Bean Dip Recipe
This easy cheesy bean dip is warm, creamy, and packed with flavor! Made with refried beans, salsa, green chiles, Greek yogurt, and melty cheese, it’s perfect for parties or a quick appetizer.
Servings: 8 servings
Ingredients
- 16 ounce can refried beans
- 3/4 cup plain whole milk Greek yogurt or sour cream
- 1/2 cup salsa
- 4 ounce can diced green chiles
- 1 teaspoon chili powder
- 3/4 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon kosher salt
- 2 cups shredded Colby Jack or Monterey Jack cheese I like to use both
- Sliced green onions and cilantro for garnish (optional)
Instructions
- Preheat oven to 375° F. Spray an 8x8 or similar sized baking dish with cooking spray.
- In a large mixing bowl add the refried beans. Microwave them for 30-45 seconds so they're softer and easier to mix with the other ingredients.
- Add the Greek yogurt, salsa, green chiles, spices, salt, and half of the cheese in with the refried beans. Stir until well combined.
- Pour the bean dip into the baking dish and top it with the remaining cheese. Cover with foil and bake for 15 minutes. Remove the foil and bake for another 5-10 minutes or until the cheese is melted and the dip is bubbly.
- Garnish with sliced green onions and cilantro and serve with tortilla chips, crackers, or veggies.
Notes
Leftover bean dip will keep for up to 4 days in an airtight container in the fridge. Reheat the dip in the microwave or in a 350° F oven for 10-20 minutes or until warmed through.
Nutrition
Calories: 170kcal | Carbohydrates: 9g | Protein: 12g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 3g | Cholesterol: 26mg | Sodium: 744mg | Potassium: 94mg | Fiber: 3g | Sugar: 3g | Vitamin A: 511IU | Vitamin C: 5mg | Calcium: 267mg | Iron: 1mg