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.
Servings: 12 servings
Calories: 228kcal
Equipment
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
- ½ cup salsa of choice
- 1 cup shredded Monterey Jack Cheese reserving some for garnish
- 1 cup shredded cheddar cheese reserving some for garnish
Instructions
- Preheat the oven to 350º F
- Mix the refried beans together with the softened cream cheese until smooth.
- Mix the sour cream, salsa, and taco seasoning into the bean mixture.
- Stir in the Monterey Jack and cheddar cheeses.
- Transfer the bean dip to a 9x13 baking dish, spreading evenly.
- Bake in the preheated oven for 25 - 30 minutes.
- Sprinkle with additional shredded cheese and bake for about 4-5 minutes longer or until the cheese is bubbly.
- Remove from oven and garnish with chopped cilantro, sliced jalapenos, and chopped Roma tomatoes. Add more cheese if desired.
- 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.
Nutrition
Serving: 1serving | Calories: 228kcal | Carbohydrates: 11g | Protein: 9g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 48mg | Sodium: 669mg | Potassium: 94mg | Fiber: 3g | Sugar: 4g | Vitamin A: 670IU | Vitamin C: 2mg | Calcium: 201mg | Iron: 1mg
