This Warm Bean Dip is always a big hit. It’s full of Mexican flavor, with salsa verde, Chili powder, a creamy center, and Queso cheese baked to perfection.
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Warm and Spicy Layered Dip
When I host a holiday or game day I like to offer warm dips like this warm bean dip, crockpot queso dip, warm artichoke dip, or hot pizza dip.
I’ve always loved gooey, warm dips. If you add a little Mexican flair, it’s a winner for me. This dip has both. Nobody can resist a creamy, cheesy bean dip like this one. Best of all, it comes together in minutes, making it an easy and quick dip to add to your holiday party.
Have a Mexican Themed party by adding more Mexican recipes like White Chicken Sour Cream Enchiladas, Easy Mexican Pie, Jalapeno Cornbread, Homemade Chicken Flautas, and Mexican Cornbread.
Ingredients for Warm Bean Dip
- 16 oz. of re-fried beans
- 1/2 cup of Salsa Verde
- 1 cup Queso Cheese – an estimated amount
- 1 cup of shredded pepper jack cheese
- 1 cup of Sour Cream
- 4 oz. cream cheese
- 1 tsp. cumin
- 1/2 tsp. chili powder – unless you want to kick it up a notch and add more
- 1 Tbsp. ranch dressing
- 1/4 tsp. salt
- Tomato – chopped into big chunks
- Sliced Black Olives
- chives
How to Make Warm Bean Dip
Preheat oven to 375 degrees Fahrenheit
Spread refried beans
Add half of the queso and Pepper Jack cheese
Pour the salsa over the beans and cheese
In a medium bowl add sour cream, ranch dressing, and cream cheese
Add spices and mix well
Spread the cream mixture onto the dip
Add the rest of the Queso cheese and shredded pepper jack cheese
Bake for 30-35 minutes or until the dip is warmed through and the cheese is turning golden
Garnish with chopped tomatoes, sliced black olives, and sliced chives
Expert Tips
Save calories by using low fat sour cream, cream cheese, and cheese
Make this dip ahead of time by assembling it, covering it, and storing it in the fridge. Add an extra 10 minutes to baking time if refrigerated.
Recipe FAQs
How long will leftovers from this bean dip last?
This bean dip can be covered and stored in the fridge for up to 3 days. Microwave to reheat.
Can You Eat this Bean Dip Cold?
I would not recommend eating this bean dip cold. The warm cheese and creamy center are the stars of this bean dip, and serving them melted and warm is the way to do it.
Bean Dip Variations
Spicy – Add a layer of fire-roasted green chiles, diced jalapenos, or a dash or two of habanero sauce.
Cheesy – Add 2 cups of shredded cheddar cheese
Add-Ins – diced bell peppers, corn, sliced chives, diced jalapenos
Dippers
Tortilla Chips are the preferred dipper, but you can also use corn chips, crackers, or celery sticks.
What Should I Serve with this Bean Dip?
More Warm Dips You’ll Love
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Printable Recipe
Warm Bean Dip
Ingredients
- ½ cup salsa Verde
- 1 cup Queso cheese divided
- 1 cup Pepper Jack Cheese shredded
- 1 cup sour cream
- 4 oz. cream cheese
- 1 tbsp. ranch dressing
- 1 tsp. cumin powder
- ½ tsp. chili powder up to 1 tsp. for a spicier dip
- ¼ tsp. salt
Garnish
- ¼ cup chopped tomatoes
- ¼ cup black olives sliced
- ¼ cup green onions sliced
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- Spread refried beans
- Add half of the queso and pepper jack cheese to the top of the beans
- Pour the salsa over the beans
- Mix sour cream, ranch dressing, and cream cheese
- Add spices and mix well
- Spread the cream mixture onto the dip
- Add the rest of the Queso cheese and shredded pepper jack cheese
- Bake for 30-35 minutes or until the dip is warmed through and the cheese is turning golden
- Garnish with chopped tomatoes, sliced black olives, and sliced chives
Notes
Nutrition
~Melissa – KidFriendlyThingsToDo.Com – recipes, kid-friendly crafts, fun foods, party ideas, and fun things to do with the family!
