Cheesy Bean Dip
This Cheesy Bean Dip is ridiculously easy and perfect for Taco Tuesday or your next game day event. You only need a handful of ingredients and just about 30 minutes from start to finish!
Servings: 8 servings
Calories: 207kcal
Ingredients
- 1 16-oz. can refried beans
- 1 cup picante sauce
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 3/4 cup sour cream
- 3 oz. cream cheese, softened
- 3 Tbsp. chopped green chiles
- 1 Tbsp., chili powder
- 1/2 tsp. ground cumin
- tortilla chips and/or sliced veggies, for serving
Instructions
- Preheat oven to 350 degrees. Spray a 2-quart baking dish with nonstick cooking spray. Set aside.
- Combine all ingredients in a large glass bowl and mix until well combined. Transfer mixture to prepared dish.
- Bake uncovered for 20-25 minutes or until the edges are bubbly. Serve with tortilla chips and or fresh veggies.
- If you opt to use a slow cooker, Transfer mixture to 1 1/2 quart slow cooker. Cover and cook on high for 2 hours, stirring occasionally.
Notes
You can opt to serve your dip with tortilla chips and/or fresh cut veggies.
I also love to serve this dip with a bowl of guacamole and some freshly made pico de gallo.
I use pepper jack cheese for my cheesy bean dip for extra spice, but you could substitute regular monterey jack cheese.
Nutrition
Calories: 207kcal | Carbohydrates: 6g | Protein: 9g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 50mg | Sodium: 484mg | Potassium: 195mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1242IU | Vitamin C: 3mg | Calcium: 257mg | Iron: 1mg