Best Bean Dip
Total Time
25 mins
Prep Time
5 mins
Cook Time
20 mins
Rating
4.62 out of 5 stars
(97)
Ingredients
12
- 16 oz refried beans (can use canned beans)
- 3/4 cup plain Greek yogurt or sour cream
- 4 oz can diced mild green chiles, drained
- 1/4 cup salsa
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika
- Salt and black pepper, to taste
- 2 cups shredded cheddar or Mexican blend cheese, divided
- Toppings: sliced green onion, chopped cilantro, chopped avocado, sliced jalapeños, chopped grape tomatoes, queso fresco
- Tortilla chips, for serving
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Preparation
Chef’s notes
Place the cooked bean dip in an airtight container and refrigerate for up to 4 days. You can reheat in the microwave or in the oven.
If you want to make the bean dip in advance, you can prepare it and put it in the pan. Cover with plastic wrap and refrigerate until ready to bake.
Yes, you can make this bean dip in the slow cooker. Stir together all of the ingredients, except for the shredded cheese that goes on top, in the slow cooker. Add the shredded cheese on top and cook on low for 2 to 3 hours or until beans are warm and cheese is melted. Add desired toppings and serve!