Get my Cookbooks! Bean Dip
This EASY Bean Dip recipe has delicious layers of seasoned cream cheese and sour cream, refried beans, diced tomatoes, and hot melted cheese! It’s easy to make ahead of time and makes the best appetizer idea!
Be sure to serve this with my homemade guacamole and tortilla chips!
EASY Bean Dip
I definitely think that I’ve made this Bean Dip recipe more than any other appetizer ever. It’s so easy to throw together, I always have what I need on hand, and the layers are truly addicting. This never (ever) lasts long, I’m lucky if I have an ounce leftover!
(And leftovers taste even better, so I’d think about making a double batch!) And be sure to serve this with my Homemade Tortilla Chips – best combo ever.
How to Make It
Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.
Combine softened cream cheese, sour cream and 1 tbsp. taco seasoning in a medium bowl until well-combined. Spread in an even layer in a casserole dish.
Combine refried beans and 1 tbsp. additional taco seasoning in the same bowl and spread over the cream cheese/sour cream layer. Top with drained Rotel tomatoes.
Top with shredded Mexican cheese. Cover and bake at 350° F for 20 minutes. Uncover and bake for 5 additional minutes, or until the cheese is hot and melted. Add assorted toppings and server with tortilla chips!
Make Ahead Method
- Assemble the dip as outlined. Drain the tomatoes super well. Cover and refrigerate for up to 2 days.
- Let it sit out for 30 minutes prior to baking. Bake as outlined.
Pro Tips
- Cheese: Shred the cheese from a block so that it melts and tastes the best! I use Cracker Barrel Sharp Yellow Cheese and Cabot Monterey Jack or Pepper Jack Cheese.
- Tomatoes: Rotel tomatoes come in a variety of heat levels, so choose the one that works best for you/your crowd. Drain them very well and dry them further on paper towels, especially if making this dip ahead of time.
- Don’t skip the toppings! They add really nice colors to the dish as well as additional flavor and texture. I use green onions, red onions, tomatoes, and cilantro.
- Be sure to serve this with my homemade salsa, guacamole, and tortilla chips! (Homemade chips make all the difference!) And try my Jalapeño Popper Dip and Spinach and Artichoke Dip recipes next!
Storage
- Store in an airtight container and refrigerate for up to 3 days.
Tools For This Recipe
(Amazon affiliate links*)- Check out all of my kitchen essentials here.
- Box Cheese Grater– Shred your own cheese from a block so that it melts well!
- Silicone Spatula– The best way to spread the layers out evenly.
- Small Strainer– Perfect for draining the tomatoes.
- Baking Dish
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Try These Next
-
- Spinach and Artichoke Dip
-
- Chicken Corn Chowder
-
- Baked Tacos
-
- Chicken Enchiladas
-
- Loaded Nachos
-
- Chicken Taquitos
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Tried This Recipe?
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Bean Dip
Ingredients
- 8 oz. cream cheese, softened
- ½ cup sour cream
- 2 tablespoons taco seasoning, divided
- 1 (16 oz.) can refried beans
- 2 (10 oz.) cans Rotel diced tomatoes, drained very well
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey jack cheese, or pepper jack
Toppings:
- Cilantro, green onions, red onions, tomatoes, jalapeno peppers
Instructions
- Preheat oven to 350° F.
- In a medium bowl, combine the softened cream cheese and sour cream until well combined. Stir in 1 tablespoon of taco seasoning.
- Spread on the bottom of a 9 x 13-inch baking dish.
- In the same mixing bowl, combine the refried beans and 1 more tablespoon of taco seasoning. Spread over the cream cheese/sour cream layer.
- Use paper towels to remove excess moisture from the tomatoes and add them in an even layer over the refried beans.
- Top with an even layer of cheese. Cover with foil and bake for 20 minutes. Remove the cover and bake for 5 more minutes, or until the cheese is hot and fully melted.
- Remove from the oven and add toppings of choice. Serve with tortilla chips.
Notes
- Cheese: Shred the cheese from a block so that it melts and tastes the best! I use Cracker Barrel Sharp Yellow Cheese and Cabot Monterey Jack or Pepper Jack Cheese.
- Tomatoes: Rotel tomatoes come in a variety of heat levels, so choose the one that works best for you/your crowd. Drain them very well and dry them further on paper towels, especially if making this dip ahead of time.
- Don’t skip the toppings! They add really nice colors to the dish as well as additional flavor and texture. I use green onions, red onions, tomatoes, and cilantro.
- Be sure to serve this with my homemade salsa, guacamole, and tortilla chips! (Homemade chips make all the difference!) And try my Jalapeño Popper Dip and Spinach and Artichoke Dip recipes next!
Make-Ahead Method:
- Assemble the dip as outlined. Drain the tomatoes super well. Cover and refrigerate for up to 2 days.
- Let it sit out for 30 minutes prior to baking. Bake as outlined.
Storage:
- Store in an airtight container and refrigerate for up to 3 days.
This looks so yummy! Would I be able to add chicken or ground beef to this and make it a meal? If so, how would I do that?
Hi Kayte! My Taco Casserole is a similar recipe that incorporates ground beef! My Salsa Chicken is also similar and incorporates chicken! To add the meat to this recipe, I would incorporate shredded rotisserie chicken on top of the refried bean layer, OR, I’d add cooked/crumbled seasoned ground beef over the refried beans. This recipe uses 2 tablespoons of taco seasoning. There are usually 3 tablespoons in a packet, so feel free to use that leftover tablespoon to season any meat that you add! Enjoy!!