mexican bean dip recipe

Written ByJenny Smyth Posted on
mexican bean dip recipe
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The Best mexican bean dip recipe

I have been making this Mexican bean dip for years and it is one of those recipes that just works every time. My family loves it and I love how easy it is to put together. It is perfect for game day, potlucks, or just a simple weeknight snack.

The best part is that it is made with basic ingredients you probably already have in your pantry. This dip is creamy, cheesy, and full of flavor. The beans give it a nice hearty texture and the spices add just the right amount of warmth.

I like to use a mix of black beans and pinto beans for the best taste. You can adjust the heat level by adding more or less chili powder and cumin. It is a versatile recipe that you can customize to your liking.

One of the reasons I love this dip is because it is actually pretty healthy. Beans are packed with protein and fiber, which makes this a filling snack. It is a great way to get your family to eat more legumes without them even realizing it.

I serve it with tortilla chips or fresh veggies for a balanced treat. The key to making this dip really good is to let the flavors meld together. I like to simmer the bean mixture on the stove for a bit before baking it in the oven.

This helps the spices bloom and the cheese to get all bubbly and golden. It is a simple technique that makes a big difference in the final dish.

Mexican Bean Dip

Mexican Bean Dip

4.8 from 864 votes

This creamy and cheesy Mexican bean dip is made with black beans, pinto beans, and a blend of spices. It is baked until bubbly and perfect for dipping with tortilla chips or veggies.

Prep Time10 mins
Cook Time20 mins
Resting Time0 mins
Total Time30 mins
Servings: 8Cuisine: InternationalCalories: 280 kcal

🥘Ingredients

For the Dip

1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) pinto beans, drained and rinsed
1 cup shredded cheddar cheese
1/2 cup sour cream
1/4 cup cream cheese, softened
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
Salt and pepper to taste
1/4 cup chopped fresh cilantro (optional)

👨‍🍳Directions

1Preheat your oven to 375 degrees Fahrenheit.
2Heat the olive oil in a skillet over medium heat and add the diced onion.
3Cook for about 3 minutes until the onion is soft and translucent, then stir in the minced garlic and cook for another 30 seconds until fragrant.
4Add the drained black beans and pinto beans to the skillet along with the chili powder, cumin, smoked paprika, and a pinch of salt and pepper.
5Stir everything together and cook for 2 to 3 minutes until the beans are heated through and the spices are well combined.
6Transfer the bean mixture to a mixing bowl and let it cool slightly for about 2 minutes.
7Then add the sour cream, cream cheese, and half of the shredded cheddar cheese.
8Stir until the cream cheese is melted and everything is evenly mixed.
9Pour the bean dip into a greased 8×8 inch baking dish and spread it into an even layer.
10Sprinkle the remaining cheddar cheese on top.
11Bake for 15 to 18 minutes until the cheese is melted and bubbly and the dip is hot all the way through.
12Remove the dip from the oven and let it sit for 2 to 3 minutes.
13Garnish with chopped cilantro if you like.
14Serve warm with tortilla chips or fresh vegetable sticks.

🔧Equipment

Skillet
Mixing bowl
Baking dish (8×8 inch)
Oven

📊Nutrition Facts (per serving)

🔥Calories: 280 kcal🧈Total Fat: 14g💛Saturated Fat: 8g❤️Cholesterol: 40mg🧂Sodium: 520mg🌾Total Carbs: 28g🥦Dietary Fiber: 8g🍬Sugars: 3g🥩Protein: 12g

📝Notes

For a spicier dip, add a diced jalapeno along with the onion. You can also use all black beans or all pinto beans depending on what you have on hand. This dip can be made ahead and refrigerated, then baked just before serving.

Watch Video Of How Mexican Bean Dip Works

This Mexican bean dip is always a hit at my house and at any gathering. It is simple to make, uses everyday ingredients, and has a flavor that everyone loves.

I like that it is both hearty and healthy, so I feel good about serving it to my family. To store leftovers, keep them in a sealed container in the fridge for up to 3 days.

Reheat in the microwave or oven until warm. You can also serve it cold as a spread on sandwiches or wraps.

This dip is versatile enough for game day snacks, potlucks, or even a quick lunch. I hope you enjoy it as much as we do.

❓ Frequently Asked Questions About Mexican Bean Dip

1. Can I make this Mexican bean dip ahead of time?

Yes, you can prepare the dip up to the point of baking. Assemble it in the baking dish, cover it, and refrigerate for up to 24 hours. When you are ready to serve, bake it as directed, adding a few extra minutes if it is cold from the fridge.

2. How do I store leftovers?

Store any leftover dip in an airtight container in the refrigerator for up to 3 days. To reheat, spoon it into a microwave safe bowl and heat in 30 second intervals, stirring in between, until hot. You can also reheat it in the oven at 350 degrees Fahrenheit for about 10 minutes.

3. Can I freeze this bean dip?

Yes, this dip freezes well. Let it cool completely after baking, then transfer it to a freezer safe container. It will keep for up to 3 months. Thaw it in the refrigerator overnight and reheat in the oven or microwave before serving.

4. What can I serve with this dip besides chips?

This dip is great with a variety of dippers. Try it with fresh vegetable sticks like carrots, celery, and bell peppers. You can also use it as a topping for nachos or baked potatoes. It works well spread on tortillas for a quick quesadilla filling.

5. Can I make this dip vegetarian or vegan?

To make it vegetarian, use vegetarian cheese and sour cream. For a vegan version, substitute the cheese with a plant based alternative, use vegan sour cream and cream cheese, and skip the dairy entirely. The beans provide plenty of protein and flavor either way.

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