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READY IN 45 mins

Hot Mexican Bean Dip

Read Reviews (10)

"Warm, spicy bean dip that will be a hit with everyone!" — Drubee

Ingredients Edit and Save

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Original recipe makes 10 servings Change Servings

1 (8 ounce) package cream cheese
1 (8 ounce) carton sour cream
1 (30 ounce) can refried beans

1 (1.25 ounce) package dry taco seasoning mix
1 jalapeno pepper, diced, or more to taste
2 cups shredded Mexican cheese blend

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Directions

Preheat oven to 350 degrees F (175 degrees C).
Mix cream cheese, sour cream, refried beans, and taco seasoning in a bowl. Fold jalapeno pepper into the dip; spread into a 9x13-inch baking dish.
Bake in preheated oven for 30 minutes. Top with shredded cheese and continue cooking until the cheese has melted, about 5 more minutes.

Kitchen-Friendly View

PREP 10 mins
COOK 35 mins
READY IN 45 mins

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This dip is a favorite of my husband and two boys. I usually don't keep fresh jalapeno on hand, I usually use one small can diced mild green chilies in place of the jalapenos. I also use homemade taco seasoning dip. My family can make quick work of this dip--it usually dosen't last any longer than 15-20 minutes.

—Sarah Jo

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Most Helpful Critical Review

Jul 05, 2012

Used non-fat plain greek yogurt instead of sour cream and omitted cream cheese. Used 1 small can of green chiles instead of the jalapeno. I omitted the cheese on top and (tried) to serve it cold without baking. I don't recommend this. The dip had a good spicy flavor, but without baking it wasn't that great (I was trying to imitate the bean dip in the jar-you know the one). Next time I will try baking it and I'm sure it will be much better, especially if I use the ingredients called for!

—Anya

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11 Ratings

Jun 03, 2012

This was delish! I made it just as the recipe was written with the exception of adding grated pepper jack cheese to the been mix. I still added the grated cheese to the top - can't ever have to much cheese!

—CMac

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Nov 05, 2012

really good

—CupcakePolly

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Aug 05, 2012

This was really easy to put together and so good! It had a lot of flavor and you could make it as mild or spicy as you want depending on the quantity of jalapeno you add to the dish. It would be fantastic for a crowd. Thanks for the recipe!

—happyschmoopies

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Apr 11, 2013

I have made this recipe five times in like 2 months haha. It's really easy and I ALWAYS make it the night before and pop it in the oven 30 before serving. Very tasty and everyone loves it and asks for the recipe. I never use jalapenos though so I used hot sauce instead. And I use Hambuger meat already cooked to add protein Love this!!!

—TAB4/11/97

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Feb 13, 2013

This was so good! I made it for Superbowl Sunday and my husband loved it. He likes things really hot so I used spicy jalapeno refried beans. Delicious!

—Victoria68

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Nov 08, 2012

I'm surprised more people have tried this. Super easy, and delicious. It is very rich with the cream cheese, but everyone at the football party liked it. We had quite a bit leftover (you could easily halve this), and the leftovers were great in bean burritos for lunch. I did sub a can of green chilis for the jalapeno. Yum!

—Ambo

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Nutrition

Calories
323 kcal
16%

Carbohydrates
18.1 g
6%

Cholesterol
67 mg
22%

Fat
22.3 g
34%

Fiber
4.6 g
18%

Protein
13.1 g
26%

Sodium
799 mg
32%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Hot Mexican Bean Dip

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories: 323
Calories from Fat: 200

% Daily Value *
Total Fat 22.3g 34 %
Saturated Fat 14.3g 72 %
Cholesterol 67mg 22 %
Sodium 799mg 32 %
** Potassium 311mg 9 %
Total Carbohydrates 18.1g 6 %
Dietary Fiber 4.6g 18 %
Protein 13.1g 26 %
Sugars 0.9g
Vitamin A 16 %
Vitamin C 10 %
Calcium 31 %
Iron 17 %
** Thiamin 4 %
** Niacin 13 %
** Vitamin B6 9 %
** Magnesium 12 %
** Folate 9 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.