Easy Baked Bean Dip

Easy Baked Bean Dip comes together in a pinch using items you probably already have in your pantry and fridge. Creamy with just the right kick of spice, this easy baked bean dip is a party appetizer people love.

I made this recipe the day before a neighborhood get together, desperate for an easy party appetizer recipe I could make with stuff I had on hand. I’m a last minute planner at times.

Since then, Easy Baked Bean Dip has become a regular appetizer at parties, potlucks and other get togethers. It’s super easy to make and you’re unlikely to need anything you don’t already have in your kitchen.

The recipe hasn’t changed since I made that first batch (except for adding a dash of vinegar – more on that in a minute!) and my husband could eat this stuff by the cupful (as long as it was hot enough for him to risk burning his tongue).

The Dip That Never Makes It Home

I love that there are never leftovers from a batch of Baked Bean Dip. It’s an easy recipe that feels special.

Eight Ingredients That Do Real Work

Easy Baked Bean Dip comes together with eight basic ingredients from your pantry and fridge. Here’s a rundown of everything you’ll need:

Cream Cheese – I know, right? Who would’ve thought cream cheese was destined to shine as a baked bean dip star?!

The cream cheese really just helps to thicken everything up and get the dip to the perfect scooping consistency. Use an 8-ounce package of cream cheese, softened.

Cold, stiff cream cheese will lead to a lumpy mixture no amount of additional stirring will fix. Allow cream cheese to come to room temperature for about 30 minutes or soften in microwave for 15 seconds before proceeding.

Sour Cream – I recommend using full-fat sour cream. Fat-free sour cream turns into a puddle of sadness once the dip comes out of the oven.

Sour cream helps create a perfect creamy consistency. Full-fat Greek Yogurt will work as a sour cream stand-in as well and will produce a thicker, tangier dip.

Use 8-ounces sour cream.

Refried Beans – The earthy bean flavor rounds out this creamy, cheesy, herby dip. I recommend using just half of a 14-ounce can of refried beans (about 6-ounces).

Using an entire can overwhelms the other flavors and the consistency will resemble bean paste more than creamy, dreamy bean dip.

Taco Seasoning – Taco seasoning adds a wonderful, complex, Tex-Mex flavor to Easy Baked Bean Dip. Use half of a packet of taco seasoning (about 1.5 tablespoons) as using an entire packet will make the dip too salty.

Vinegar – Grandma was onto something with her dairy dips. Adding just a quarter teaspoon of white or apple cider vinegar to Easy Baked Bean Dip balances out the rich, creamy flavors.

This recipe without the dash of vinegar is very heavy and lacks pizzazz. The tiniest hint of tang goes a long way without adding any sour notes.

Chili Powder – A quarter teaspoon adds wonderful flavor with none of the heat.

Garlic Powder – Garlic is an unsung hero in a variety of recipes. A quarter teaspoon adds depth and rounds out all of the flavors in Easy Baked Bean Dip.

Cheddar Cheese – Half a cup of shredded, sharp cheddar adds a subtle, melty layer to Easy Baked Bean Dip. This isn’t a recipe that descends into nacho cheese territory (thank goodness).

You can use Colby Jack or Mexican Blend if that’s all you’ve got on hand. Sharp cheddar is my preference though.

How to Make Easy Baked Bean Dip

Preheat the oven to 350°F. Add softened cream cheese and sour cream to a medium sized mixing bowl.

Using a hand-held electric mixer on medium, combine ingredients for 1-2 minutes until creamy and well-combined. If there are still clumps of white after blending, nudge the bowl into the microwave for 10 seconds before removing and stirring again.

The cream cheese should no longer be visible after combining ingredients. Add refried beans, taco seasoning, vinegar, chili powder and garlic powder to the mixture, stirring until well-combined.

The color of the dip should be a consistent, tan-orange hue. Spread the dip into a 9-inch pie plate or shallow, oven-safe dish.

Top with shredded, sharp cheddar, cover with foil and bake for 25 minutes at 350. Take off the foil for the last 5 minutes to brown the cheese.

Easy Baked Bean Dip will be done when cheese has melted, dip is warmed through and bubbly around the edges. Remove from oven, divide into scoops and devour.

Easy Baked Bean Dip is best when served right out of the oven. It’s delicious with tortilla chips.

I love a good bean dip, but I’m particular. For me, the best bean dips are super creamy (hello, cheese) with just a hint of bean.

Too much bean and it’s basically refried bean paste.

To get that perfect combo of bean and creamy, you’ll be surprised to learn that you’ll only use HALF A CAN of beans.

I also love to use Fritos Scoops to dip into this bean dip. They’re sturdy enough that they won’t break apart when scooping up this creamy concoction.

Regular tortilla chips also work great. Doritos will work but have such a strong flavor that the bean dip will be fighting for attention.

Making It Ahead and Storing What Is Left

You can assemble this bean dip in a pie plate and cover it with foil ahead of time and keep it in the fridge. It will keep for up to a day this way.

Just pop it right into the oven when you’re ready to serve and add an additional 5-10 minutes to the recipe’s cooking time since it’s coming straight out of the fridge.

Any leftovers will keep in an airtight container in the fridge for up to 4 days. To reheat leftover bean dip:

• In the microwave, place leftover bean dip into a bowl and nuke for 60-90 seconds at a time, stirring in between until warm.
• In the oven, place leftovers into an oven-safe dish, cover, and reheat at 325°F for about 15 minutes.

Four Ways to Riff on This Recipe

• Make it Spicy – Stir in 1-2 tablespoons of finely diced jalapeños or an additional 1/4 teaspoon cayenne pepper.
• Add some meat – Add about 1/2 pound of cooked and drained ground beef or ground chorizo for a heftier and very good bean dip that practically qualifies as a meal.
• Make it for a bigger group – Double this recipe, use a 9×13 baking dish and increase the cook time by about 5-10 minutes.
• Make it in a slow cooker – Dump all the ingredients into a 1.5-2 quart slow cooker except cheese and cook on LOW for 1.5-2 hours. Stir in cheese during the last 30 minutes. Can stay on WARM for up to 2-3 hours.

Bean Dip Questions Worth Answering

Can you use a full can of beans?

Yes but the flavor will be much more bean-y and it will be a heavier dip. I like this recipe as written because it strikes the perfect combo of bean-y and cheesy.

Why add vinegar?

That tiny hit of vinegar cuts the fat of the other ingredients. Trust me on this one.

You’ll be glad I told you.

Is there a taco seasoning sub if you don’t happen to have it?

Yes. In a pinch, add: 1 teaspoon chili powder, 1/2 teaspoon ground cumin, 1/2 teaspoon paprika, 1/4 teaspoon onion powder, 1/4 teaspoon garlic powder and 1/4 teaspoon salt.

This will yield about 1/2 packet of taco seasoning.

Can you use fat-free or low-fat cream cheese?

Low-fat cream cheese (block form) can be substituted. Fat-free cream cheese doesn’t blend up as smooth.

More Easy Party Appetizers

• Copycat Chili’s Skillet Queso – Easy to make queso recipe tastes just like Chili’s.
• Seven Layer Dip – The ultimate party appetizer featuring guacamole, black olives, sour cream, salsa, refried beans, cheese, and green onions.