A perfect blend of refrare beans, sour cream and spices, and a hot, creamy, cheesy bean dip made with melted shredded cheese. Serve with tortilla chips, toast bread or vegetables with this simple dip!
This hot, cheesy bean dip is my new go-to party appetizer! I love making it with homemade refrawn beans, but don’t hesitate to use canned food if the time is short – that’s still amazing! The secret to its incredible flavour is the mix of spices, sour cream and salsa that stir in the beans.
I love serving this with crispy homemade tortilla chips and trust me, it will never last long! For party-worthy dishes, try the chicken nachos, black bean dip and classic guacamole (never fail!).
Important ingredients
Refrae Beans: Canned food works perfectly well, but I love making revived beans from scratch when I have the time. Onion, Garlic and Spices: Cook these in a bit of oil before adding spices. It combines chili powder (I love ancho chili powder or homemade chili powder), cumin, smoked paprika and coriander. Salsa: Use salsa purchased from your favorite store or make your own. I love this roasted tomato salsa or this fast restaurant style salsa. Green Chili: I use canned green chili in quite a few recipes and love them! It is sold in small (4 oz) cans near salsa and hot sauce. When purchasing them, look for either “mild” or “hot” in the can and choose which one you like based on how spicy the dip is. Other recipes I use with them include homemade queso, this white chicken chili and weekday taco soup. Cream Cheese and Sour Cream: These make our dip extra creamy. I love the full fat version of each for the best flavors. To make this dip vegan, you can replace your favorite dairy-free version. Melty Cheese: This dip has two layers of melted cheese (top and center). So digging with tortilla chips guarantees you will get cheese. Use something that melts well, like Cheddar, Monterey Jack, or my favorite Oaxaca Melting Cheese.
Enjoy this warm and cheerful thing once you come out of the oven for the best bean dip. That’s when the cheese is absolutely the best and completely melts across all layers! You can also make your own by sprinkling your favorite fresh toppings, such as diced avocados, chopped tomatoes, onions, and cilantro.
Cheap bean dip
Preparation
10 minutes
Cook
20 minutes
total
half an hour
Perfect for parties, watching games and family gatherings, this simple bean dip will come together soon. You can start with canned refrey beans or make them using homemade refreyda beans. I love serving this dip with homemade tortilla chips!
12 servings (4 cups)
Watch as we make recipes
You will need it
1 (15 oz) Refried beans or 1¾ cup of homemade Refried beans
1 tablespoon avocado oil or olive oil
3/4 cup finely chopped onion, half of the onion
1 tablespoon of garlic, 3 cloves
3/4 tsp Ancho Chili Powder or Homemade Chili Powder
3/4 teaspoon crushed cumin
1/2 tsp smoked paprika
1/2 tsp ground coriander
1/2 cup gentle or medium salsa like homemade roasted tomato salsa
1 (4 oz) can of diced green chili pepper
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 Oaxa ca cheese
Fresh ground black pepper with salt
Options for pinch cayenne or hot sauce, spicy dips
Optional toppings: fresh lime juice, diced avocado, guacamole, chopped tomatoes, sliced jalapeno, fresh coriander, extra hot sauce
direction
1Preheat the oven to 350°F (180°C). Set aside a small (1-1½ quart) baking dish or an 8-inch cast iron skillet.
2Cook the onion and garlic: Heat 1 tablespoon of oil in a small frying pan over medium heat. Add the onion and garlic, then stir occasionally until the onion is soft, translucent and sweet smells, about 5 minutes until it smells. Stir in 3/4 tsp chili powder, 3/4 tsp cumin, 1/2 tsp smoked paprika, and 1/2 tsp coriander.
3Prepare the bean dips: In a medium bowl, stir in the riflayed beans, salsa, diced chili peppers, cream cheese and sour cream. When ready, stir in the cooked spices onions and garlic.
4Taste the dip and then adjust it with salt and pepper if necessary. To make it spicy, add some pinch of cayenne pepper or dashes of hot sauce.
5Bake the bean dip: Transfer half of the dip to a small baking dish. Top with half shredded cheese. Next, dip the remaining beans over the cheese and finish with the remaining fine cheese.
6Bake until hot all over, and the cheese will melt for 20-25 minutes. Warm the spritz with fresh lime juice and optional toppings.
Adam and Joan tips
MAKE-AHEAD: Create a dip as directed in the recipe below and add the dip and cheese to the baking dish. Cover and refrigerate the dish for up to 3 days until ready to bake. Diced Green Chili: Small 4oz cans are available at supermarkets. We love hatch brands and usually buy lighter ones. Vegan Indications: Use vegan riff release beans, vegan sour cream, vegan cream cheese (just one combination or use), as well as vegan shredded cheese or 4-5 tablespoons of nutritional yeast to sprinkle the center and top. Slow Cooker Version: Cook the onion, garlic and spices as directed in the recipe below and add them to the slow cooker along with the remaining ingredients. Stir until well mixed, then cook low for 2-3 hours or until the cheese has melted and the dip is heated all over. Nutrition facts shown below are estimates.
Nutrition per meal
Serving size
1/3 cup
/
calorie
127
/
Total fat
8.8g
/
Saturated fat
4.4g
/
cholesterol
22.4g
/
sodium
296.8mg
/
carbohydrates
7.9g
/
Dietary fiber
2.1g
/
Total sugar
1.7g
/
protein
4.6g
author:
We are Adam and Joan, who have been passionate about cooking and sharing trustworthy recipes since 2009. Our goal? To encourage you to enter the kitchen and cook fresh, flavorful meals with confidence.
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