Bean Dip Recipe
Everyone should have a go-to game day or potluck recipe that can come together at the last minute. That's where registered dietician Kristen Carli's four-ingredient bean dip comes in. As she told Mashed, "This is a perfect dish for a football game, casual potluck, or party." And guess what? You will only need four — yes, four — ingredients to pull off this tasty and versatile bean dip. Another advantage of this recipe is that you can quickly prepare it and pop it in the oven, then basically forget it for a half an hour, pull it out, and it's ready to serve!
So, if you love bean-based dips and need a dish you can feel proud to show off in a pinch, bookmark this recipe. We guarantee it will be the star of your next get-together, be it a small gathering to take in a game or a big picnic. Or why not whip up this dip for just your family for your next taco Tuesday?
Grab a few simple ingredients for this bean dip
If you have or can shop for cream cheese, refried beans, taco seasoning, and Mexican shredded cheese, you can make Carli's bean dip! Seriously, these are the only ingredients needed to bake up a hearty dish to share with friends or family.
Meanwhile, Carli notes that not everyone will want to use dairy for this dip, and that's no problem. As she told Mashed, "You could easily sub in non-dairy cream cheese and shredded cheese." She even has a few specific recommendations that would work well for this particular recipe. Carli likes Kite Hill non-dairy cream cheese and advises home cooks to also use "a good, melting shredded cheese like Miyokos or Violife."
As all vegans and dairy avoiders know, not all non-dairy cheeses are created equal, as some won't melt no matter how long you heat them. And for this dip, melty, gooey cheese is mandatory!
Mix up your bean dip
The instructions for this slightly spicy bean dip recipe really could not be any more straightforward, and for that, we thank Carli on behalf of super busy folks everywhere! All you need to do is to first preheat your oven to 350 degrees Fahrenheit.
Then, grab a large mixing bowl and combine your cream cheese, the refried beans, and the taco seasoning until everything is well-incorporated. You will spoon the thick mixture into a 11x7-inch baking dish, being sure to spread the beans out evenly. And then, you are almost ready to bake your dip — simply sprinkle the shredded Mexican cheese over the top of the bean mixture, and it's ready to go.
On a side note, we love the minimal cleanup required after fixing this crowd-pleasing dip, as you can serve it up right out of the baking dish if you desire.
Bake up your bean dip
Once your cheese is spread out across the top of the bean mixture, bake the dip for 30 minutes. Carli told Mashed, "You bake this uncovered." To ensure you don't accidentally over-bake your creation, Carli advises, "Watch the dip to make sure the cheese on the top does not get burnt."
Now that your dip is ready to enjoy, Carli notes there are plenty of options for accompaniments, the obvious of which is tortilla chips. Add a little salsa for a kick! Carli also recommends serving this easy dip with her Mexican rice for a quick meal. Like the bean dip, Carli's rice requires only a few ingredients and not a huge amount of time. In fact, you could get the rice to the table while you wait for your bean dip to bake up in the oven.
Perhaps slice up a few avocados, shred some lettuce, and then eat up! Taco Tuesday will never be the same.
- 8 ounces cream cheese
- 2 (15-ounce) cans of refried beans
- 1-ounce packet taco seasoning
- 1 cup Mexican shredded cheese
- Preheat oven to 350 degrees Fahrenheit.
- In a large bowl, mix cream cheese, beans, and seasoning until combined. Pour into a 11x7-inch baking dish. Spread mixture down evenly.
- Sprinkle top with cheese. Bake for 30 minutes. Enjoy with chips.
| Calories per Serving | 209 |
| Total Fat | 13.3 g |
| Saturated Fat | 7.1 g |
| Trans Fat | 0.1 g |
| Cholesterol | 36.5 mg |
| Total Carbohydrates | 14.2 g |
| Dietary Fiber | 3.5 g |
| Total Sugars | 1.5 g |
| Sodium | 674.4 mg |
| Protein | 8.4 g |
