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Hot Mexican Bean Dip

This six ingredient Hot Mexican Bean Dip is a tasty party dip that is made with refried beans, a mixture of melted cheese, and jalapeno peppers.

Refried beans, cream cheese, Monterey Jack cheese, and a few other simple ingredients are mixed together and topped with tomatoes, sliced jalapenos, and cilantro.

a 9 by 13 dish of Hot Mexican Bean Dip garnished with Roma tomatoes, cilantro, and sliced jalapenos.

Ingredients in Hot Mexican Bean Dip

  • refried beans
  • cream cheese
  • sour cream
  • taco seasoning mix
  • jalapeno peppers
  • salsa
  • shredded Monterey Jack cheese
  • cheddar cheese
A serving spoon in a baking dish of bean dip.

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How to Make Bean Dip

It takes little effort to make this party dip and the majority of the time to make this is spent waiting on the dip to come out the oven.

Preheat the oven and prepare the dish – Preheat the oven to 350º F and spray a 9×13 baking dish with cooking spray.

Combine the beans and cream cheese – Mix the refried beans together with the softened cream cheese until smooth.

TIP: Using softened cream cheese makes it easier to stir the ingredients together.

Add in the other ingredients – Mix the sour cream, salsa, and taco seasoning into the bean mixture.

Stir in the cheeses – Stir in the Monterey Jack and cheddar cheese

Add to dish – Transfer the bean dip to the baking dish, spreading evenly.

Bake – Bake in the preheated oven for 25 – 30 minutes.

Add more cheese – Sprinkle with additional shredded cheese and bake for about 4-5 minutes longer or until the cheese is bubbly.

Garnish – Remove from oven and garnish with chopped cilantro, sliced jalapenos, and chopped Roma tomatoes. Add more cheese if desired.

A tortilla chip with hot bean dip topped with tomatoes, cilantro, and jalapenos.

RECOMMENDED: Black Bean Cojita Cheese Dip

Hot Bean Dip Variations

Add more beans – The main ingredient in this bean dip is refried beans but black beans are a great variety of beans to add to this dip.

Switch the cheese up – Instead of using Monterey Jack and cheddar cheese, use a Mexican cheese blend variety that includes asiago, and queso cheese.

Use homemade taco seasoning – Instead of using prepackaged taco seasoning use a homemade blend of spices for this dip.

Add some heat, or not – Add as little or as much jalapenos to the dip before baking and add extra as a garnish when serving. Swap out the jalapenos for poblanos or even use a 4-ounce can of green chilies for more flavor.

Birds eye view of hot bean dip with garnish in a 9 by 13 dish.

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How to Make Hot Mexican Bean Dip in a Slow Cooker

To make this bean dip in a Crockpot (slow cooker) mix together the ingredients just as the recipe calls for and cook on low for 2-3 hours. Before serving, stir the bean dip together and garnish as desired.

Can You Make This Bean Dip Ahead of Time?

You can make this dip ahead of time by baking the dip and allowing it cool before transferring it to the refrigerator. Make sure to tightly seal the dip and consume it within 3 to 4 days. When ready to eat, heat the bean dip up in either the oven or the microwave and garnish before serving.

What to Serve With Bean Dip

Keep it simple and serve this dip with your favorite tortilla chips or serve it as a side to Salsa Verde Chicken Chili, Restaurant Style Ground Beef Tacos, or even Chicken Al Pastor Tacos made in the Instant Pot.

Yield: 12 servings

Hot Mexican Bean Dip

A serving spoon in a baking dish of bean dip.

This six ingredient Hot Mexican Bean Dip is a tasty party dip that is made with refried beans, a mixture of melted cheese, and jalapeno peppers.

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Ingredients

  • 30 ounce can refried beans
  • 8 ounces package cream cheese, softened
  • 8 ounces sour cream
  • 1 package taco seasoning mix, or 2 tablespoons homemade
  • 1-2 jalapeno peppers, diced
  • 1/2 cup salsa, of choice
  • 1 cup shredded Monterey Jack Cheese, reserving some for garnish
  • 1 cup shredded cheddar cheese, reserving some for garnish

Instructions

  1. Preheat the oven to 350º F
  2. Mix the refried beans together with the softened cream cheese until smooth.
  3. Mix the sour cream, salsa, and taco seasoning into the bean mixture.
  4. Stir in the Monterey Jack and cheddar cheeses.
  5. Transfer the bean dip to a 9x13 baking dish, spreading evenly.
  6. Bake in the preheated oven for 25 - 30 minutes.
  7. Sprinkle with additional shredded cheese and bake for about 4-5 minutes longer or until the cheese is bubbly.
  8. Remove from oven and garnish with chopped cilantro, sliced jalapenos, and chopped Roma tomatoes. Add more cheese if desired.
  9. Serve with tortilla chips.

Notes

To make in the Crockpot, make as directed and cook on low for 2 to 3 hours. Stir before serving and garnish.

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Nutrition Information:

Yield:

12

Serving Size:

1 serving

Amount Per Serving: Calories: 246Total Fat: 18gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 48mgSodium: 557mgCarbohydrates: 13gFiber: 3gSugar: 2gProtein: 10g

Nutrition calculation is a rough estimate and can vary depending on the cooking technique and the exact ingredients used. For informational purposes only.

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