This hot Mexican bean dip is a creamy, cheesy appetizer made with refried beans, cream cheese, sour cream, salsa, taco seasoning, jalapeno peppers, and two kinds of shredded cheese. It bakes until warm and bubbly, then gets finished with fresh toppings for a flavorful party dip that is easy to scoop with tortilla chips.
Refried beans give this dip a hearty base, while softened cream cheese and sour cream make it smooth and rich. Monterey Jack and cheddar cheese melt into the mixture for a gooey texture, and diced jalapenos add just the right amount of heat. Serve it straight from the oven for game day, holidays, potlucks, or any casual gathering where a warm bean dip is always welcome.
Ingredients in Hot Mexican Bean Dip
- refried beans
- cream cheese
- sour cream
- taco seasoning mix
- jalapeno peppers
- salsa
- shredded Monterey Jack cheese
- cheddar cheese
How to Make Bean Dip
This hot bean dip is simple to prepare, and most of the time is spent waiting for it to bake. The key to a smooth, creamy texture is starting with softened cream cheese so it blends easily with the refried beans.
Preheat the oven and prepare the dish – Preheat the oven to 350º F and lightly coat a 9×13 baking dish with cooking spray. This helps prevent sticking and makes serving easier.
Combine the beans and cream cheese – Add the refried beans and softened cream cheese to a large mixing bowl. Stir until the mixture is smooth and evenly combined.
TIP: Let the cream cheese soften at room temperature before mixing. Cold cream cheese is harder to blend and can leave small lumps in the dip.
Add in the other ingredients – Stir the sour cream, salsa, taco seasoning, and diced jalapenos into the bean mixture. Mix well so the seasoning and salsa are evenly distributed throughout the dip.
Stir in the cheeses – Fold in the shredded Monterey Jack cheese and shredded cheddar cheese, reserving a small amount of cheese for topping and garnish if desired.
Add to dish – Transfer the bean dip mixture to the prepared baking dish and spread it into an even layer.
Bake – Bake in the preheated oven for 25 to 30 minutes, or until the dip is heated through.
Add more cheese – Sprinkle additional shredded cheese over the top and return the dish to the oven for 4 to 5 minutes, or until the cheese is melted and bubbly.
Garnish – Remove the dip from the oven and finish it with chopped cilantro, sliced jalapenos, and chopped Roma tomatoes. Add extra cheese on top if you like a richer, cheesier dip.
Hot Bean Dip Variations
Add more beans – Refried beans are the base of this hot Mexican bean dip, but black beans can be stirred in for more texture. If adding black beans, drain and rinse them first so the dip does not become watery.
Switch the cheese – Monterey Jack and cheddar melt well and give the dip classic flavor, but a Mexican-style shredded cheese blend can also be used. Choose a blend that melts smoothly for the best texture.
Use homemade taco seasoning – Packaged taco seasoning is convenient, but a homemade spice blend can be used instead. The recipe calls for one packet of taco seasoning or 2 tablespoons of homemade seasoning.
Adjust the heat – Use one jalapeno for a milder dip or two jalapenos for more heat. You can also add extra sliced jalapenos as a garnish before serving. For a different flavor, swap the jalapenos for poblanos or use a 4-ounce can of green chilies.
How to Make Hot Mexican Bean Dip in a Slow Cooker
To make this bean dip in a slow cooker, combine the ingredients as directed in the recipe and transfer the mixture to the slow cooker. Cook on low for 2 to 3 hours, stirring before serving. Once the dip is hot and creamy, add the garnishes and serve it with tortilla chips.
Can You Make This Bean Dip Ahead of Time?
Yes, this hot Mexican bean dip can be made ahead of time. Bake the dip, let it cool, then cover it tightly and store it in the refrigerator. For the best quality, enjoy it within 3 to 4 days. When ready to serve, reheat the dip in the oven or microwave until warm, then add the fresh garnishes just before serving.
What to Serve With Bean Dip
The easiest way to serve this dip is with tortilla chips, but it also works well as a side dish for tacos, chili, or other Mexican-inspired meals. Because it is thick, creamy, and flavorful, it can be served as a warm appetizer, a party snack, or part of a casual dinner spread.
📖 Recipe
Hot Mexican Bean Dip
Dana
Equipment
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9×13 baking dish
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 – reserve some for garnish
- 1 cup shredded cheddar cheese – reserve some for garnish
Instructions
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Preheat the oven to 350º F.
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Mix the refried beans with the softened cream cheese until smooth.
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Stir in the sour cream, salsa, taco seasoning, and diced jalapenos.
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Fold in the Monterey Jack and cheddar cheeses.
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Spread the bean dip evenly in a 9×13 baking dish.
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Bake for 25 to 30 minutes, until heated through.
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Sprinkle with additional shredded cheese and bake for 4 to 5 minutes longer, or until the cheese is bubbly.
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Remove from the oven and garnish with chopped cilantro, sliced jalapenos, chopped Roma tomatoes, and extra cheese if desired.
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Serve warm with tortilla chips.
Notes
Nutrition
Nutritional information is an estimate based on third-party calculations. Actual values may vary due to ingredients, measurements, and serving sizes.
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