Bean dip is quick and easy to make for football parties or get-togethers with just a handful of ingredients and less than 30 minutes to spare.
Why this recipe works
Refried beans, tomatoes, taco seasoning, cream cheese, and sour cream make this bean dip ultra-creamy and highly dippable! Top it with loads of cheese whether it be cotija or cheddar along with pico de gallo, fresh jalapenos, or cilantro for added flavor.
This is one of the easiest hot party dips you can make without skimping on flavorful ingredients. Now you’ll have extra time to whip up some corn dip to go along with it.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
BEANS – You’ll need 31 oz of refried beans. The brand doesn’t matter here, so grab your favorite.
ADDITIONS – Rotel tomatoes are canned and come in many different flavor options. You can use Rotel with habanero, Rotel diced tomatoes and green chiles, or even swap it out completely with regular diced tomatoes, fire roasted tomatoes, or salsa. You can use either sour cream or Greek yogurt, but don’t leave this step out! The sour cream and cream cheese is what makes this dip creamy.
How to Make Bean Dip
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat the oven to 350F.
- To a 10 inch skillet add the beans, Rotel, taco seasoning and cubed cream cheese. Heat over medium heat on the stovetop stirring until all the ingredients have mixed well together.
- Turn off the heat and add the sour cream. Stir until combined. Transfer to the oven and bake for 10-15 minutes when top is set and slightly darker brown in color.
- Remove from oven and garnish with jalapenos, pico de gallo, cheese, and cilantro.
Frequently Asked Questions & Expert Tips
Yes, you can make bean dip ahead of time. To do so, prepare all the ingredients up until you pop it in the oven. Cover tightly with plastic wrap (if you plan on baking the day of) or an air-tight container (if you’re making it the day before) and store it in the refrigerator until you’re ready to bake. Add topping before serving.
Store leftover bean dip in an air-tight container kept in the refrigerator for up to 3 days. Reheat over the stove, stirring frequently, or in the microwave.
Serving Suggestions
Quick and easy is just how we like our party dips. This bean dip fits the bill perfectly. Load it up with toppings like extra sliced jalapenos, cotija cheese, cheddar or Mexican cheese, cilantro, or pico de gallo. You can also add some shredded chicken or ground beef if you’d like. Serve warm from the oven.
Dipping Options
- Tortilla chips
- Mini bagels
- Celery
- Sliced peppers
- Crackers
- Pretzels
More Party Dip Recipes
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Bean Dip
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 31 oz refried beans 2 16 oz cans
- 10 oz Rotel tomatoes with liquid
- 4 oz taco seasoning
- 4 oz cream cheese softened at room temperature
- ½ cup sour cream
Optional Toppings
- sliced jalapenos
- pico de gallo
- cotija cheese or cheddar
- cilantro
Things You’ll Need
Before You Begin
- If you would like to melt cheese on the top of the bean dip, add about 1 cup of cheddar cheese to the top for the last 5 minutes of baking in the oven.
Instructions
- Preheat the oven to 350F.
- To a skillet add the beans, Rotel, taco seasoning and cubed cream cheese. Heat over medium heat on the stovetop stirring until all the ingredients have mixed well together.
- Turn off the heat and add the sour cream. Stir until combined. Transfer to the oven and bake for 10-15 minutes when top is set and slightly darker brown in color.
- Remove from oven and garnish with jalapenos, pico de gallo, cheese, and cilantro.
Nutrition
This post originally appeared on this blog on October 3 2021.
Amanda Davis
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Karen says
What can I use instead of refried beans?