This warm, cheesy Bean Dip is sure to be a hit at your next party or game night! You can make it as mild or spicy as you like, just be sure to serve it with plenty of tortilla chips for scooping up the savory dip!
When it comes to easy party appetizers, there is nothing I love more than a good dip! Some of my personal favorites besides the always popular Buffalo Chicken Dip are Jalapeno Popper Dip with Bacon and Philly Cheesesteak Dip.
But you can’t go wrong with a classic like this incredibly easy-to-throw-together bean dip!
This recipe comes together in under 5 minutes, then bakes in the oven until hot and bubbly. I like to keep things simple and just garnish with chopped green onions and cilantro, but you could really load up the bean dip by sprinkling with extra shredded cheese, pico de gallo, sliced jalapenos (for those who like it extra spicy!), or sliced avocados.
No matter how you top bean dip, everybody loves it! Seriously, serve this at your next party and watch people swarm to it!
I like to serve bean dip with tortilla chips or Fritos, but you could also use crackers or even veggies for a healthier alternative.
How to Make Bean Dip
- Preheat the oven to 375 degrees F. Alternatively, you could make this in a slow cooker and just let it warm for 2 hours.
- In a large bowl, combine all of the ingredients for the bean dip. I used a can of refried beans, but if you have homemade refried beans leftover, by all means use those!
- Blend everything together until smooth and combined, then transfer to an oven-safe baking dish or cast iron skillet.
- Bake for 25-30 minutes until hot and bubbly! Give everything a stir, then sprinkle with chopped green onions or cilantro for a little color, then serve with plenty of chips!
How long does bean dip last?
Bean dip doesn’t last long at our house, but you can store any leftover bean dip in the fridge for 4-5 days. Just reheat in the oven or microwave before serving for a hot bean dip, although you could eat it cold if you like.
Can you freeze bean dip?
Bean dip can be cooled to room temperature, then frozen in a freezer-safe ziptight bag for up to 3 months. Just thaw overnight in the fridge then reheat and stir well before serving.
- 1 (16-ounce) can refried beans
- 1 cup picante sauce
- 1 cup (4 ounces) shredded Pepper Jack cheese
- 1 cup (4 ounces) shredded cheddar cheese
- 3/4 cup sour cream
- 4 ounces cream cheese, softened
- 1 jalapeno, stems and seeds removed, finely diced
- 1 tablespoon chili powder
- 1/4 teaspoon ground cumin
- 2 green onions, chopped, for garnish
- Tortilla chips, for serving
- Preheat oven to 375 degrees F.
- Combine all of the ingredients except for the green onions in a large bowl. Mix with a hand mixer until combine, then pour into a large skillet or square baking dish.
- Bake for 25-30 minutes until hot and bubbly. Stir, then sprinkle with the green onions, if desired, and serve with tortilla chips.
- A crust may form on the top of the bean dip as it sits, but if you stir the dip well this will mix right back in.
- Slow Cooker Instructions: You can all all of the dip ingredients to a small slow cooker and cook on LOW for 4 hours or on HIGH for 2 hours, stirring occasionally, until hot all the way through.