Bean Dip
User Reviews
5
Bean Dip
Description
The Bean Dip recipe starts by draining canned pinto beans partially to reduce excess liquid while retaining some moisture for mashing. These beans are mashed with softened cream cheese to create a smooth yet slightly chunky texture. Sour cream, taco seasoning, and salsa are folded in to add creaminess and a balanced savory, tangy flavor.
After mixing in a portion of shredded cheddar cheese, the mixture is placed in a baking dish and topped with the remaining cheese. Baking at 350°F melts the cheese topping and warms the dip through, enhancing the melding of flavors and producing a bubbling golden surface.
This versatile dip can be enjoyed warm with tortilla chips or used as a flavorful addition inside tacos or as a side for Mexican-inspired meals. It combines creamy, cheesy, and mildly spiced elements into an approachable dip with familiar ingredients.
Variations include using a slow cooker for a hands-off preparation, swapping cheese types, adding toppings like sliced olives or jalapeños, and incorporating cooked ground beef or sausage for a meatier option.
The dip can be made in a slow cooker on low for 2 hours after preparing the mixture.Experiment with different cheeses to suit your taste.Add garnish such as olives, diced tomatoes, cilantro, jalapeños, or guacamole for extra flavor and texture.For a heartier dip, include 1/2 pound of cooked ground beef or sausage mixed into the bean layer.
Ingredients
- 30 ounce can pinto beans (two 15 oz. cans)
- 4 ounces cream cheese (1/2 block), softened
- 2/3 cup sour cream
- 1 packet taco seasoning
- 1/4 cup salsa your favorite kind
- 1 cup cheddar cheese divided, freshly shredded, or Mexican blend cheese
Instructions
- Preheat oven to 350 degrees F.
- Pour pinto beans into a colander or strainer and allow to sit for a few minutes. DON'T RINSE them--our goal is to remove some of the liquid but not all of it.
- Transfer beans to a large mixing bowl. Use a potato masher or some forks to mash the mixture until relatively smooth, with some chunks. Add the cream cheese and mash some more, until combined. Stir in the sour cream, taco seasoning, salsa, and 1/4 cup shredded cheese.
- Pour mixture into an 8 inch or similar size baking dish and sprinkle the remaining shredded cheese evenly on top. Bake in preheated oven for 25 minutes or until cheese is melted and bubbly.
- Serve as a dip with tortilla chips, inside tacos, or as a Mexican side dish.
Notes
- Prepare the bean dip in a slow cooker on low for 2 hours for convenience.
- Use your preferred cheese type in place of cheddar to adjust flavor and texture.
- Top the dip with olives, diced tomatoes, cilantro, jalapeños, or guacamole to add variety.
- Add cooked ground beef or sausage (about 1/2 pound) to make a meatier version.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 271 kcal
% Daily Value*
| Calories | 271kcal | 14% |
| Carbohydrates | 32g | 11% |
| Protein | 15g | 30% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 29mg | 10% |
| Sodium | 560mg | 23% |
| Potassium | 541mg | 12% |
| Fiber | 10g | 40% |
| Sugar | 2g | 4% |
| Vitamin A | 730IU | 15% |
| Vitamin C | 3mg | 3% |
| Calcium | 176mg | 18% |
| Iron | 2.7mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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