Bean Dip Cheddar Cheese (Printable Version)

Creamy and zesty bean dip featuring melted sharp cheddar and bold spices for flavorful snacking.

# What You Need:

→ Beans

01 - 2 cups refried beans (1 can, 15 oz)
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

# Directions:

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 1-quart baking dish.
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 and let cool slightly. Garnish with chopped cilantro and diced tomato. Serve warm with tortilla chips, pita chips, or fresh vegetables.

# Expert Tips:

01 -
  • The combination of three cheeses creates layers of flavor that people keep trying to figure out
  • It comes together in ten minutes flat but tastes like something you fussed over
  • This dip stays creamy and scoopable long after other dips have started separating
02 -
  • Cold cream cheese will create small lumps that never quite disappear no matter how long you mix
  • The dip thickens as it cools so serve it while it is still hot and bubbling for the best texture
  • Adding the cheese on top instead of mixing it all in creates that appetizing golden layer that draws people in
03 -
  • Let the cream cheese sit on the counter for at least an hour before you start cooking
  • Grate your own cheese instead of buying pre shredded which contains anti caking agents that prevent smooth melting

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