Cheesy Mexican Bean Dip

This delicious Cheesy Mexican Bean Dip is filled with yummy spices and tangy salsa, then covered with cheese and baked until gooey.

I love this dip so much, and my picky husband is a big fan, too. I use refried beans plus whole pinto beans for extra protein and texture. They’re mixed with cream cheese and sour cream for yummy melty creaminess. Plus your favorite salsa for zest and added flavor. Do not forget the spices here, either. Top with cheesy before baking and top with scallions before serving. Such a delicious bite with tortilla chips. Have I convinced you to make this Mexican bean dip yet?

While most cans of refried beans are made with spices, it’s not enough for this dip. Since we’re adding extra beans and dairy, it will dilute the spices in the refried beans. All my spices are from a company called Burlap & Barrel. You can buy all of their products on their website and some of them on Amazon. As of now, they’re not paying me to tell you how amazing their products are. I just need to share it with you. They will make your bean dip and all other recipes taste even better!

I love making this dip for parties, game day, or a fun game night! While I think it’s best served with a sturdy tortilla chip, you can also add some veggies on the side for a healthier option. It would also be great to serve with other light bites like my Colombian Chicken Empanadas, Shrimp Ceviche Tostadas, or Fried Fish Tacos.

Ingredient Notes:

• Cream Cheese – Must be at room temperature or else it will be much more difficult to mix.
• Medium Salsa – I like the spice level in medium salsa. It’s also what I usually eat with tortilla chips and is what I had in the house. If you have mild or spicy salsa around, feel free to use that instead.
• Ground Coriander, Garlic Powder, Onion Powder, Ground Cumin, Smoked Paprika – I usually have my spice cabinet stocked with all of these spices regularly, all from Burlap & Barrel. However if it’s easier to buy a spice packet, such as the ones from Siete Foods, you can do that as well. For an 8 serving portion, you use 2.5 teaspoons of spices. So just use that amount from a spice packet.
• Scallion Greens – I only use the green parts for garnish. Feel free to use the whites for another recipe. Alternatively, you can garnish with cilantro leaves instead.
• Tortilla Chips – I like using chips that are sturdy for this Mexican bean dip. If you choose flimsy ones, they won’t be able to scoop up the dip and will break. Not fun!

Cheesy Mexican Bean Dip

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Prep Time 5 minutes mins

Cook Time 40 minutes mins

Total Time 45 minutes mins

Course Appetizer, Dips and Spreads, Snacks

Cuisine Latin, Mexican

Servings 8

Equipment

• 1 Large Bowl
• 1 Electric Hand Mixer or a stand mixer with a whisk attachment or a regular whisk
• 1 Medium Baking Dish shallow and wide is better than deep

Ingredients

  

1x2x3x

• ½ cup cream cheese at room temperature
• ¼ cup sour cream
• 6 tablespoons medium salsa plus extra for garnish
• ½ teaspoon ground coriander
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon ground cumin
• ½ teaspoon smoked paprika
• 1 16 oz. can refried pinto beans
• 1 15.5 oz. can pinto beans, drained and rinsed
• 6 oz. shredded Mexican cheese blend
• Kosher salt
• Freshly ground black pepper
• 2 tablespoons scallion greens thinly sliced, for garnish
• Tortilla chips to serve

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Instructions

 

• Adjust rack to middle of the oven and preheat to 375°F
• In a large bowl, add the cream cheese, sour cream, salsa, coriander, garlic powder, onion powder, cumin, paprika, and refried beans. Using an electric hand mixer, whisk until fully combined, about 1 minute (Alternatively, you can whisk by hand or use a stand mixer with the whisk attachment).
• Add the drained pinto beans and two-thirds of the Mexican cheese blend. Stir to combine. Season generously with Kosher salt and freshly ground black pepper and stir to combine. Taste and add more salt, if needed.
• Transfer mixture to a medium baking dish (shallow and wide is better than deep) and spread out evenly. Sprinkle remaining cheese over the dip and bake on the middle rack for 28-32 minutes, until cheese is melted and starting to bubble.
• Garnish with as much salsa as you’d like and scallion greens. Serve with tortilla chips, for dipping.

Notes

Dip, before baking, can be made ahead of time and stored in the baking dish wrapped tightly in the refrigerator for up to 3 days. Let come to room temperature before baking. 

Once baked, dip can be stored in an airtight container or wrapped tightly in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through. 

Keyword celiac, Chips and Dip, easy, gluten free, quick, Salsa, tortilla chips

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