Bean Dip with Cheddar

The first time I brought this bean dip to a Super Bowl party, my friend Sarah literally hovered over the baking dish until the last scoop was gone. She kept asking what I put in it, half-convinced there was some family secret ingredient. Honestly, the magic is just letting all those cheeses melt together into something impossibly creamy.

Last winter, I discovered this dip works perfectly for those nights when you want comfort food but dont feel like cooking an actual meal. My roommate and I stood in the kitchen with a bag of chips, eating it straight from the baking dish while watching snow pile up outside the window. Sometimes the simplest snacks become the best memories.

Ingredients

• Refried beans: These form the creamy base that holds everything together, and I learned the hard way that brand actually matters here
• Black beans: Optional but they add this great little texture contrast that keeps every bite interesting
• Sharp cheddar cheese: Use the good stuff here because it melts into this incredible gooey blanket over the whole dish
• Sour cream: This adds tanginess that cuts through all the richness and keeps the dip from feeling too heavy
• Cream cheese: Room temperature is non-negotiable or you will end up with tiny lumps that refuse to blend in
• Jalapeño: Even if you are sensitive to heat, keep at least half a pepper seeded and minced because it adds this bright flavor
• Red onion: Finely chopped so you get little pops of sweetness without overwhelming bites of raw onion
• Garlic: Fresh minced garlic makes such a difference compared to the jarred stuff
• Ground cumin: This gives it that earthy note that makes it taste like restaurant queso
• Chili powder: Not for heat but for that rounded flavor that makes everything taste cohesive
• Smoked paprika: My secret ingredient that adds this subtle smokiness people cannot quite put their finger on
• Fresh cilantro: Sprinkle this on right before serving because heat makes it sad and wilted
• Diced tomato: Fresh tomato on top adds this bright acidic note that balances all the cheese

Instructions

Get your oven ready:

Preheat to 350°F and move your oven rack to the middle position so the top cheese browns evenly without burning.

Mix everything except that final half cup of cheese:

Use a sturdy spoon or spatula because the mixture gets thick, and keep mixing until you cannot see any distinct layers anymore.

Spread it into your baking dish:

An 8x8 or similar 1-quart dish works perfectly, and try to get the surface relatively even so the cheese melts uniformly.

Add that cheese crown:

Sprinkle the remaining half cup of cheddar all over the top, covering the surface completely because everyone fights over those crispy edges.

Let the oven work its magic:

Bake for about 15 minutes until you see those gorgeous bubbles around the edges and the top turns golden brown in spots.

Finish it off:

Let it rest for just a few minutes because molten cheese is no joke, then scatter your cilantro and tomato on top.

Pin It

My dad claims this dip singlehandedly saved our annual family game night when we were running late and needed something fast. Now it is the first thing anyone asks about when party planning starts, like it is not really a gathering without this bubbling dish on the table.

Make It Your Own

Pepper jack cheese instead of some of the cheddar takes this in a completely different direction that I actually prefer sometimes. I have also added corn when I needed to stretch the recipe for more people, and the sweetness works surprisingly well with all the spices.

Serving Suggestions

Thick restaurant-style tortilla chips are basically non-negotiable here because thin ones will break under the weight of all that cheese. Bell pepper slices make excellent dippers too and help balance how rich everything is.

Make Ahead Wisdom

You can absolutely assemble this up to a day ahead and keep it covered in the refrigerator, just add about 5 extra minutes to the baking time if it is cold going into the oven. The flavors actually meld together better when they have time to hang out.

• Warm leftovers surprisingly well in the microwave, though that perfect cheese crust obviously will not come back
• Double the recipe and bake it in a 9x13 pan for a crowd because this disappears fast
• Set out a small spoon alongside the chips because some people will absolutely scoop this onto their plates

Pin It

Every time I make this now, I think about how the simplest recipes often become the ones people remember most. Good food does not need to be complicated.

Recipe FAQs

→ Can I make this dip spicier?

Yes, keep the jalapeño seeds or add hot sauce to increase the heat level according to your taste.

→ What can I use instead of cheddar cheese?

Monterey Jack or pepper jack cheeses work well as alternatives and add different flavors.

→ How should leftovers be stored?

Store leftover dip in an airtight container in the refrigerator for up to three days.

→ Is this dip gluten-free?

Yes, when served with gluten-free dippers and checking all ingredient labels for hidden gluten.

→ What is the best way to serve this dip?

Serve warm alongside tortilla chips, pita chips, or fresh vegetable sticks for dipping.