Mexican Bean Dip
Hot Mexican bean dip is a quick and easy appetizer or side dish that packs a flavorful punch and is ready in only 30 minutes!
Servings: 12
Ingredients
- 1 cup sour cream
- 1 (16-ounce) can refried beans
- 1 (4-ounce) can cream cheese, softened
- 1 package taco seasoning
- ⅓ cup salsa
- 1 cup shredded Mexican cheese blend
- Optional Toppings, chopped tomatoes, cilantro, onion, avocado
Instructions
- Preheat the oven to 350°F.
- In a medium bowl, mix beans, sour cream, and cream cheese until well combined. Add taco seasoning and salsa and mix well.
- Pour into an 8x8 pan. Top with shredded cheese and bake for 25 minutes.
- Add any additional toppings and serve hot with Tortilla Chips.
Notes
Make ahead of time. Make a day ahead of time and store it in the fridge. If it isn't in the baking pan, spread the dip into the dish, top it with cheese, and bake.
STORE leftover dip in an airtight container in the fridge for 2-3 days. Reheat large amounts in the oven or crock pots and small amounts in the microwave.
FREEZE. Whether you make it ahead of time or freeze leftovers, store it in an airtight container in the freezer for up to 3 months. Thaw in the fridge and heat in the oven.
Nutrition
Calories: 74kcal | Carbohydrates: 2g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Cholesterol: 20mg | Sodium: 117mg | Potassium: 51mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 225IU | Vitamin C: 0.3mg | Calcium: 83mg | Iron: 0.1mg