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
- 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)
- 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.