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Easy Texas Warm Bean Dip

A hot, creamy baked bean dip made with refried beans, cream cheese, sour cream, salsa, green chiles, taco seasoning, and two kinds of shredded cheese. It is ready in approximately 30 to 35 minutes and is perfect with tortilla chips.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Dip Base
  • 1 16-ounce can Refried beans
  • 1 8-ounce package Cream cheese, softened
  • 1 cup Sour cream
Flavorings
  • 1 4-ounce can Diced green chiles, drained
  • 1/2 cup Chunky salsa
  • 1 1-ounce packet, or about 2 tablespoons Taco seasoning
Topping
  • 1 cup Shredded cheddar cheese
  • 1/2 cup Shredded Monterey Jack cheese
For Serving
  • As needed Tortilla chips

Method
 

Step-by-Step
  1. Heat the oven to 350°F. Let the cream cheese soften fully so it will stir smoothly into the other ingredients.
  2. In a mixing bowl, combine the refried beans, softened cream cheese, sour cream, drained green chiles, chunky salsa, and taco seasoning. Stir until the mixture is mostly smooth and evenly blended.
  3. Spread the bean mixture into an 8-inch square baking dish, a 9-inch pie plate, or a similarly sized shallow casserole. Use a spatula to smooth the surface so the dip heats evenly.
  4. Sprinkle the cheddar and Monterey Jack evenly over the top. Cover the entire surface for a cheesy layer in every serving.
  5. Bake the dish uncovered for 20 to 25 minutes, until the dip is hot throughout and the cheese is melted and bubbling. Serve immediately with tortilla chips.

Notes

Soften the cream cheese completely before mixing to prevent lumps. A shallow baking dish helps the dip heat evenly and allows the cheese to brown more readily. If assembling ahead, refrigerate the unbaked dip and add roughly 5 to 10 minutes to the baking time; the center should be hot and bubbling before serving.