Closet Cooking

Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Hot Cheesy Bean Dip

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Hot Cheesy Bean Dip

I am a huge fan of dips ! I like dips of all sorts and among my favorites are bean based dips and cheese based dips. Not too long ago I came across a baked bean dip or a santa fe bean dip on Eating Well Living Thin that had both beans and cheese in it and I just had to try it! The beans in this dip come in the form of refried beans and I made my own using black beans. Refried beans are typically cooked in lard or bacon fat which I did not have on hand so I just cooked up some bacon and left the bacon in the beans which added a ton of bacony goodness to the dip. The cheese in this dip comes from both cream cheese and grated cheese and I used a combination of cheddar and monterrey jack. In addition to the cheese the dip is made extra creamy by adding some sour cream. This bean dip is flavoured with taco seasoning and once again I made my own blend. Of course you couldn’t have a texmex dip like this without some heat so there are some chopped green chilies and salsa in there for good measure. Finally, this bean dip is taken over the edge by baking it to melt all of the cheese into a gooey mess and meld all of the flavours together. This hot cheesy bean dip was so addictively good! I tried some too soon after it came out of the oven and I was immediatly hooked and continued eating despite the fact that I was huffing and puffing to cool my mouth down. Needless to say, the dip disappeared really quickly and I will have to make some more soon.

Hot Cheesy Bean Dip

Hot Cheesy Bean Dip

Cook Time:1 hour Total Time:1 hour Servings: 4
ingredients
  • 2 cups refried beans
  • 4 ounces cream cheese (room temperature)
  • 1 cup sour cream
  • 1/2 cup green onions (sliced)
  • 2 tablespoons taco seasoning
  • 2/3 cup salsa (extra liquid drained)
  • 1 4 ounce can diced green chilies (drained)
  • 1 cup cheese (grated)
directions
  1. Mix everything, place in a baking dish and bake in a preheated 350F/180C oven until it is bubbling on the sides and golden brown on top, about 45-60 minutes.
Slow Cooker: Mix everything, place it in the slow cooker and cook until the cheese is nice and melted about 1-2 hours on high or 2-4 hours on low.
Similar Recipes:
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Hot Cheesy Corn Dip
Jalapeno Spiced Black Beans
Cilantro and Lime Refried Beans
Cheesy Margherita Pizza Hummus with Pesto Pita Chips
Cheesy Bacon Black Bean Dip
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Reader Interactions

Comments

  5. Freckle and Hyde says

    September 22, 2009 at 2:02 am

    How is a girl supposed to get skinny when you post recipes that make their mouths water??? Looks delicious! Plus, I am all for bacony goodness. Think I'm going to make this on Sunday for my family.

    Thank you for your help with the template. 🙂

    Reply

  21. Kshitij says

    September 22, 2009 at 12:10 pm

    Hmm hmm hmm delicious! Will def. try it soon…afterall it is footall season 🙂
    After looking at your posts…I have one thing to say…I wish I was your neighbor 🙂

    Reply

  25. Kristin says

    September 22, 2009 at 3:02 pm

    Sounds amazing! Green chilies are another one of my favorite "secret" ingredients in my recipes!!! I always keep them around! Chorizo would be amazing in this too!!

    Reply

  33. Shelly W says

    September 22, 2009 at 10:04 pm

    I love bean dip, and this looks delicious, Kevin! I'll have to give it a try. I usually use it in cold dips, but this would be great with the cooler weather we've been having.

    Reply

  37. Muneeba says

    September 23, 2009 at 2:01 pm

    Dips are the perfect crowd pleaser … if you see ppl being too formal around each other at a party, just bring out this dip and watch them loosen up instantly! That's the effect it would have on me anyway 🙂

    Reply

  42. Lauren says

    December 23, 2009 at 5:50 pm

    I made this dip last week – it was great! I added some diced jarred jalepenos & a few dashes of Tabasco for a little more heat though. Will definitely make this again!

    Reply

  43. lizzafezza says

    February 19, 2010 at 10:11 pm

    This dip is soooo good, the only down fall is that I could stop eating it until it was all gone! Not good for the waistline!

    Reply

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