Hot, creamy, cheesy bean dip made of meat piesour cream, spices perfectly blended and melted cheese. Serve this simple dip with tortilla slices, toast or vegetables!
This hot and tacky bean is My new party appetizerI like to make it with homemade beans, but if your time is short, don’t hesitate to use cans – it will still be great! The secret to its incredible flavor is the mixture of spices, sour cream and salsa that we stir into the beans.
I like to use crispy homemade tortillas and Trust me, it will never last for a long timeAnd for more party-worthy dishes, try my chicken nachos, black bean dip and classic avocado sauce (never fail!).
Key Ingredients
- Refried Beans: Cans work well, but I like to bake beans from scratch when I have time.
- Onions, garlic and spices: You will cook with some oil before adding our spices. We will add chili powder (I like ancho chili powder or homemade chili powder), cumin, smoked chili powder and cilantro.
- Sasha: Use your favorite store-bought salsa or make it yourself. I love this roasted tomato salsa or this faster restaurant-style salsa.
- Green pepper: I use green chili cans in many recipes and love them! They are sold in small (4 ounce) cans near salsa and hot sauce. When buying them, look for “grelative” or “hot” on the can and choose which one you like based on the spicy taste you want. Other recipes I use include homemade Queso, this white chicken chili pepper and our weekday taco soup.
- Cream cheese and sour cream: These make our dip extra cream. I like the full fat version of each version for the best flavor. To make this light vegan, you can replace your favorite dairy-free version.
- Melted cheese: This dip has two layers of melted cheese (on the top and in the middle), so when you dig with tortilla chips you can guarantee you will get some cheese. Using melted stuff like Cheddar, Monterey Jack or my favorite Oaxaca melted cheese, I bought it at my local Mexican grocery store.
For the best bean dip, Enjoy this warm and bubbled when you stand out from the oven. At that time, the cheese was absolutely the best time, and the whole layer melted! You can also make your own pieces by adding some fresh toppings you like, such as chopped avocado, chopped tomatoes, onions, or cilantro.
Tabooty bean dip
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Perfect for parties, games and family gatherings, this simple bean dip blends together instantly. Start with canned coffee beans, or made with homemade beans. I love soaking with homemade tortillas!
12 servings (4 cups)
Watch us make recipes
You will need
1 (15 oz) beans or 1¾ cups of homemade beans
1 tablespoon avocado oil or olive oil
3/4 cup chopped onion, half medium onion
1 tablespoon chopped garlic, 3 cloves
3/4 tsp ancho chili powder or homemade chili powder
3/4 tsp ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon ground cilantro
1/2 cup mild or medium salsa, such as homemade roasted tomato salsa
1 (4 oz) diced green chili
1/2 cup (113g or 4 oz) cream cheese
1/2 cup (113g or 4 oz) sour cream
3/4 cup (85g or 3 oz) cheese like cheddar, Monterey Jack or Oaxaca
Salt and fresh black pepper
Pinch chili or hot sauce, optional spicy dip
Optional toppings: fresh lime juice, diced milk slices, avocado sauce, chopped tomatoes, thinly sliced jalapeno, fresh coriander, extra hot sauce
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1Preheat the oven until 350°F (180°C). Place a small (1 to 1½ quart) baking tray or 8-inch cast iron skillet.
2Cook onion and garlic: Heat 1 tablespoon oil in a small skillet over medium heat. Add the onion and garlic and cook, stirring occasionally, until the onion is soft, translucent and smells about 5 minutes. Stir 3/4 tsp chili powder, 3/4 tsp cumin, 1/2 tsp smoked paprika and 1/2 tsp cilantro.
3Prepare bean dip: In a medium bowl, stir in beans, salsa, diced chili, cream cheese and sour cream. Once ready, stir in the cooked spiced onion and garlic.
4Taste the dip and adjust with salt and pepper as needed. To make it spicy, add a little chili or some hot sauce.
5Baked bean dip: Transfer half of the dip sauce to a small baking dish. Top half of the chopped cheese. Then, dip the remaining beans on the cheese and finish with the rest of the chopped cheese.
6Bake until the whole heat is over and the cheese melts for 20 to 25 minutes. Serve warm with fresh lemon juice and any optional toppings.
Adam and Joanne’s Tips
- Production: Follow the instructions in the recipe below for the dipping sauce and add the dipping sauce and cheese to the baking dish. Cover the plate and refrigerate for up to 3 days until ready to bake.
- Cut green peppers: Small 4 oz cans for sale in supermarkets. We like to incubate brands and usually buy mild.
- Vegan Adaptation: Use vegan beans, vegetarian sour cream and vegetarian cream cheese (use only or only), and vegan chopped cheese or substitute, instead of 4 to 5 tablespoons of nutritious yeast to sprinkle on top in the middle and top.
- Slow Cooker Version: Follow the instructions in the recipe below to cook the onions, garlic and spices, and add them to the slow cooker along with the remaining ingredients. Stir until well combined, then cook on low for 2 to 3 hours or until the cheese melts and heats throughout the process.
- The nutrition facts provided below are estimates.
Nutrition per serving
Service size
1/3 cup
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Calories
127
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Total fat
8.8 grams
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Saturated fat
4.4 grams
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cholesterol
22.4g
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sodium
296.8mg
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carbohydrate
7.9 grams
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Dietary fiber
2.1g
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Total sugar
1.7 g
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protein
4.6 g
We are Adam and Joanne, a couple who are passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? Inspire you to enter the kitchen and cook fresh and delicious meals confidently.
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