Hot Bean Dip
Ingredients
- 4 ounces cream cheese, softened (see note)
- ½ cup sour cream
- 2 teaspoons chili powder
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon sweet or smoked paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon dried oregano
- 16-ounce can refried beans (see note)
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 green onions, white and green parts finely chopped
Instructions
- Preheat the oven to 350 degrees F.
- In a medium bowl, add the cream cheese and sour cream and whisk together until smooth (alternately, you can use an electric hand mixer or a stand mixer fitted with a paddle attachment to mix the dip).
- Add all of the spices and mix until well combined.
- Add the refried beans and mix well.
- Add HALF of the cheese and all of the green onions and mix.
- Spread the mixture evenly in an 8X8-inch baking dish (an equivalent size of any shape dish can be used - oval, round, rectangular, etc).
- Sprinkle the remaining cheese over the top and bake for 20 to 25 minutes until the cheese is melted and golden and the dip is hot.
- Serve warm with tortilla or corn chips.
Notes
Refried Beans: this recipe is adaptable to many different styles and flavors of refried beans: pinto, black bean, etc. Also, if the beans you are using are tightly packed in the can, it helps to lightly mash them in the can before adding them into the dip (they mix in a bit easier).
Cream Cheese: if you want to get away with mixing this dip by a hand with a whisk, make sure the cream cheese is VERY soft. Like, maybe even a little bit warm and melty.
Additions: this dip adapts very well to adding cooked ground beef, chopped chicken, and/or green chiles (one small can).
Make Ahead: the dip can be mixed, assembled, and refrigerated for up to 2 days ahead of time before baking. Additionally, leftovers of the baked dip reheat very well.