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"This bean dip is sooooo good. It is easy to make and is always a hit. I make it for my Super Bowl party each year and it is always gone before half time!! Two cheeses and refried beans are baked with mild spices to create a creamy dip. Serve with tortilla chips." — J. Van Liere
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1 (8 ounce) package cream cheese, softened
1 cup sour cream
2 (16 ounce) cans refried beans
1/2 (1 ounce) package taco seasoning mix
5 drops hot pepper sauce
2 tablespoons dried parsley
1/4 cup chopped green onions
1 (8 ounce) package shredded Cheddar cheese
1 (8 ounce) package shredded Monterey Jack cheese
This is a great recipe. I have made this many times. You will need the whole package of taco seasoning for more flavor, get mild and it won't be hot. Make sure to soften the cream cheese in the microwave and stir the sour cream and cream cheese with the taco seasoning well before mixing in the refried beans. I double and make a 9x13 dish. Thanks.
This dip was OK. I have to admit I've made better on my own with no recipe. My husband is a HUGE bean dip fan and he didn't care for it. It's definitely creamy, but I would not put the cheese on top. It just creates a rubber crust on the top when it cools. Kept breaking chips!
500 Ratings
Delicious! This makes a ton of dip though. You'd better be feeding a crowd or do what I did; Keep the topping cheese separate from the mixed dip and dish out about 8-16 oz (a dip size portion) into a small microwave dish. Heat the dip up then put an appropriate portion of the two cheese topping on the top. Cover for a couple of minutes to melt the cheese. Don't heat the dip up with the cheese on it. The cheese ends up all melting into the dip and disappearing. You can dish the refrigerated dip and cheese out for several nights as leftovers. Oh I used a whole package of the taco mix and used pepperjack cheese instead of the monterey. Otherwise I followed the recipe to a tee. Yummmy yummy!
I mixed everything in the food processor -- beans, cream cheese, onions, etc. The dip had a real smooth texture, and it disappeared at the function that I took it to, so it must have been a hit.
Fantastic dip that got lots of compliments! It also performs well using fat-free beans, sour cream, and low-fat cream cheese so that's an added plus! I added an entire pack of the McCormick "hot" taco seasoning, and also spread a jar of medium taco sauce over the top of the cheese before baking to give it more of a kick. I would recommend that you use one and a half cans of beans instead of two so the beans don't overwhelm the cheeses and the seasonings.
Northwest N.J.'s first white Christmas since l969 and it was a good one! Fortnately we had the whole family over for Christmas Eve and my thirteen year old daughter Tyler decided to give this dip a try. She was happy to see that this delicious appetizer was gobbled up by everyone. The only change I'll make next time is to add a couple of cans of green chiles and some cayenne to kick it up a bit. Thanks Julie!
Big hit at this year's Superbowl party!
What a hit! It makes a ton - so I usually freeze half before cooking it - then when I want it again it is all set to pop in the oven. I also added jalopenos for extra heat.
* Percent Daily Values are based on a 2,000 calorie diet.
Hot Bean Dip
Serving Size: 1/20 of a recipe Servings Per Recipe: 20 Amount Per Serving Calories: 196 Calories from Fat: 126
See how to put an extra creamy twist on a favorite party appetizer.
This hot dip is loaded with spinach, artichokes, and plenty of gooey cheese!
Your guests will love this versatile, cheesy warm dip.
