Mexican Bean Dip

Hot Mexican Bean Dip is prepped in minutes and baked in the oven. It’s packed with a punch for a perfect appetizer or side!

Hot Mexican Bean Dip is simple and delicious. For more perfect dips for sharing try our popular7 Layer Bean Dip,Cream Cheese Bean Dip, orTamale Dip.

Mexican Dip with Refried Beans

Creamy Mexican Bean Dip is a favorite hot dip, like our popularChicken Enchilada Dip. It’s packed with flavor and the spice level can easily be adjusted to your preference.

Serve this dip as anappetizeror aside dish! It’s best served withTortilla Chipsfor dipping.

This Mexican Bean Dip is sure to be a crowd-pleaser.

How to make Mexican bean dip

PREP.Preheat the oven to 350°F.

COMBINE.In a medium bowl, mix beans, sour cream, and cream cheese until well combined. Add taco seasoning and salsa and mix well.

BAKE.Pour into an 8×8 pan. Top with shredded cheese and bake for 25 minutes.

ENJOY!Add any additional toppings and serve hot withTortilla Chips.

Crockpot Directions

Heat the dip up in a crock pot instead of the oven. Simply spread half of the dip into the crockpot, sprinkle on half of the cheese, add the rest of the dip, and top with the remaining cheese.

Cook on LOW heat for 2-3 hours or until the dip is hot and the cheese has melted.

Recipe Tips

Mexican cheese blendcontains Monterey jack cheese, cheddar cheese, queso quesadilla, and Asadero cheese. Make your own blend using those cheeses or buy a package at the grocers.

Taco Seasoningcomes in classic, mild or hot. Choose which one your family will love. Or make your ownTaco Seasoning Blend.

Cream Cheesecan be full fat or reduced fat. Be sure that it is softened so that it incorporates more smoothly with the other ingredients.

Refried beans.It’s easiest to use a can of refried beans, but you can also makeHomemade Refried Beans.

Salsacomes in different varieties. Choose smooth or chunky, mild, medium, or hot. Or make your ownSalsa. Drain watery salsa so that it doesn’t produce a runny dip.

Serve with a sideof classicTortilla Chips. You can also use Fritos, Doritos, Pretzels, or Crusty Bread.

Variations:

• Another option is to wrap the dip in aTortillato create a delicious burrito or spread it on aTostada.
• Add extra flavor with cumin, chili powder, red pepper flakes, or lime juice.
• Sour cream can be replaced with greek yogurt.
• We baked our dip in a cast iron skillet, but you can also use a glass or ceramic baking dish.
• Mix in someShredded Chicken, browned ground beef, or sausage.

Storing Info

提前做。Make Hot Mexican Bean Dip a day ahead of time and store it in the fridge. If it isn’t in the baking pan, go ahead and spread the dip into the dish, top it with cheese, and bake.

STOREleftover dip in an airtight container in the fridge for 2-3 days.

Reheat large amounts in the oven or crock pots. Smaller amounts can be reheated in the microwave.

FREEZE.Whether you want to make it ahead of time or freeze leftovers be sure that the dip is in an airtight freezer-safe container and it will keep for up to 3 months.

Thaw in the fridge and heat in the oven.

Recipe FAQ

For more Appetizers:

• Chicken Quesadillas
• Jalapeno Poppers
• Fiesta Pinwheels
• Bacon Wrapped Potatoes
• Cream Cheese Sausage Balls