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Bean Dip

Course Appetizer
Cuisine Mexican
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 14 people
Calories 191kcal
Author Nichole


  • 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
  • ¾ cup sour cream
  • 4 ounces cream cheese, softened
  • 1 jalapeno, stems and seeds removed, finely diced
  • 1 tablespoon chili powder
  • ¼ 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.


Serving: 3TBSP | Calories: 191kcal | Carbohydrates: 3g | Protein: 9g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 48mg | Sodium: 372mg | Potassium: 128mg | Fiber: 1g | Sugar: 2g | Vitamin A: 771IU | Vitamin C: 2mg | Calcium: 278mg | Iron: 1mg