Cheesy hot bean dip is a hit for any occasion. This easy recipe can be made in the oven or in the crock-pot! Serve with all your favorite dippers for a knock-out appetizer or party food.
Hot Bean Dip
When it comes to dips, my family means business. We love hot dips–usually with lots of cheese–the very best.
Bean dip might not sound very exciting at first thought. But that’s because you haven’t tried THIS Hot Bean Dip recipe!
This is not your ordinary bean dip from a jar. The addition of Taco seasoning, sour cream and cheese takes the simple can of refried beans to the next level.
The spiciness of the Mexican seasoning and the cool cream cheese are a match made in appetizer heaven. And I can’t forget to mention all the bubbly melted cheddar on top!
You can make hot bean dip in the slow cooker and keep it warm all day long. Or bake it up in the oven and serve it straight out of the baking dish.
We typically serve this with tortilla chips, but my guys have also been known to scoop any leftover cheesy bean deliciousness into tortillas or taco shells for lunches.
This dip is so delicious, you’ll be tempted to just grab a spoon and dig in. Go ahead–I won’t tell!
Easy Bean Dip Recipe
I have more good news for you! This bean dip recipe is as easy as it is delicious. You only need five ingredients and a few minutes of prep time.
Once you learn how to make homemade bean dip, you’ll never go back to the jarred kind! It’s as simple as mixing a few simple ingredients together and heating them up.
Crock-Pot Bean Dip
- Combine the beans, sour cream, cream cheese, and taco seasoning in a slow cooker and stir to combine. Cover with a lid and cook on LOW for 3-4 hours or on HIGH for 1 ½ – 2 hours.
- Stir well and make sure the cream cheese has melted and is mixed throughout. Add half of the shredded cheese and stir again. Top with the remaining cheese and cover with lid. Cook an additional 30-60 minutes until the cheese has melted and the edges are bubbling.
- Serve warm with plenty of tortilla chips. Top with chopped lettuce, tomatoes, and olives, if desired before serving.
How To Make Bean Dip
- Preheat oven to 350°F. Combine the beans and cream cheese in a large mixing bowl and stir until well-combined. Add the sour cream and taco seasoning and stir again. Add half the cheese and stir once more.
- Transfer to a 2-quart baking dish or an 8-inch square pan. Top with the remaining cheese. Bake for 25-30 minutes until the cheese has melted and the edges are bubbling.
- Serve warm with plenty of tortilla chips. Top with chopped lettuce, tomatoes, and olives, if desired before serving.
Tips and Tricks
Keep the bean dip warm during a party or event by serving it from the crockpot set to “keep warm.”
Leftover bean dip that’s cooled can be reheated in the microwave or warmed in the oven to make the cheese melty and scoop-able again.
Hot Appetizer Dips
If you’re anything like me, you head straight to the chips and dip table at any party!
For a classic Mexican cheese dip, my recipe for The BEST Queso Blanco is a must-try. Love meat with your cheese? Check out this Steak Queso Dip next!
Spice lovers rave about my Cheesy Sriracha Chicken Dip. If you’re looking for something with less heat but just as much flavor, Rosemary Artichoke Dip and Loaded Baked Potato Dip are just the ticket.
Refried beans, spicy ground beef, green chile, and plenty of cheese are must-haves in my weekly meal planning. Cheesy Beef and Bean Burritos are always a hit with my boys!
Creamy Spinach Dip is a classic party favorite that disappears fast any time we make it.
Grab your tortilla chips and get ready to taste the best ever hot bean dip!
Hot Bean Dip
Ingredients
- 30-32 ounce can of refried beans
- 1 1/2 cups sour cream
- 8 ounces cream cheese, cut into 8 chunks
- 1/4 cup taco seasoning
- 3 cups shredded cheddar cheese, divided
Instructions
Crock-Pot Directions
- Combine the beans, sour cream, cream cheese, and taco seasoning in a slow cooker and stir to combine. Cover with a lid and cook on LOW for 3-4 hours or on HIGH for 1 ½ – 2 hours.
- Stir well and make sure the cream cheese has melted and is mixed throughout. Add half of the shredded cheese and stir again. Top with the remaining cheese and cover with lid. Cook an additional 30-60 minutes until the cheese has melted and the edges are bubbling.
- Serve warm with plenty of tortilla chips. Top with chopped lettuce, tomatoes, and olives, if desired before serving.
Oven Directions
- Preheat oven to 350°F. Combine the beans and cream cheese in a large mixing bowl and stir until well-combined. Add the sour cream and taco seasoning and stir again. Add half the cheese and stir once more.
- Transfer to a 2-quart baking dish or an 8-inch square pan. Top with the remaining cheese. Bake for 25-30 minutes until the cheese has melted and the edges are bubbling.
- Serve warm with plenty of tortilla chips. Top with chopped lettuce, tomatoes, and olives, if desired before serving. Enjoy!
Nutrition
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