|

Cheesy Bean Dip

Cheesy Bean Dip I One Lovely LifeMichael is enjoying a week of uninterrupted bachelorhood with Sophie and I in California enjoying girls (+ my dad) time together. Michael and I are rarely apart more than overnight, so this is kind of a big deal.

One way to make it easier (and more fun) for all of us was to plan a manly menu for while I’m gone. In the spirit of man food… I give you cheesy bean dip.


Cheesy Bean Dip I One Lovely Life Cheesy Bean Dip I One Lovely Life
Michael and I live in the desert–the kind of place you can buy freshly made tortillas, more local salsas than you can count, home-grown chile peppers, and the best tortilla chips a person can find. (It sort of makes up for the 100+ degree heat that lasts half the year.) And if you have access to chips like these, you kind of have to come up with ways to eat them, am I right? It’s like that famous old saying… “when life gives you tortilla chips, make bean dip.” Or something.

This. was. so. good. It wasn’t too spicy (you could toss in a jalapeno or two if you want more heat), was creamy and smooth, and, well… holy cheese, Batman! This is actually cheesier on top than I typically go for (but was just how Michael likes it), so know the cheese isn’t a fixed amount. Add what you like, but be sure to serve it with your favorite tortilla chips.

Cheesy Bean Dip I One Lovely Life

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Cheesy Bean Dip


Ingredients

Scale
  • 1 (15oz) can plain refried beans (or about 2c homemade)
  • 1 (4oz) can diced green chiles, undrained
  • 1 Tbsp taco seasoning
  • 4oz cream cheese (light is okay), softened
  • 1/2c sour cream (light is okay)
  • 1/21c grated cheese (I used cheddar and Monterrey Jack)

Instructions

  1. In a large bowl, combine beans, green chiles, taco seasoning, cream cheese, and sour cream and beat until smooth. Transfer into a baking dish (8×8 or smaller) and top with cheese.
  2. Bake at 375 degrees about 20 minutes, or until bubbly and melted. Serve warm with tortilla chips.

 

9 Comments

  1. This looks excellent! It is quite similar to the mish-mashes of refried beans, salsa and Velveeta that my sister and I used to concoct for ourselves for lunch during junior-high summers:-B But everything is better with real cheese, and awesome chips. I am jealous of your salsa variety – here in Wisconsin, you can get awesome cheese, but the salsa leaves something to be desired . . .

  2. Oh, Yum! This sounds so delicious! It beats the socks off of Velveeta/chili dip. Did I mention the word “Yum”!?

  3. I made this dip a couple weekends ago. It is seriously yummo! Definitely going to be a go-to dip in our house!

  4. I just got around to making this, and it is seriously delicious! I added a little hot sauce for heat. After baking, I garnished with diced avocado and fresh tomato. I can’t wait to make this for company. Thanks for the recipe, Emily!

Leave a Reply

Your email address will not be published.

Recipe rating