Hot Bean Dip

Easy, creamy and CHEESY!. This Hot Bean Dip is always a crowd pleaser and will become a favorite for just about any occasion.

When it comes to the most simple and popular appetizer I make, Hot Bean Dip is my go-to. It’s seriously THE BEST cheesy Hot Bean Dip ever! My besties mom would make this for us when we were teens, and we all hovered over the warm pan of dip with a big bowl of chips. It’s honestly so, so good!

I love this recipe because it’s not only awesome, it is quick and easy to make. It calls for 8-simple ingredients that you basically dump in a bowl and mix up. Then into the oven until hot and bubbly.

This is also a great dip to take to a party because it stays warm for so long that it’s the perfect temperature by the time everyone’s ready to dig in.

Ingredients For Hot Bean Dip:

• Refried beans
• Frito lay bean dip
• Cream cheese
• Sour cream
• Chili powder
• Tabasco sauce
• Fresh parsley
• Cheddar and jack cheese
• Green onions (optional)

You might have noticed I use light sour cream and cream cheese but make no mistake, I am not selling Hot Bean Dip as a healthy recipe. I just happen to use light ingredients where I can in my everyday cooking, so that’s what I had on hand for this dip. I don’t think it tastes any different using full-fat or light so use whichever one you prefer.

What really makes this dip so incredibly yummy, and sets it apart from other bean dips, is the addition of Frito lay bean dip. It’s truly the secret ingredient in this recipe and definitely worth a trip to the store for.

How To Make Hot Bean Dip:

Preheat oven to 350℉

Step 1. Combine soften cream cheese and sour cream in a large bowl until smooth and creamy. Add beans, chili powder, tabasco, parsley, and part of the cheese. Stir until combined.

Step 2. Spread bean mixture evenly in a 1 qt baking dish that’s been sprayed with non-stick cooking spray. Top with more cheese and bake for 15-minutes or until hot and bubbly.

Step 3. Top with sliced green onions, or extra parsley and serve warm with tortilla chips.

Slow Cooker Method:

This is a great recipe for the slow cooker and it frees up oven space for other snacks. Combine all the ingredients in a slow cooker until well incorporated and set on low for 2-3 hours. Top with a little more cheese and green onion slices just before serving.

Make Ahead:

Prepare bean dip as directed. Cover and place in the refrigerator until ready to bake. You’ll want to bake the bean dip a little longer if transferring straight from the fridge.

Extra Toppings:

Jazz up the Hot Bean Dip by topping with any or all of these extra goodies after it is baked.

• Tomatoes
• Avocado
• Red onion
• Black olives
• Cilantro

Storing Leftover Hot Bean Dip:

Hot Bean Dip will stay fresh for 4 days in a sealed container in the refrigerator. Reheat in the microwave or oven until hot and bubbly.

Can I Freeze Bean Dip?

Yes! This is great if you want to make the Hot Bean Dip a week or two in advance. Prepare the ingredients and place bean dip in the pan you want to bake it in. Place two layers of foil over the top of pan and secure tightly. Freeze for up to 2 weeks. When ready to bake, set out on the counter 3-4 hours before baking and place in the oven at 350℉ for 45-minutes with the foil on. Remove foil and bake another 10-15 minutes until hot and bubbly.

Other Dips You Might Enjoy:

• 7-Layer Taco Bean Dip
• Chicken Enchilada Dip
• Cowboy Caviar
• The Best Salsa Ever

Rate The Recipe⭐⭐⭐⭐⭐

I appreciate your comments and reviews! Be sure to leave a comment or rating below for suggestions, questions, or if you make the recipe. I’d love to know how it turned out for you!

Let’s eat! 🤍

Hot Bean Dip

Easy, creamy and cheesy. This Hot Bean Dip is always a crowd pleaser and will become a favorite go-to for just about any occasion.

Print Pin Rate

Course: Appetizer

Cuisine: Mexican

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 6 servings

Calories: 289kcal

Ingredients

• 4 oz cream cheese, room temperature
• 1/2 cup sour cream
• 1 (16oz) can refried beans
• 1 can Frito lay bean dip
• 1 tsp chili powder
• 5-6 drops tabasco
• 2 tbsp fresh chopped parsley
• 1 cup shredded cheddar jack cheese, divided
• 1 large green onion, sliced optional

Instructions

Preheat oven to 350°F and prepare a 1 Qt baking dish with non-stick cooking spray

• Combine cream cheese and sour cream in a large bowl until smooth and creamy. Stir in beans, chili powder, tabasco, parsley, and 1/2 cup cheese. Stir until well incorporated.
• Spread bean mixture evenly in prepared baking dish and top with remaining 1/2 cup cheese. Bake in preheated oven for 15-minutes or until hot and bubbly.
• Sprinkle with sliced green onions and serve warm with tortilla chips.

Notes

Tips:

Slow Cooker Method– Combine all the ingredients in a slow cooker until well incorporated and set on low for 2-3 hours. Top with a little more cheese just before serving.

Extra Toppings- Jazz up the Hot Bean Dip by topping with any or all of these extra goodies after it’s baked.

• Tomatoes
• Avocado
• Red onion
• Black olives
• Cilantro

 

Nutritional information is provided as a courtesy only and should be understood as an estimate rather than a guarantee. The Menu Maid makes no guarantees to the accuracy of this information.

 

 

Nutrition Facts
Serving size: servings
Servings: 6
Amount per serving
Calories	289
% Daily Value*
Total Fat 19g	24%
Saturated Fat 10.9g	55%
Cholesterol 54mg	18%
Sodium 678mg	29%
Total Carbohydrate 18g	7%
Dietary Fiber 6g	21%
Total Sugars 0.3g
Protein 12.9g
Vitamin D 2mcg	11%
Calcium 195mg	15%
Iron 2mg	11%
Potassium 237mg	5%

Nutrition

Calories: 289kcal

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