Bean Dip Easy (Printable Version)
# What You'll Need:
→ Base
01 -
120 ml sour cream
02 -
16 g taco seasoning
03 -
115 g cream cheese, nice and soft
04 -
450 g refried beans, use whatever you’ve got—can or homemade
→ Vegetables and Seasonings
05 -
2 green onions, just chop both the white and green bits
06 -
35 g mild green chilies, drain and chop up well
07 -
35 g jalapenos, no seeds, diced up, add as much as you like
→ Cheese
08 -
180 g sharp cheddar cheese, fresh-grated, split in half
09 -
180 g Monterey Jack cheese, fresh-grated, split in half
→ Garnish
10 -
Green onion for a pop of color
11 -
Some fresh cilantro on top
12 -
If you like, sliced jalapenos
13 -
Optional: Pico de Gallo
# Steps to Follow:
01 -
Once it’s out of the oven, scatter over fresh cilantro, some green onion, Pico de Gallo, and jalapenos if you want. Top off some nachos, or dig in with tortilla chips right away.
02 -
Pop it into your oven—let it cook for about 18-20 minutes until everything is all melty and bubbly on top.
03 -
Sprinkle the leftover grated cheddar and Monterey Jack all over that bean mix.
04 -
Scoop the whole mixture into your baking dish, making sure it’s spread nice and even.
05 -
If you want, hit up a 2-litre or 20x20 cm pan with a little spray so it doesn’t stick.
06 -
Mix in those green chilies, jalapenos (however spicy you like), all chopped up, with just the white bits of your green onions, plus half of each type of cheese. Give it all a good stir.
07 -
Toss together your refried beans, soft cream cheese, sour cream, and taco seasoning in a bowl. Use a whisk, mixer, or even a hand blender—just get it all smooth and blended.
08 -
Fire up your oven and get it set to 175°C, which is 350°F.
# Additional Tips:
01 -
Grate your own cheese so it melts better and stays creamy.
02 -
Tweak the amount of jalapenos if you don’t want it super spicy.
03 -
You can load this on tacos, fill enchiladas, or spread it on tostadas and quesadillas too.