5 from 15 votes
Amazing Bean Dip Recipe
A savory bean dip combining cannellini and pinto beans with browned bacon, onions, and garlic forms the base of this recipe. Melted mozzarella and smoked white cheddar cheeses enrich the mixture, alongside sour cream and mayonnaise for creaminess. The dip is baked until bubbly and golden, ready for serving with vegetables or chips.
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings:
10
Calories:
405 kcal
Course:
Side Dish, Appetizer
Cuisine:
Greek, American
Ingredients
- 6 Bacon strips, chopped, thick-cut
- ½ yellow onion peeled and small diced
- 3 cloves garlic finely minced
- 2 15- ounce cannellini beans canned, drained and rinsed
- 1 15- ounce pinto beans canned, drained and rinsed
- 2 cups mozzarella cheese shredded
- 2 cups White Cheddar Cheese smoked, shredded
- ¼ cup sour cream
- ½ cup mayonnaise
- salt sea salt and fresh cracked, to taste
- black pepper sea salt and fresh cracked, to taste
- green onions and roasted peppers and onions, sliced, optional, for garnish
Instructions
- Preheat the oven to 400°.
- Add the bacon to a medium size pot over medium heat and cook until crispy. Once they are brown and crisp, remove the bacon and set it aside.
- Next, add the onions and garlic to the pot with the rendered bacon fat and cook until browned.
- Drain the beans in a colander and place them into the pot along with a ¼ cup of water and cook over medium heat for 5 to 8 minutes or until they begin to break down a bit.
- Mash with a hand masher and fold in half of the cooked bacon, cheese, sour cream, mayonnaise, salt, and pepper.
- Transfer the mixture to a cast iron or enamel pan and top off the remaining shredded cheese. Bake in the oven for 10 minutes or until the cheese is melted and golden brown.
- Garnish the top of the bean dip with optional garnishes and serve with crudité options.
Cup of Yum
Notes
- This dip is best served fresh from the oven but can be kept warm at low oven temperatures for up to an hour before serving.
- Store leftovers covered in the refrigerator for up to 4 days or freeze for up to 2 months, thawing overnight before reheating.
- To reheat, cover with foil and bake at 350°F for 10 to 12 minutes until hot.
- Dried beans can be used if soaked overnight and cooked until soft before using in this recipe.
- Cheese variations like gouda, smoked gouda, regular cheddar, cotija, or queso fresco can be used based on preference.
Nutrition Information
Calories
405kcal
(20%)
Carbohydrates
22g
(7%)
Protein
19g
(38%)
Fat
28g
(43%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
6g
(35%)
Monounsaturated Fat
8g
(40%)
Trans Fat
0.04g
(2%)
Cholesterol
57mg
(19%)
Sodium
553mg
(23%)
Potassium
279mg
(6%)
Fiber
7g
(28%)
Sugar
1g
(2%)
Vitamin A
426IU
(9%)
Vitamin C
1mg
(1%)
Calcium
333mg
(33%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10 Serving
Amount Per Serving
Calories 405
% Daily Value*
| Calories | 405kcal | 20% |
| Carbohydrates | 22g | 7% |
| Protein | 19g | 38% |
| Fat | 28g | 43% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 57mg | 19% |
| Sodium | 553mg | 23% |
| Potassium | 279mg | 6% |
| Fiber | 7g | 28% |
| Sugar | 1g | 2% |
| Vitamin A | 426IU | 9% |
| Vitamin C | 1mg | 1% |
| Calcium | 333mg | 33% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.