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.
Making bean dip is super simple! You can do it in the oven, or even in your slow cooker. If using your oven it will cook best at 375 degrees, and you can use a skillet or a square 9×9 (or 8×8 is fine) baking dish. If you want to use your crock pot, just combine everything, then cook it on low for 1-2 hours and give it a stir every once in a while. So for the oven, it takes about 25 minutes, and slow cooker a little longer, but it’s nice to be able to keep it on warm for a party! This is great served with your favorite tortilla chips, corn chips, even nacho flavored chips! You can garnish it with things like green onion, cilantro, extra cheese, chopped onions, black olives, or even sour cream and avocado!
How long does bean dip last?
This dip doesn’t last long at our house, but you can store any leftover 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. If desired, bean dip can be cooled to room temperature, then you can freeze in a zip-top bag for up to 3 months. Just thaw overnight in the refrigerator and then reheat in the microwave or stove-top on low heat, stirring 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.
- Alternately, you can mix all of the ingredients together except for the green onions and pour into a slow cooker. Cook on low for 1-2 hours until warmed through.
- 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.