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 simple ingredients and ready in minutes, it's a crowd-pleaser that's sure to impress. Bursting with flavor, it's the perfect party starter or game-day snack.
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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 Quick & Easy Warm and Cheesy Bean Dip is a guaranteed crowd-pleaser! It's the perfect addition to any gathering, easy to make and bursting with flavor. Give it a try today, and enjoy!
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.