Cheesy Mexican Bean Dip
Equipment
- 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
- 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
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.
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