Championship Bean Dip (Printable version)
A creamy blend of beans, cheeses, and spices baked to bubbly perfection, perfect for sharing and snacking.
# Ingredient List:
→ Base
01 - 2 (15 oz) cans refried beans
02 - 1 cup sour cream
03 - 1 (8 oz) package cream cheese, softened
→ Cheeses
04 - 2 cups shredded cheddar cheese
05 - 1 cup shredded Monterey Jack cheese
→ Flavorings & Spices
06 - 1 (4 oz) can diced green chilies, drained
07 - 1/2 cup salsa
08 - 1 tsp onion powder
09 - 1 tsp garlic powder
10 - 1 tsp ground cumin
11 - 1/2 tsp chili powder
12 - 1/2 tsp smoked paprika
13 - 1/2 tsp salt
14 - 1/4 tsp black pepper
→ Toppings
15 - 2 green onions, thinly sliced
16 - 1/4 cup chopped fresh cilantro
17 - 1 small tomato, diced
# How to Make It:
01 - Preheat oven to 350°F.
02 - In a large mixing bowl, combine refried beans, sour cream, and softened cream cheese. Mix until smooth.
03 - Stir in 1 cup cheddar cheese, 1/2 cup Monterey Jack cheese, green chilies, salsa, onion powder, garlic powder, cumin, chili powder, smoked paprika, salt, and black pepper. Mix well.
04 - Spread the mixture evenly into a 9x13-inch baking dish or similar oven-safe casserole dish.
05 - Sprinkle the remaining cheddar and Monterey Jack cheese evenly over the top.
06 - Bake uncovered for 25 minutes, or until hot and bubbly.
07 - Remove from oven and let cool for 5 minutes. Garnish with green onions, cilantro, and diced tomato if desired.
08 - Serve warm with tortilla chips, pita chips, or fresh vegetables.
# Expert Suggestions:
01 -
- It disappears faster than you can say touchdown every single time
- The creamy texture and layers of spice make storebought dip taste like cardboard
02 -
- Don't skip the 5 minute cooling time or the first scoop will be too runny
- The smoked paprika is what makes people ask what's your secret
03 -
- Room temperature cream cheese blends so much faster than cold
- Drain your green chilies really well or the dip can get watery