Cheesy Bean Dip Recipe
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This Cheesy Bean Dip combines refried beans with zesty Tex-Mex flare. It is always a hit at gatherings. Its creamy texture, cheesy goodness, and perfect blend of spices make it irresistible.
Whether you choose to make it on the stovetop or in your slow cooker, this bean dip is bound to impress.
The Ultimate Cheesy Bean Dip Recipe
If you’re looking for a crowd-pleasing appetizer that’s easy to make and packed with flavor, look no further than this deliciously Cheesy Bean Dip Recipe.
With just a few simple ingredients, you can create a mouth-watering dip that will have your guests coming back for more. Whether you’re hosting a party for game day, a summer get-together, or just looking for a tasty snack, this bean dip is sure to impress.
Why Make This Cheesy Bean Dip Recipe
Ingredients and Substitutions
(Ingredients at a glance; you can find the full recipe with ingredient amounts in the printable recipe card at the bottom of the post.)
- Oil: Used for sautéing the vegetables. You can use olive oil, vegetable oil, or even avocado oil.
- Fresh onions and garlic: Yellow onions are preferred, but white or red onions will work just as well. Fresh garlic enhances the overall flavor. Garlic powder can be used in a pinch.
- 4 oz Can of Diced Green Chiles: Adds a mild heat and flavor. Substitute with roasted hatch chiles if available.
- 2 14 oz Cans of Refried Beans: The base of the dip. You can also use black bean refried beans for a different taste.
- Chili Sauce or Taco Sauce: Adds a spicy kick. Adjust the heat level to your preference.
- Chicken Stock: To achieve the perfect consistency. Vegetable stock can be used for a vegetarian option.
- Cheddar Cheese, Grated: The key to the cheesy goodness. Monterey Jack or a Mexican cheese blend can be used as alternatives.
- Ground Cumin: Provides a warm, earthy flavor.
- Salt and Pepper: To taste.
- 1 tbsp Cilantro Paste (Optional): Adds a fresh, herbaceous note. Fresh cilantro can be used instead, but the past blends in nicely. (My Walmart sells this in the first aisle next to all the herbs and other prepackaged items.)
- Optional Toppings: Chopped tomatoes, avocados, green onions, sour cream, black olives, or fresh chopped cilantro.
How to make this Cheesy Bean Dip
1 Saute the veggies: Heat the oil in a large skillet or Dutch oven. Add onion, garlic, and chilies and saute over medium heat until onions are translucent about 5 minutes.
2 Add everything to the skillet: Add refried beans, chili/taco sauce, stock,cumin, cilantro paste, and cheese to the skillet. Stir until everything is combined and season with salt and pepper.
3 Simmer: Simmer over low heat for at least 30 minutes, stirring occasionally.
4 Garnish and serve: Top with optional garnishes and serve warm.
Recipe Tips
- To bring out the best flavors, sauté the onions, garlic, and chilies until the onions are translucent.
- Freshly grated cheese melts better and provides a creamier texture compared to pre-shredded cheese.
- Let the dip simmer for at least 30 minutes. This will not only meld the flavors but also thicken the dip to the perfect consistency.
- Stir occasionally to prevent the dip from sticking to the skillet or crock pot.
- If you find your dip has gotten too thick, add more chicken stock to reach your desired consistency.
- If serving at a party, use a small crock pot to keep the dip warm and gooey.
Recipe Variations
- Add diced jalapeños or extra hot sauce for an extra spicy version.
- Stir in cooked ground beef or chorizo for a heartier dip.
- Add a can of Rotel tomatoes.
- Use a mix of refried beans and black beans for added texture and flavor.
- Experiment with different cheeses like pepper jack, mozzarella, or a Mexican blend.
- For an extra cheesy bean dip, add 4 ounces of cream cheese.
Storage Suggestions
To store leftovers, transfer the bean dip to an airtight container and refrigerate for up to 3 days. To reheat, simply warm it up in the microwave or on the stovetop. You can also freeze the dip for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator and reheat as mentioned.
How to Make This Recipe in the Slow Cooker
Prefer the ease of using a slow cooker? No problem!
- Sauté the veggies: Heat the oil in a skillet over medium heat. Add the onion, garlic, and chilies, and sauté until the onions are translucent, about 5 minutes.
- Transfer to the slow cooker: Add the sautéed veggies to your slow cooker.
- Add remaining ingredients: Stir in the refried beans, chili/taco sauce, stock, cumin, cilantro paste, and cheese. Season with salt and pepper.
- Cook on low: Cover and cook on low for 2 hours, stirring occasionally.
- Serve warm: Top with optional garnishes and serve directly from the slow cooker to keep the dip warm throughout your event.
FAQs
Can I make this dip ahead of time?
Yes, you can prepare the dip a day in advance. Store it in the refrigerator and reheat it on the stovetop or in a slow cooker before serving.
What can I serve with this bean dip?
This dip pairs well with tortilla chips, pita bread, and veggies. It can also be mixed with ground beef or chicken as a filling for burritos, quesadillas, and tacos.
Is this Cheesy Bean Dip Recipe vegetarian?
While the main recipe uses chicken stock, you can easily make it vegetarian by using vegetable stock instead.
Can I add other ingredients to this dip?
Absolutely! Feel free to add ingredients like corn, bell peppers, or even a splash of lime juice for extra flavor.
More Dip Recipes to try
- The Best Cream Cheese Fruit Dip
- Easy Corn Dip
- Texas Caviar Recipe (Black Bean and Corn Salsa Dip)
- 3 Ingredient Peanut Butter Dip
- 3 Ingredient Beer Cheese Dip Recipe
Did You Make This Easy Cheesy Bean Dip Recipe?
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Print
Cheesy Bean Dip Recipe
- Prep Time: 10 minutes
- Cook Time: 30 min
- Total Time: 40 minutes
- Category: sides
- Method: stovetop
Description
This Cheesy Bean Dip combines refried beans with zesty Tex-Mex flare. It is always a hit at gatherings. Its creamy texture, cheesy goodness, and perfect blend of spices make it irresistible.
Ingredients
- 2 tbs oil
- 1 onion finely chopped
- 1 4 oz can of diced green chiles (though I used the last of my roasted hatch chiles)
- 4 garlic cloves, minced
- 2 14 oz cans of re-fried beans
- 4 tbs of chili sauce or taco sauce (as mild or as hot as you like it)
- 8 tbs chicken stock
- 1 1/4 cup cheddar cheese, graded plus a bit more for garnish
- 2 tsp ground cumin
- salt and pepper
- 1 tbs cilantro paste (optional)
- Optional toppings:
- Chopped tomatoes, Avocados, Green onions, fresh chopped cilantro
Instructions
- Heat the oil in a large skillet. Add onion, garlic and chilies and saute over medium heat until onions are translucent, about 5 minutes.
- Add re-fried beans, chili/taco sauce, stock,cumin, cilantro paste and cheese to the skillet.
- Stir until everything is combined and season with salt and pepper.
- Simmer over low heat for at least 30 minutes, stirring occasionally.
- Top with optional garnishes and serve warm.
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Feedly, Bloglovin', your favorite feed reader, or signing up via email and have new posts delivered to your email box each week!This Cheesy Bean Dip combines refried beans with zesty Tex-Mex flare. This dip is will be a hit at your gatherings. Its creamy texture, cheesy goodness, and perfect blend of spices make it irresistible.
