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
- 4 ounces 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.
Video
Notes
Prep ahead. Mix up the filling a day ahead of time and store it in an airtight container in the fridge.
Store leftover dip in an airtight container in the fridge for 2-3 days or freeze for up to 3 months. Reheat large amounts in the oven or crock pots and small amounts in the microwave.
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