It is very easy to make cheesy and smooth refried bean dip. Just mix the ingredients together and bake it until it gets hot and gooey. This fantastic hot bean dip features cream cheese, vegetables, Monterrey Jack cheese, sour cream, and spices. You can easily adjust spice level of the dip to make it more or less spicy.
It’s the perfect compliment to go with other party foods like Margaritas, Guacamole, and Queso Dip.
It’s really easy to make refried bean dip. All you have to do is put all the ingredients in a bowl and mix them together until the dip is smooth. I love those kinds of recipes, but I always feel like I’m not giving you enough information. Luckily, there really is all there is to it!.
That’s not all, though! This appetizer is not only easy and cheap, but it can also be changed to suit your tastes. You can add more veggies, meat, or just a little less spice. You can also make the cheese flavor stronger.
There are also countless ways to serve this dip. You can serve it with veggies as dippers, tortilla chips, pita chips, or bread slices. Serve it as a side to quesadillas, tacos, taquitos, and basically any Mexican inspired dish.
Refried Beans – of course, this is the key ingredient in a bean dip. I prefer a bigger bean presence in the dip so I get a 20 oz. can, but if you’re unable to find this size, get the 16 oz can instead.
Cream cheese – for the creamy and rich consistency, choose full fat cream cheese. Make sure to pull it out of the refrigerator about 30 minute before baking to let it soften.
Sour cream – it’s best to use full fat sour cream for the rich and creamy dip consistency.
Monterrey Jack cheese – I always recommend getting a block of cheese and grating it yourself. Freshly grated cheese melts smoother and creamier since it’s not coated in a separating agent like pre-shredded cheese.
Add jalapenos to the bean dip; they make it taste great and let you change how spicy it is. To make the dip more spicy, use older jalapenos that have more veins on the skin and seeds. If you want the dip to be less spicy, use young jalapenos that are firm and have smooth skin with no seeds or veins.
Bean dip is a beloved appetizer for game days parties and potlucks. But one question always comes up – should you serve bean dip hot or cold? The answer depends on the specific recipe. Some bean dips are best cold, while heating enhances others.
In this article, we’ll explore the science behind heating bean dip and when it’s recommended. You’ll learn the pros and cons of hot versus cold bean dip and the ideal serving temperature for different varieties. We’ll also cover creative ways to use up leftover heated bean dip.
Follow these tips to serve bean dip at its flavorful best every time.
The Science Behind Heated Bean Dip
Heating bean dip brings out its flavors and gives it a silky, creamy texture perfect for dipping Here’s why
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Heat melds ingredients together into creamy cohesion.
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Warm temperatures allow spices and seasonings to bloom.
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Fat melts, creating a smooth, lush mouthfeel.
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Proteins and starches thicken the dip consistency.
However, not all bean dips require heating. Cold bean dips highlight fresh, bright flavors. Knowing when to heat bean dip depends on the other ingredients.
Bean Dip Varieties: Hot or Cold?
Different types of bean dip fare better hot, cold or at room temperature.
Warm It Up
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Thick dips with cheese, cream or sour cream
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Bean dips with lots of seasoning and spices
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Hearty dips with meats like chorizo or bacon
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Dips made from cooked dried beans
Keep It Cold
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Smooth dips with pureed beans or avocado
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Refreshing dips with yogurt, lemon or herbs
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Dips with fresh vegetables like salsa or pico de gallo
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Store-bought bean dips made to serve chilled
Any Temperature Works
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Simple bean dips with minimal ingredients
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Oily dips with EVOO that stays fluid
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Thick and chunky dips that hold their texture
Know your bean dip ingredients to determine the best serving temperature.
Pros and Cons of Heated Bean Dip
Heating bean dip provides some advantages but also a few drawbacks:
Pros
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Enhanced, cohesive flavor
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Creamy, silky texture
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Allows ingredients to meld together
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Warm temperature is comforting
Cons
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Can mute fresh, bright flavors
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Alters the original texture
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May thin out the dip too much
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Can dry out if heated too long
Consider your specific recipe and whether heating will improve or diminish the bean dip.
How to Heat Bean Dip
When heating is recommended, use these methods to gently warm bean dip:
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Microwave in 30 second intervals, stirring between.
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Warm in a saucepan over low heat, stirring frequently.
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Transfer to a slow cooker set on low for hands-off heating.
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Bake in a casserole dish at 350°F until hot and bubbly.
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Use a portable food warmer or slow cooker to keep dip hot if serving for a crowd.
Avoid simmering or boiling bean dip as high heat can curdle dairy and break down beans. Gentle, even warming is best for optimum flavor and texture.
Serving Hot Bean Dip
For the best results, transfer piping hot bean dip to a slow cooker or warming tray to maintain temperature. Place it in a serving dish that retains heat. Surround with bite-sized chips, bread and vegetables for dipping.
Check back occasionally and give the bean dip a stir to prevent drying out. Add a splash of milk or cream if it thickens up too much. Top with a garnish like chopped onion or cilantro.
Creative Uses for Leftover Hot Bean Dip
Put extra heated bean dip to delicious use in these creative ways:
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Spread on sandwiches and wraps instead of mayo
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Roll into bean dip tortilla pinwheels
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Top a baked potato along with cheese, bacon and sour cream
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Fry spoonfuls into bean dip fritters or croquettes
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Mix into rice or noodles for a quick bean dip stir fry
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Use as the base sauce for enchiladas or tacos
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Swirl into soups like tortilla soup for creamy texture
With a little imagination, leftover bean dip becomes an easy secret ingredient!
Tips for the Best Hot Bean Dip
Follow these tips for irresistibly delicious hot bean dip:
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Use high quality, melty cheese like cheddar or Monterey jack
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Season well with spices like cumin, chili powder and garlic
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Stir frequently to prevent burning or skin forming
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Add milk or cream to adjust consistency if needed
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Transfer to a warmer to maintain temperature
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Top with fresh garnishes for texture and flavor
The Final Verdict on Heated Bean Dip
While not all bean dips require warming, heating transforms many dips into a creamy, cohesive and flavorful experience. Consider the recipe and ingredients to determine if your bean dip will benefit from a stint in the oven or slow cooker before serving. With these science-backed tips, you can confidently serve bean dip at its flavorful best.
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Make It In The Slow Cooker
This recipe is easy to convert to a slow cooker.
Mix all the ingredients together in a bowl and spread it in a slow cooker.
Cook it on HIGH for about 2 hours, until completely hot and cheese is melted. Add some more cheese on top, cover and let it cook until cheese is melted. You can add some jalapenos and diced tomatoes as well before serving.
I used the warm setting on my slow cooker to keep the refried bean dip warm. You can also serve it right from the slow cooker.
Bean dip can be stored right in the baking dish it was cooked in. Put it in the fridge and make sure to cover the dish with plastic wrap or a lid that fits snugly. This will keep the dip clean.
TIP: If you made this dip in a cast iron skillet, put it in a food storage container first before putting it away.
This dip can be kept in the refrigerator for 3 to 5 days.
It’s best to reheat the dip in the oven. I like to add a little more cheese on top of the leftover dip when reheating it. Put the baking dish in the oven while the oven is still cold. This will help the cold dish warm up slowly while the oven heats up.
Set the oven temperature to 350° and heat up the dip just until heated through. Time will depend on how much dip is left.
If you do wish to use a microwave, reheat it in 30 second increments, stirring in between. Reheat just until the dip is hot.
Yes, this bean dip is actually already gluten free. Double check the refried beans ingredients when shopping but there should not be any glutenous ingredients in it.
You can add more vegetables, like bell peppers, or different kinds of chili peppers, like habanero or serrano. You could also use pickled jalapenos (drained and chopped), green onions, or other vegetables. Try adding some black beans and/or corn. If you’re a meat person, it would be great to add some chorizo to this dip. Just make sure to cook chorizo first and them mix it into the dip mixture before baking.
Absolutely! This is a great dip to make ahead. Mix everything together and spread it in the baking dish (not in a cast iron skillet). Add the cheese on top and cover the baking dish air-tight. Refrigerate it until you’re ready to bake. Take the dish out of the fridge about 30 minutes before you want to bake it to let it warm up a bit. Then, follow the directions on the recipe and bake it.
How To Make Refried Bean Dip
It could not get easier to make this dip. Putting all the ingredients in a bowl (1) and mixing them well (2) is all you have to do.
PRO TIP: you can also adjust spice levels with jalapenos. Choose older jalapenos for more spice and add jalapeno seeds. Choose young jalapenos for less spice and discard the seeds.
Spread the dip out in a cast iron skillet (3) or a baking dish after all the ingredients have been mixed well. You can add more Monterrey Jack cheese (4) and tomatoes and jalapenos if you want. Bake the dip for about 20 minutes at 350° (5).
Super Easy Bean Dip
FAQ
Do you eat bean dip hot or cold?
Are you supposed to heat up beans?
Do you put bean dip in the fridge?
Is bean dip just refried beans?
How long does it take to make bean dip?
This intensely delicious bean dip recipe takes literally 5 minutes. You won’t believe how easy it is to make this party favorite! Drain the beans and measure out 1 cup of the can liquid. Add the beans, cheese, salsa, salt, and 1 cup can liquid to a medium saucepan. Warm it over medium heat until cheese is melted, about 5 minutes.
Can bean dip be reheated?
Keep the bean dip warm during a party or event by serving it from the crockpot set to “keep warm.” Leftover bean dip that’s cooled can be reheated in the microwave or warmed in the oven to make the cheese melty and scoop-able again. If you’re anything like me, you head straight to the chips and dip table at any party!
How do you make bean dip on a stovetop?
To make this amazing dip on the stovetop, first soak the beans in cold water overnight. In the morning, pour off the water and place the soaked beans in a large 6-quart sauce pot, and place on the stove. Pour fresh water into the pot, covering the beans by 3-4 inches. Turn the heat up to medium. Add the onion, garlic, and salt, and stir.
What is hot bean dip?
Hot bean dip, or Mexican bean dip, is a popular choice for potlucks and get-togethers. It’s also an excellent option for game-day parties. Everyone loves it! It’s thick and creamy and has loads of flavor from the beans, salsa, and green onions. It’s surprisingly filling, too, especially for a meatless dish. (Thanks, refried beans!)