Bean Dip with Cheddar (Print Version)
A creamy, zesty blend of beans and melted cheddar cheese, ideal for any occasion.
# What You Need:
→ Beans
01 - 2 cups refried beans (15 oz can)
02 - 1/4 cup canned black beans, rinsed and drained
→ Dairy
03 - 1 1/2 cups shredded sharp cheddar cheese, divided
04 - 1/2 cup sour cream
05 - 4 oz cream cheese, softened
→ Vegetables & Aromatics
06 - 1 small jalapeño, seeded and finely chopped
07 - 1/4 cup finely chopped red onion
08 - 2 cloves garlic, minced
→ Spices & Seasonings
09 - 1/2 tsp ground cumin
10 - 1/2 tsp chili powder
11 - 1/4 tsp smoked paprika
12 - 1/4 tsp salt
13 - 1/4 tsp black pepper
→ Garnishes
14 - 2 tbsp chopped fresh cilantro
15 - 1 small tomato, diced
# Preparation Steps:
01 - Preheat oven to 350°F.
02 - In a large mixing bowl, combine refried beans, black beans, 1 cup cheddar cheese, sour cream, cream cheese, jalapeño, red onion, garlic, cumin, chili powder, smoked paprika, salt, and pepper. Mix until smooth and evenly combined.
03 - Spread the mixture evenly into an oven-safe baking dish (about 1-quart capacity).
04 - Sprinkle the remaining 1/2 cup cheddar cheese evenly over the top.
05 - Bake for 15 minutes, or until the cheese is melted and the dip is bubbling at the edges.
06 - Remove from oven. Let cool slightly, then garnish with chopped cilantro and diced tomato. Serve warm with tortilla chips, pita chips, or fresh vegetables.
# Expert Advice:
01 -
- It comes together in about 10 minutes of prep, then the oven does all the heavy lifting while you get everything else ready for guests
- The combination of three cheeses creates layers of flavor that make people think you spent way more time on it than you actually did
02 -
- I once forgot to soften the cream cheese first and spent ten minutes trying to mash out tiny unblended lumps while my guests awkwardly waited
- Letting it cool for those few minutes seems unnecessary but the dip thickens up slightly and tastes way better than piping hot
03 -
- Grate your own cheese from a block instead of buying pre-shredded cheese coated in anti-caking agents that prevent proper melting
- If the top is not browning enough after 15 minutes, run it under the broiler for literally 60 seconds and watch it like a hawk