Bean Dip Recipe
Our favorite bean dip recipe is ready to enjoy in only 30 minutes. Enjoy it with chips, tacos, or any Mexican dish!
Servings: 8
Ingredients
- 1 (16-ounce) can refried beans
- 1 cup sour cream
- 4 ounces cream cheese, softened
- 1 (1-ounce) package taco seasoning
- ¼ cup salsa, store-bought or homemade
- 1 cup shredded Mexican cheese
Instructions
- Preheat the oven to 350 degrees F.
- In a medium bowl, mix beans, sour cream, and cream cheese until well combined. Add taco seasoning and salsa and stir to combine.
- Pour into an 8x8-inch baking dish and top with shredded cheese. Bake for 25 minutes.
- Serve hot with tortilla chips.
Video
Notes
Prep ahead of time. Mix all the ingredients together except the shredded cheese and place in the baking dish. Cover and refrigerate for up to 3 days. Add shredded cheese right before baking.
Slow cooker directions. Mix all the ingredients except the shredded cheese. Spoon half of the bean dip into the slow cooker and cover with half of the cheese, then add the rest of the bean dip and top with the remaining cheese. Cook on low for 2–3 hours, or until the dip is heated through and the cheese is melted.
Store leftovers in an airtight container in the refrigerator for 3-4 days or in the freezer for 2-3 months. Thaw in the fridge, and reheat slowly. If needed, add a bit of milk to smooth into a creamy texture.
Nutrition
Serving: 0.5cup | Calories: 159kcal | Carbohydrates: 3g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 45mg | Sodium: 203mg | Potassium: 88mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 513IU | Vitamin C: 0.5mg | Calcium: 137mg | Iron: 0.2mg