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Delicious Cheesy Bean Dip served with tortilla chips

Cheesy Bean Dip

Warm, melty, and just the right amount of spicy, this Cheesy Bean Dip is perfect for parties, game nights, or quick snacks.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: American, Mexican
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cans (15-oz) pinto beans, drained and rinsed or black beans if you prefer
  • 8 oz cream cheese, softened should be softened for mixing
  • 1 cup sour cream or Greek yogurt for a tangier, lighter option
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup shredded Monterey Jack or pepper jack for more kick
  • 1 can (4-oz) diced green chiles mild or hot, your call
  • 1/2 cup salsa chunky or smooth — whatever's in the fridge
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika optional, but lovely
  • 1/4 tsp cayenne pepper optional; reduce for kids
  • to taste tsp salt and black pepper
  • 2 tbsp chopped fresh cilantro optional, for garnish
  • 1 tbsp olive oil or butter for sautéing
For Serving
  • Tortilla chips, pita wedges, or sliced veggies for serving

Method
 

Preheat and prep
  1. Preheat your oven to 375°F (190°C).
  2. Lightly grease an 8x8 baking dish or similar oven-safe skillet.
Sauté the aromatics
  1. Heat 1 tbsp olive oil or butter in a skillet over medium heat.
  2. Add the chopped onion and cook until soft and translucent, about 4–5 minutes.
  3. Stir in the minced garlic and sauté for 30 seconds until fragrant.
Build the base
  1. In a mixing bowl, mash the drained beans with a fork or potato masher — you want some texture, not a smooth paste.
  2. Add the softened cream cheese, sour cream, cumin, smoked paprika, and cayenne (if using). Stir until mostly combined.
  3. Fold in the sautéed onion and garlic, diced green chiles, salsa, and half of the shredded cheeses. Season with salt and pepper to taste.
Assemble in the dish
  1. Spread the bean-cheese mixture into the prepared baking dish in an even layer.
  2. Sprinkle the remaining cheddar and Monterey Jack on top.
Bake until bubbly
  1. Bake for 15–18 minutes, or until the dip is bubbling and the top is golden.
  2. If you want extra browning, pop it under the broiler for 1–2 minutes — watch it closely so it doesn’t burn.
Finish and serve
  1. Remove from the oven and let cool for a couple of minutes.
  2. Stir gently for a creamier texture, or leave as-is for a pretty cheesy top.
  3. Sprinkle with fresh cilantro and serve warm with tortilla chips, pita, or veggies.

Notes

This is a vegetarian appetizer if you use vegetable-based cheese (or simply keep dairy). Want it gluten-free? Serve with tortilla chips or veggies.