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!

Prep Time15

Cook Time25

Total Time40

Course: Appetizer

Cuisine: American, Mexican

Servings: servings

Calories: 289kcal

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.

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!)

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:

Nutritional information is an estimate and is per serving. There are 8 servings in this recipe.