Description
Warm Bean Dip is a creamy, cheesy, and slightly spicy appetizer made with refried beans, Greek yogurt, and flavorful spices. Topped with melted cheese and fresh garnishes, this dip is perfect for parties, game days, or any gathering. Serve with tortilla chips for a crowd-pleasing dish!
Ingredients
Units
Scale
- 16 oz refried beans (canned or homemade)
- 3/4 cup plain Greek yogurt or sour cream
- 4 oz can diced mild green chiles, drained
- 1/4 cup salsa
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp paprika
- Salt and black pepper, to taste
- 2 cups shredded cheddar or Mexican blend cheese, divided
Optional Toppings:
- Sliced green onion
- Chopped cilantro
- Chopped avocado
- Sliced jalapeños
- Chopped grape tomatoes
- Queso fresco
For Serving:
- Tortilla chips
Instructions
- Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Prepare the Dip Base:
- In a large mixing bowl, combine refried beans, Greek yogurt, green chiles, salsa, chili powder, cumin, garlic powder, onion powder, paprika, salt, and black pepper. Mix until smooth and well combined.
- Add Cheese:
- Stir in 1 cup of shredded cheese into the bean mixture.
- Assemble the Dish:
- Spread the bean mixture evenly into an 8×8-inch or 2-quart baking dish. Sprinkle the remaining 1 cup of shredded cheese over the top.
- Bake:
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Add Toppings:
- Remove from the oven and top with sliced green onion, chopped cilantro, avocado, jalapeños, chopped tomatoes, and queso fresco.
- Serve:
- Serve the warm dip with tortilla chips and enjoy!
Notes
- Make it Spicier: Add diced jalapeños or a splash of hot sauce for extra heat.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
- Substitutions: Replace Greek yogurt with sour cream for a richer texture or use dairy-free cheese for a vegan-friendly version.
