead: Make the dip as directed in our recipe below, and then add the dip and cheese to a baking dish. Cover the dish, then refrigerate for up to 3 days until you are ready to bake.
- Diced green chilies: Small 4 ounce cans are sold at the supermarket. We love the Hatch brand and usually purchase mild.
- Vegan adaptations: Use vegan refried beans, vegan sour cream, and vegan cream cheese (a combination of or use just one), as well as vegan shredded cheese or substitute with 4 to 5 tablespoons of nutritional yeast for sprinkling in the middle and on top.
- Slow cooker version: Cook the onions, garlic, and spices as directed in the recipe below, and then add them along with the remaining ingredients to your slow cooker. Stir until well combined, then cook on LOW for 2 to 3 hours or until the cheese melts and the dip is heated throughout.
- The nutrition facts provided below are estimates.