Spicy bean and cheese dip is a creamy and cheesy dip that is perfect for parties or a hot appetizer for taco night. It is made with refried beans, cream cheese, sour cream, salsa, taco seasoning, and cheddar cheese, all blended together and baked until bubbly. You can customize it with your favorite toppings, such as cilantro, green onions, jalapeños, or tomatoes. This dip is easy to make and can be prepared ahead of time or in the slow cooker. Serve it with tortilla chips, crackers, or sliced veggies for a delicious and satisfying snack.
Preparation and cooking times and total time
- Preparation time: 10 minutes
- Cooking time: 25 minutes
- Total time: 35 minutes
Servings and serving size
- Servings: 8
- Serving size: 1/4 cup
Nutritional information (per serving)
- Calories: 282 kcal
- Fat: 19 g
- Carbohydrates: 17 g
- Protein: 11 g
- Fiber: 4 g
- Sodium: 622 mg
Ingredients
- 450 g (16 oz) of refried beans
- 115 g (4 oz) of cream cheese, softened
- 230 g (8 oz) of sour cream
- 60 ml (1/4 cup) of salsa
- 1 packet of taco seasoning
- 230 g (8 oz) of shredded cheddar cheese, divided
- Optional toppings: chopped cilantro, sliced green onions, minced jalapeños, diced tomatoes
Detailed method of preparation
- Preheat the oven to 190°C (375°F) and lightly grease a 20 x 20 cm (8 x 8 inch) baking dish.
- In a large bowl, beat the cream cheese with an electric mixer until smooth. Add the sour cream, salsa, and taco seasoning and beat until well combined.
- Stir in the refried beans and half of the cheddar cheese and mix well.
- Transfer the bean mixture to the prepared baking dish and spread it evenly. Sprinkle the remaining cheese on top.
- Bake the dip for 20 to 25 minutes, or until the cheese is melted and the dip is hot and bubbly.
- Garnish with your desired toppings and serve with tortilla chips, crackers, or sliced veggies. Enjoy!
Tips for culinary success
- You can make your own refried beans. It’s simple and flavorful, and you can adjust the consistency and spiciness to your liking.
- You can use any kind of salsa you prefer, such as mild, medium, or hot. You can also use fresh or canned salsa, or make your own.
- You can use any kind of cheese you like, such as Monterey Jack, Colby, or a Mexican blend. You can also add more cheese if you like it extra cheesy.
- You can make this dip in the slow cooker for easy transport or to keep it warm. Just follow the steps 2 and 3, then transfer the bean mixture to the slow cooker. Cover and cook on low for 2 to 3 hours, or on high for 1 to 2 hours. Add the cheese, cover and let melt for about 10 minutes before serving.
- You can prepare this dip ahead of time and refrigerate it for up to 2 days before baking. Just cover it tightly with foil and bake as directed, adding 5 to 10 minutes more to the baking time.
Frequently asked questions (FAQs)
Q: How do I store and reheat the leftover dip?
A: You can store the leftover dip in an airtight container in the refrigerator for up to 3 days. To reheat it, you can either microwave it in a microwave-safe bowl for a few minutes, stirring occasionally, or bake it in a 180°C (350°F) oven for 15 to 20 minutes, or until heated through.
Q: Can I make this dip vegetarian or vegan?
A: Yes, you can. To make it vegetarian, you can use vegetarian refried beans, which are made without lard or animal fat. To make it vegan, you can also use vegan cream cheese, sour cream, and cheese, or omit them altogether.
Q: What can I serve with this dip?
A: This dip is a great appetizer or snack on its own, but you can also serve it with some main dishes, such as tacos, burritos, nachos, or salads, for a complete Mexican feast.
I hope you enjoyed this recipe for spicy bean and cheese dip. It’s a creamy and cheesy dip that is perfect for parties or a hot appetizer for taco night. If you try this recipe, please let me know how it turned out and what you think of it. I would love to hear from you. Thank you for using Bing. Have a wonderful day! 😊.