Mexican Bean Dip
User Reviews
5.0
21 reviews
Excellent
Mexican Bean Dip
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Hot Mexican bean dip is a quick and easy appetizer or side dish that packs a flavorful punch and is ready in only 30 minutes!
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Ingredients
- 1 cup sour cream
- 1 (16-ounce) can refried beans
- 4 ounces cream cheese, softened
- 1 package taco seasoning
- ⅓ cup salsa
- 1 cup shredded Mexican cheese blend
- optional toppings, chopped tomatoes, cilantro, onion, avocado
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Instructions
- Preheat the oven to 350°F.
- In a medium bowl, mix beans, sour cream, and cream cheese until well combined. Add taco seasoning and salsa and mix well.
- Pour into an 8x8 pan. Top with shredded cheese and bake for 25 minutes.
- Add any additional toppings and serve hot with Tortilla Chips.
Notes
- Prep ahead. Mix up the filling a day ahead of time and store it in an airtight container in the fridge.
- Store leftover dip in an airtight container in the fridge for 2-3 days or freeze for up to 3 months. Reheat large amounts in the oven or crock pots and small amounts in the microwave.
Nutrition Information
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Calories
74kcal
(4%)
Carbohydrates
2g
(1%)
Protein
3g
(6%)
Fat
6g
(9%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
0.2g
Monounsaturated Fat
2g
Cholesterol
20mg
(7%)
Sodium
117mg
(5%)
Potassium
51mg
(1%)
Fiber
0.1g
(0%)
Sugar
1g
(2%)
Vitamin A
225IU
(5%)
Vitamin C
0.3mg
(0%)
Calcium
83mg
(8%)
Iron
0.1mg
(1%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 74 kcal
% Daily Value*
| Calories | 74kcal | 4% |
| Carbohydrates | 2g | 1% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 20mg | 7% |
| Sodium | 117mg | 5% |
| Potassium | 51mg | 1% |
| Fiber | 0.1g | 0% |
| Sugar | 1g | 2% |
| Vitamin A | 225IU | 5% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 83mg | 8% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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