Refried Bean Dip Recipe
This cheesy bean dip is warm, creamy, and full of great Mexican flavors. It's an easy appetizer that tastes great served with anything from tortilla chips to fresh veggies.
Servings: 12 people
Calories: 250kcal
Ingredients
- 30 ounces refried beans
- 8 ounces cream cheese room temperature
- 1/2 cup salsa
- 1/2 cup sour cream
- 3 cups shredded cheddar cheese (divided)
- 1 tablespoon taco seasoning
- 1/2 cup tomatoes diced
- 2 large green onions sliced
Instructions
- Preheat oven to 350 degrees F.
- In a large mixing bowl, combine the refried beans, cream cheese, salsa, sour cream, 1 cup of shredded cheese, and taco seasoning. Mix until well combined.
- Spread the bean mixture into the bottom of a 9" x 9" baking dish, then evenly sprinkle the remaining 2 cups shredded cheese over the top.
- Bake in a preheated oven for 30 minutes, or until cheese is bubbly and lightly golden brown.
- Once cooked, remove from the oven and garnish with fresh tomatoes and green onions before serving warm. Enjoy!
Video
Notes
Storing leftovers: cover and store leftovers in the refrigerator for up to 3 days.
Reheating: reheat a small portion in the microwave, or cover the baking dish with aluminum foil and warm in a preheated 320 degree oven.
Make-ahead tips: this dip can be mixed up to 2 days in advance, covered, and stored in the fridge. Once you are ready to bake, remove from the fridge while you preheat the oven, sprinkle the cheese over the top, and bake as directed.
Slow cooker instructions: Prepare exactly the same by mixing the ingredients and sprinkling 2 cups of shredded cheese over the top, then cook on low for about 2 hours, or until warmed through and the cheese has melted.
Nutrition
Calories: 250kcal | Carbohydrates: 10g | Protein: 12g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 55mg | Sodium: 745mg | Potassium: 124mg | Fiber: 3g | Sugar: 4g | Vitamin A: 820IU | Vitamin C: 2mg | Calcium: 263mg | Iron: 1mg