Hot Bean and Cheese Dip

Hot Bean and Cheese Dip is a must make for your next party. This easy dip is made with 2 cheese, refried beans, jalapeños and onions.

Course Easy Appetizer Recipes

Cuisine Mexican

Keyword 4th of July Recipes, bean dip, cheese dip, Dip, Jalapeno, mexican cusine, onions, refried beans, super bowl, Vegetarian

Prep Time 5

Cook Time 5

Total Time 10

Servings Servings

Calories 153kcal

1 tablespoon olive oil
1/2 onion chopped
1 jalapeno diced (optional)
14.5 ounces canned refried beans
2 tablespoons sour cream
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
2 ounces medium cheddar cheese cut into 1/2 inch cubes, plus a little shredded for garnish
2 ounces pepper jack cheese cut into 1/2 inch cubes

Heat oil in a saucepan over medium heat. Cook onions and jalapeno (reserve a couple jalapeño pieces for garnish if desired) for 3 minutes or until softened slightly.
Stir in refried beans. Cook until smooth, stirring occasionally.
Stir in remaining ingredients. Cook until cheese melts.
Top with shredded cheddar cheese and chopped jalapeños for garnish.

This is best served hot so serve it in a dish that keeps heat fairly well. If it starts to cool, just pop it in the microwave for a few seconds.

If you like you can also shred the cheese. For flavor and consistency, I recommend shredding your own, rather than buying pre-shredded cheese.

Nutrition information for estimation purposes only.