Looking for a simple and satisfying appetizer that will wow your guests? This Quick & Easy Warm and Cheesy Bean Dip is the answer! Made with just a few simple ingredients and ready in minutes, it's a guaranteed crowd-pleaser that's sure to impress. Bursting with savory flavors, this cheesy refried bean dip is the perfect party starter or game-day snack.
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Why You'll Want to Make Quick & Easy Warm and Cheesy Bean Dip
- It's incredibly fast. With just a handful of ingredients and a few minutes of prep, you can have a delicious dip ready for your guests in no time.
- It's a guaranteed crowd-pleaser. The combination of warm, savory beans and melted cheese is a classic for a reason. Everyone loves this dip!
- It's versatile. You can easily customize this recipe with your favorite additions like spicy jalapeños, crumbled bacon, or a dollop of sour cream.
- It's budget-friendly. Made with pantry staples like refried beans and shredded cheese, this dip is an economical option for feeding a crowd.
Ingredients - Here's What You'll Need
Steps to Make Quick & Easy Warm and Cheesy Bean Dip
- Preheat oven to 350°F. Spray a 9x13 baking dish with non-stick cooking spray and set aside until ready to use. Place room-temperature cream cheese in a large mixing bowl and beat with an electric hand mixer for about a minute until light and fluffy. Then, add the sour cream and beat for another minute until well combined.
- Add both cans of refried beans and beat with the cream cheese mixture until well combined.
- Add the taco seasoning and taco sauce and beat until well combined.
- Scrape the sides of the bowl and beat the mixture one last time to make sure everything is well combined.
- Transfer the mixture to the prepared baking dish and smooth it out into an even layer.
- Top the bean dip with freshly shredded extra-sharp cheddar cheese.
- Then, top with freshly shredded Monterey Jack cheese. Bake in the preheated oven for 25-30 minutes or until the cheese is slightly brown and the dip is hot and bubbly around the edges.
- Remove from the oven and allow to cool for about five minutes.
- Serve warm with tortilla chips.
This warm and cheesy bean dip is more than just a recipe; it's a testament to how the simplest ingredients can create a flavor-packed experience. Whether you're hosting a big party or just looking for a cozy snack, this easy party dip is sure to become your new go-to. Don't forget to leave a review and let us know how your dip turned out!
Frequently Asked Questions
Yes! You can prepare the dip and store it in the refrigerator for up to 24 hours. Just cover it tightly with plastic wrap before baking.
Tortilla chips are a classic pairing, but you can also serve this with Fritos, pita chips, crackers, or even vegetable sticks.
Absolutely! Cooked and seasoned ground beef, crumbled sausage, or shredded chicken would make a fantastic addition to this dip.
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can microwave it in 30-second intervals or warm it in the oven.
Recipe Tips and Tricks
- If desired, reduce the fat and calories by using low-fat refried beans, sour cream, and cream cheese.
- Use a disposable 9x13 foil pan for ease of cleanup.
- This recipe can easily be cut in half and baked in an 8x8-inch pan.
- This versatile bean dip is a blank canvas for creativity. Feel free to add your favorite toppings, such as chopped veggies, jalapenos, or a dollop of sour cream. Get creative and enjoy!
- To make this recipe even easier, you can substitute the extra-sharp cheddar and Monterey Jack cheese with pre-shredded Mexican cheese blend.
Other Great Dip Recipes
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Recipe
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Quick & Easy Warm and Cheesy Bean Dip
Equipment
- 9x13 baking dish
- Large mixing bowl
- Electric hand mixer
- Silicone Spatula
- non-stick cooking spray
Ingredients
- 8 oz Cream Cheese, room temperature
- 1 c Sour Cream
- 32 oz (2 16-ounce cans) Canned Refried Beans
- ¼ c Taco Seasoning
- ½ c Taco Sauce
- 8 oz Extra-Sharp Cheddar Cheese, freshly shredded
- 8 oz Monterey Jack Cheese, freshly shredded
Instructions
- Preheat the oven to 350°F. Spray a 9x13 baking dish with non-stick cooking spray and set aside until ready to use. Place room-temperature cream cheese in a large mixing bowl and beat with an electric hand mixer for about a minute until light and fluffy. Then, add the sour cream and beat for another minute until well combined.
- Add both cans of refried beans and beat with the cream cheese mixture until well combined. Add the taco seasoning and taco sauce and beat until well combined. Scrape the sides of the bowl and beat the mixture one last time to make sure everything is well combined.
- Transfer the mixture to the prepared baking dish and smooth it out into an even layer. Top the bean dip with freshly shredded extra-sharp cheddar and Monterey Jack cheeses.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is slightly brown and dip is hot and bubbly around the edges.
- Remove from the oven and allow to cool for about five minutes. Serve warm with tortilla chips.
- Yield 16 servings
Tips/Notes
- To make this recipe even easier, you can substitute the extra-sharp cheddar and Monterey Jack cheese with pre-shredded Mexican cheese blend.
Dotty says
OOPS, Sorry, I see in the pics that the total on bean dip is 32 oz. I'll comment when I make them. Thanks!
Chula King says
Dotty,
Sorry for the confusion. I've updated the recipe to show that it's 2 16-ounce cans. Thanks for pointing this out!
Susan
Dotty says
The recipe ingredients call for 32 oz canned refried beans however instructions say to add both cans of beans. Is this 2 32 oz. cans or a total of 32 oz. (i.e. 2-16 oz OR one 32 oz)? I'd like to make this for tomorrow if I get an answer.