This warm Cheesy Bean Dip is packed with two kinds of beans and plenty of gooey, melted cheese. A quick and easy party appetizer that’s perfect for a game day gathering.
I’ve been making this Cheesy Bean Dip recipe since the beginning of time, or so it seems! And, as far as I’m concerned, this is the ultimate bean dip recipe. It’s such a classic party snack and never fails to go over in a big way.
What makes this bean dip different from all the others? In addition to refried beans, I add whole beans which makes a big difference in the substance and texture of the dip. Dried spices and a little jarred salsa punch it up with great flavor.
It’s easy to customize it to your liking with a variety of different ingredients and every single version is delicious! I’ve included some great ideas so that you can make it your own. You can go super spicy or completely mild. It’s up to you!
Ingredient Notes
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Cream cheese and sour cream – For the creamy base of this dip. Want to lighten it up? Check the Variations section below.
Beans – A can of refried beans and black beans.
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Cheese – A combination of shredded cheddar cheese and shredded pepper Jack cheese.
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Seasoning – Garlic powder, cumin, salt and pepper.
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Salsa – A little of your favorite store-bought red salsa. I’ve listed some fun variations below.
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Green onions – For garnishing the baked dip.
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Chips – Don’t forget a bag of tortilla chips or corn chips, like Fritos Scoops, for dipping!
How to Make Cheesy Bean Dip
- In a large mixing bowl, use a wooden spoon to combine the cream cheese, sour cream, all the seasoning, and the salsa until creamy.
- Next, mix in the refried beans.
- Then, add the black beans and half the shredded cheddar and pepper Jack cheese and mix again until well incorporated.
- Transfer the bean mixture to a greased 9-inch baking dish and top with the remaining shredded cheese. Bake at 375 degrees F for 20 to 25 minutes or until the cheese has melted and it is hot and bubbly around the edges. After baking, garnish with thinly sliced green onion and allow it to rest for about 5 minutes.
Bean Dip Variations
Feel free to mix and match these ideas to create your own signature warm Cheesy Bean Dip variations. The possibilities are endless!
Bean Varieties: Swap out the black beans with pinto beans, navy beans, white beans or a combination for a different flavor and texture.
Cheese Choices: Try different cheeses like colby jack, queso fresco, or a cheese blend for unique flavors.
Salsa Variation: I used red salsa but tomatillo salsa (salsa verde) would be delicious too!
Seasoning: Add a little chili powder, smoked paprika, or taco seasoning to enhance the flavor profile.
Heat Level: Adjust the level of spiciness by incorporating a pinch of cayenne pepper, diced jalapeños, diced green chilies, or spicy salsa for a kick.
Protein Boost: Mix in cooked ground beef or chorizo for a heartier dip.
Vegetable Additions: Enhance the dip with diced tomatoes, onions, bell peppers, or corn kernels for added texture and flavor.
Lighten it Up: Substitute the full fat dairy products with ⅓-less fat cream cheese and light sour cream for a dip that is lighter in fat and calories.
Garnish: Cilantro is a great addition or replacement for the green onions. Customize your dip with toppings like sliced olives, diced avocados, pickled jalapeños, or a spoonful of salsa.
Make-Ahead and Storage Tips
Assemble in Advance: If you need to assemble the entire dip in advance, you can do so and then refrigerate it until you’re ready to bake. Keep it covered with plastic wrap or foil. Allow the refrigerated dip to sit at room temperature for 15 to 20 minutes before baking to take the chill off. It may need to slightly increase the baking time if the dip is cold going into the oven.
Leftovers: Allow leftovers to cool to room temperature, then transfer it to an airtight container. Store it in the refrigerator for up to 3 to 4 days. Reheat leftovers in the microwave, just until warmed through.
More Warm Dip Recipes You’ll Love
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Print Warm Cheesy Bean Dip
This warm Cheesy Bean Dip is packed with two kinds of beans and plenty of gooey, melted cheese. A quick and easy party appetizer that's perfect for a game day gathering.
Course Appetizer
Cuisine Mexican
Prep Time 10 minutes minutes
Cook Time 20 minutes minutes
Resting Time 5 minutes minutes
Total Time 35 minutes minutes
Servings 10
Calories 224kcal
Ingredients
- 4 ounces cream cheese regular or ⅓-less fat cream cheese, softened at room temperature
- ½ cup sour cream regular or light
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- Freshly ground black pepper to taste
- ¼ cup jarred salsa your favorite variety (I used red)
- 16 ounce can refried beans
- 15 ounce can black beans drain but don't rinse
- 1 cup shredded cheddar cheese divided
- 1 cup shredded pepper jack cheese divided
- ¼ cup thinly sliced green onion for garnish
- Tortilla chips and/or corn chips for serving
Instructions
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Preheat oven to 375 degrees F. Coat a 9-inch baking dish with nonstick cooking spray.
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In a large mixing bowl, use a wooden spoon to combine the cream cheese, sour cream, salt, garlic powder, cumin, pepper, and salsa until creamy. Next, mix in the refried beans. Then, add the black beans and half the shredded cheddar and pepper Jack cheese and mix again until well incorporated.
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Transfer the bean mixture to the prepared baking dish and top with the remaining shredded cheese.
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Bake for 20 to 25 minutes or until the cheese has melted and it is hot and bubbly around the edges.
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Remove from the oven and garnish with chopped green onion. Allow to sit for about 5 minutes. Serve with tortilla or corn chips.
Nutrition
Calories: 224kcal | Carbohydrates: 14g | Protein: 11g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 40mg | Sodium: 765mg | Potassium: 205mg | Fiber: 5g | Sugar: 2g | Vitamin A: 521IU | Vitamin C: 2mg | Calcium: 222mg | Iron: 1mg
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