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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

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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!

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