Hot Bean Dip – Mel’s Kitchen Cafe

Creamy, cheesy and delicious, this hot bean dip is delicious! It can be done ahead of time if needed, and there are unlimited add-on options!

Need the perfect party appetizer? This amazing bean dip! Easy to customize, it’s so delicious and always a hit!

Easy to Make Bean Dip

This cheesy bean dip comes together in no time. Everything is mixed together in a bowl. Blink and you might miss it.

There are a few simple steps This helps prevent clumps and ensures a perfectly creamy, cheesy dip:

1. Stir together the softened cream cheese and sour cream.
2. Add pantry good spices and mix.
3. Stir in beans, cheese and green onions.

Spread the dip into an 8×8 inch baking pan, top with more cheese and bake until golden and bubbly!

It’s really simple.

Similar sized baking pan Any shape can be substituted for a square baking pan. Oval, rectangle, circle. As long as it’s oven safe, you can choose it.

Dip can also be reheated and/or kept warm in a small slow cooker.

Make ideas for approval and service

Serve this delicious cheesy bean dip with tortillas or nachos.

To make ahead, prepare for dipping, then cover and refrigerate until ready to bake. Can Prepare a few days in advance. Leftovers also reheat well!

These are truly the best hot beans around! It’s simple, delicious, and gets rave reviews every time I take it anywhere.

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Hot Bean Dip

yield: 16 to 20 servings

Preparation time: 25 minute minute

Cooking time: 25 minute minute

Total time: 50 minute minute

• 4 ounce Cream cheese, softened (see notes)
• ½ cup sour cream
• 2 teaspoon paprika
• ½ teaspoon ground cumin
• ½ teaspoon Salt
• ¼ teaspoon sweet or smoked paprika
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon dried oregano
• 16 ounces able beans (see notes)
• 1 cup shredded cheddar cheese
• 1 cup Shredded Monterey Jack cheese
• 2 Green onions, white and green parts chopped

chef modePrevent the screen from going black

• Preheat oven to 350 degrees.

• In a medium bowl, add the cream cheese and sour cream and beat until smooth (alternatively, you can mix the dip using an electric mixer or a stand mixer fitted with the paddle attachment).

• Add all spices and mix until well blended.

• Add dal and mix well.

• Add half the cheese and all the green onions and mix.

• Spread mixture evenly into an 8×8-inch baking pan (you can use any shape of equal size – oval, round, rectangular, etc.).

• Sprinkle the remaining cheese over the top and bake until the cheese is melted and golden and the dipping sauce is hot, 20 to 25 minutes.

• Serve with tortillas or nachos.

Refried Beans: This recipe works with many different styles and flavors of beans: pinto, black beans, etc. Also, if you’re using beans that are packed tightly in the can, it helps to mash them lightly before adding them to the can for dipping sauce (they’ll mix more easily).
Cream cheese: If you want to mix this dip by hand with a whisk, make sure the cream cheese is very soft. Like, even a little warm and melty.
addition: This dip is great for adding cooked ground beef, chopped chicken, and/or green chiles (one can).
in advance: The dip can be mixed, assembled and refrigerated up to 2 days in advance before baking. Also, the leftovers from the baking dip heat up nicely.

author: Mel

course: Appetizers

gourmet food: American

method: bake

Serve: 1 Serve,,,, Calories: 253KCAL,,,, carbohydrate: 28g,,,, protein: 15g,,,, Fat: 7g,,,, Saturated fat: 4g,,,, cholesterol: twenty onemilligrams,,,, sodium: 1631milligrams,,,, fiber: 11g,,,, sugar: 7g