Easy Bean Dip
Easy Bean Dip is a warm, creamy baked dip made with refried beans, cream cheese, sour cream, taco seasoning, chiles, green onions, and cheddar cheese.
Print
Pin
Servings: 12
Ingredients
- 1 can / 16 oz refried beans
- 4 oz cream cheese softened
- 1/2 cup sour cream
- 1 tbsp taco seasoning approximately half a packet
- 1/4 cup diced jalapeños optional but recommended
- 1 can / 4 oz mild green chiles drained
- 2 green onions divided
- 3 cups shredded cheddar cheese divided
Instructions
- Preheat the oven to 375°F.
- Thinly slice the green onions.
- Separate the white portions from the green portions.
- Set the green portions aside for garnish.
- In a medium mixing bowl, combine the softened cream cheese, refried beans, sour cream, and taco seasoning.
- Using a hand mixer, beat the mixture until smooth, fluffy, and fully combined.
- Add the white portions of the green onions to the bean mixture.
- Add the diced jalapeños, if using.
- Add the drained mild green chiles.
- Add 2 cups of the shredded cheddar cheese.
- Fold the ingredients together until evenly distributed.
- Spread the bean mixture evenly into a 2-quart baking dish or an 8x8-inch baking dish.
- Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top.
- Place the baking dish in the preheated oven.
- Bake for 20 to 25 minutes, or until the dip is hot and the cheese is fully melted.
- Remove the baking dish from the oven.
- Sprinkle the reserved green portions of the onions over the top as garnish.
- Serve warm with tortilla chips.
Notes
To make this Easy Bean Dip gluten free, use certified gluten-free refried beans, taco seasoning, diced jalapeños, green chiles, and shredded cheddar cheese.
Confirm that the cream cheese and sour cream are labeled gluten free or do not contain gluten-based additives.
Use gluten-free tortilla chips or serve the dip with fresh vegetables such as bell pepper strips, celery, carrots, or cucumber slices.
Check all canned and packaged ingredients for gluten cross-contact warnings.
Prepare the dip with clean bowls, utensils, baking dishes, and serving spoons to prevent gluten cross-contact.