Easy Baked Bean Dip

”I typically see messages at night before an event where I am told to ‘bring something.’ In these situations I always make this dip. There are only 8 ingredients, most of which I keep in my fridge or pantry, and I can make it in a few minutes. ”

When you bake it, it will be warm and creamy and have cheese goodness bubbling at the edges. What could be better? It’s **so** easy. The ingredients are as simple as cream cheese, sour cream, refried beans, taco seasoning, and a small splash of vinegar, so you really can’t go wrong. Don’t forget to add some cheddar on top!

The Dip That Never Makes It Home

I made this for the first time the day before the neighborhood gathering, where I needed to bring an appetizer. I didn’t have any ideas and there was no time to go out and buy anything. When I checked the fridge, I noticed I had cream cheese and sour cream. Then, I found a can of refried beans in the pantry, so I just decided to go for it.

I haven’t changed my original base recipe since. One thing I added later was a quarter teaspoon of vinegar — a little trick I picked up from grandma when she was making her dairy dips. Once I made it without the vinegar, and it tasted flat and heavy. That small amount of acid helps break the richness in a way that you don’t taste the acid, but when it is gone you really notice it.

My husband even scraped the dish clean the first time I made this while it was still so hot that he could burn his tongue.

Eight Ingredients That Do Real Work

There’s nothing exciting about these options. Most of this stuff is your basic pantry and fridge staples that you probably already have in your home.

Cream Cheese (1 package, 8 oz.)

Since cream cheese makes the dip thick and gives it a smooth consistency for scooping with chips, it needs to be softened first. You can do this by leaving it at room temperature for about half an hour, or microwave to soften it for about 15 seconds.

Regardless of the time spent mixing, cold cream cheese will always contain lumps, as most of the cream cheese will remain cold. More mixing will not make lumps disappear; they will only get smaller. It is better if the cream cheese is also kept out.

Sour Cream (8 oz.)

Using full-fat sour cream will yield better results as it gives a better consistency. Light sour cream should work, but fat-free sour cream will break and become watery when baked, so steer clear of using that. If you have it, full-fat Greek yogurt is an acceptable substitution. Greek yogurt is thicker when baked, although it is a bit more tangy than sour cream.

Refried Beans (6 oz., about half a 14-oz. can)

The correct amount is half the can. A full can pushes the dip too far into the bean paste end of the spectrum, away from the creamy cheese situation you want. Half the can gives you the nice, earthy, and savory flavor of the beans without overpowering everything.

The remaining dip can either be put in the fridge for later use in tacos, or you can make another batch of dip in a few days.

Taco Seasoning (1/2 packet, about 1.5 tablespoons)

Half a packet. Every person who reads this is going to want to add more and end up with a dip that tastes like seasoned salt and salt. Half a packet is just the right amount. The other half goes in a zip-top bag and will stay good for weeks.

Vinegar (1/4 tsp.)

The ingredient people ask about the most, and then stop asking after they try the dip, is vinegar. A quarter teaspoon is not going to make the dip taste sour or tangy, it just helps to balance out the heaviness. You can use apple cider vinegar, or just plain white vinegar.

Chili Powder and Garlic Powder (1/4 tsp. each)

Items that can be found in most pantries that can add complexity without the heat.

Shredded Cheddar Cheese (1/2 cup)

When compared with mild options, sharp cheddar provides greater flavor. A half cup is perfect – it becomes a beautiful thin layer on top, and does not make the dish cross over into nacho cheese territory. That’s completely up to you. If you have a Mexican blend or even Colby Jack in the cupboard, that’ll work.

How to Make Easy Baked Bean Dip

Preheat your oven to 350°F.

In a medium mixing bowl combine the softened sour cream and cream cheese. Mix the mixture on medium speed for 1 to 2 minutes using a hand mixer. The mixture should be smooth with no lumps.

The white clumps are from the cream cheese not completely softening. Try microwaving the bowl for 10 more seconds, then stir again. That usually solves the issue.

Mix together the refried beans, vinegar, taco seasoning, chili powder, and garlic powder. Stir the dip until it is a uniform tan-orange color.

Spread the mixture into a 9-inch pie plate or any shallow, oven-safe container. Top with the shredded cheddar.

When baking, cover with foil and bake for 25 minutes at 350 degrees. The foil will help the cheese not burn because it heats up the dip and traps the steam and allows for even heating. To get the cheese more brown, take off the foil for the last 5 minutes.

Since it’s going to be extremely hot out of the oven, please let it sit for 5 minutes before serving. It can be served with tortilla chips, Fritos scoops, or Doritos.

The dish retains heat for about 30 to 45 minutes after being baked. That should give you plenty of time to get to your kitchen from the party.

Making It Ahead and Storing What Is Left

To prep this step early, just put the dip on the pie plate, cover it with foil, and keep it in the fridge. You can do this for about a day in advance. When cooking the dip, make sure to take about 5 to 10 mins extra on the time needed since you’re baking it straight from the fridge.

You can keep leftover food in airtight containers in the fridge for a maximum of 4 days. For microwave reheating, do it in intervals of 60 to 90 seconds, stirring in between. If the food is in a complete dish, cover it and put it back in the oven for 15 minutes at 325°F to reheat.

Four Ways to Riff on This Recipe

The primary recipe is mild, as the seasoning adds warmth but not heat. Here are some modifications to consider based on your preferences.

To add extra heat, you can mix in one or two tablespoons of diced jalapeños before baking or about a 1/4 teaspoon of cayenne pepper to the mixture.

For a heartier dip, brown and drain half a pound of ground beef or chorizo and mix it in before baking. The chorizo version is particularly delicious. It turns the dip from a party appetizer to almost a full meal.

When you double the recipe, make sure to double the ingredients, and use a 9×13 baking dish. You can keep the temperature the same, but since there’s more mass to heat up, you’ll need to add five to ten minutes to the cooking time.

For a slow cooker version, use a 1.5 or 2 quart cooker and put in all the ingredients except for the cheese. Cook on low for 1.5 – 2 hours (stir occasionally). Add the cheese during the last 30 minutes. It can keep on the warm setting for 2-3 hours, so it’s great for parties when people come back for seconds.

Bean Dip Questions Worth Answering

Can I use a full can of refried beans?

Yes, you can. But the dip will be heavier on the bean side. The half can ratio is what makes this a creamy cheese dip with a hint of bean. If you want a warm bean paste with some cream cheese stirred in, that’s on you. If you want a dip with a lot of beans, go for it. This recipe is more on the cheese side.

Do I actually need the vinegar?

I know it sounds a bit finicking, but trust me on this one. Without it, the dish is too rich. Adding it, the flavor is perfectly balanced. It’s just a quarter teaspoon, so just add it.

What if I don’t have taco seasoning?

To season a half packet, combine 1 tsp chili powder, 1/2 tsp of cumin, 1/2 tsp of paprika, 1/4 tsp of onion powder, 1/4 tsp of garlic powder, and 1/4 tsp of salt.

Can I use low-fat cream cheese?

You can use block cream cheese that is low fat. It’ll likely be a little softer, but it will blend. Don’t use fat free cream cheese. It just won’t blend smooth. Use regular or low fat, but avoid fat free.

What chips work best with this?

For this, the best option is Fritos Scoops. They are strong enough to support a full dip, and they won’t break. Of course, regular tortilla chips work as well. Use Doritos if you want, although they will provide a flavor that may compete with the seasoning in the dip.

More Easy Party Appetizers

For a full spread, Copycat Chili’s Skillet Queso goes wonderfully with this bean dip because it recreates the warm, meaty cheese dip from Chili’s.

Seven Layer Dip includes layers of the following: guacamole, black olives, sour cream, salsa, refried beans, cheese, and green onions. It can be great to prepare the night before.

Please share your experience with the easy baked bean dip in the comments.