There are appetizers you politely nibble. And then there’s bean dip.
Warm, cheesy, creamy and just spicy enough, this easy Mexican-inspired bean dip combines refried beans, melted cheese and jalapeño into the kind of bowl people mysteriously gather around until nothing is left but a few tortilla-chip crumbs.
The best part? It takes only minutes to make.
Serve it before tacos, add it to a Taco Tuesday spread, bring it to a party or eat it straight from the bowl while pretending you’re still “testing the seasoning.”
We support all of the above.
Serves: 6–8
Prep Time: 5 minutes
Cook Time: 10–15 minutes
Ingredients
How to Make It
Add the refried beans, sour cream, salsa, cumin and garlic powder to a saucepan over medium-low heat.
Stir until everything is smooth and warmed through.
Add the shredded cheese and jalapeño and continue stirring until the cheese is completely melted and the dip becomes creamy.
Taste and add salt or a little extra jalapeño if you want more heat.
Transfer to a serving bowl and top with green onions, extra cheese, jalapeño slices or a spoonful of sour cream.
Serve immediately with plenty of tortilla chips.
Make It Your Own
The beauty of bean dip is that it welcomes upgrades.
Try adding:
The Secret Is Serving It Hot
Bean dip is at its best when the cheese is melted, the beans are creamy and the tortilla chips are standing nearby waiting for instructions.
If you’re serving it for a party, keep it warm in a small slow cooker or covered baking dish.
It probably won’t be around long enough to cool down.
