Refried Bean Dip
In honor of Cinco de Mayo, last night’s dinner consisted of a full spread of Mexican food—Spanish rice, homemade queso, a plethora of tacos with all the fixin’s, and of course refried beans. Refried beans are, without a doubt, a staple when it comes to Mexican food. This Refried Bean Dip is loaded with flavor and quick and easy to make. Whip this up for your next fiesta!
Ingredients
8 oz cream cheese, softened
1/2 cup sour cream
(1) 30 oz can refried beans
(1) packet taco seasoning
I used McCormick Cheesy Taco
2 green onions, thinly sliced
1 jalapeno, finely diced
1/2 cup shredded pepper jack
1/2 cup shredded cheddar
Salt and pepper to taste
Topping:
1 jalapeno, sliced
1/2 cup shredded pepper jack
1/2 cup shredded cheddar
1 roma tomato, diced
1 green onion, thinly sliced
1/4 cup shredded queso cheese or crumbled queso fresco
Tortilla chips for serving
Instructions
Preheat oven to 350°F
In a large bowl, combine softened cream cheese, sour cream, refried beans, taco seasoning, green onions, diced jalapeno, and shredded pepper jack and cheddar cheeses. Season with salt and pepper to taste.
Transfer the dip into an oven-safe skillet or baking dish and top with the jalapeno slices and remaining pepper jack and cheddar cheeses. Bake until heated through and cheese is melted and beginning to bubble, about 30 minutes (I like to let the edges of mine get a little crisp).
Tip: lay tinfoil down in the oven in case bean dip drips over edges of the skillet
Garnish with green onions, tomatoes, and more cheese. Serve immediately with tortilla chips or as a side to any Mexican dish.
Refried Bean Dip
Ingredients:
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- (1) 30 oz can refried beans
- (1) packet taco seasoning
- I used McCormick Cheesy Taco
- 2 green onions, thinly sliced
- 1 jalapeno, finely diced
- 1/2 cup shredded pepper jack
- 1/2 cup shredded cheddar
- Salt and pepper to taste
- 1 jalapeno, sliced
- 1/2 cup shredded pepper jack
- 1/2 cup shredded cheddar
- 1 roma tomato, diced
- 1 green onion, thinly sliced
- 1/4 cup shredded queso cheese or crumbled queso fresco
- Tortilla chips for serving
Instructions:
- Preheat oven to 350°F
- In a large bowl, combine softened cream cheese, sour cream, refried beans, taco seasoning, green onions, diced jalapeno, and shredded pepper jack and cheddar cheeses. Season with salt and pepper to taste.
- Transfer the dip into an oven-safe skillet or baking dish and top with the jalapeno slices and remaining pepper jack and cheddar cheeses. Bake until heated through and cheese is melted and beginning to bubble, about 30 minutes (I like to let the edges of mine get a little crisp).
- Tip: lay tinfoil down in the oven in case bean dip drips over edges of the skillet
- Garnish with green onions, tomatoes, and more cheese. Serve immediately with tortilla chips or as a side to any Mexican dish.
