Bean Dip with Cheddar

The kitchen was already warm when I decided to throw together this bean dip for an impromptu Tuesday night gathering. My friend Sarah had walked in with a bag of tortilla chips from the store, and we both looked at each other with the same realization that dinner was going to be snacks tonight. I had every intention of just opening a can of beans, but something about having people over made me want to actually cook something proper, even if it was just dip.

Last summer, my cousin insisted on bringing chips to our family reunion while I handled the dip component. Watching her uncle who claims to hate beans go back for fourths was the kind of quiet kitchen victory that keeps you making the same recipe year after year. The best part was when he finally asked what was actually in it.

Ingredients

• Refried beans: I have found that pinto beans give you that classic creamy texture while black beans add a nice earthy depth and gorgeous color contrast
• Sour cream and cream cheese: This combination creates the velvety base that keeps the dip from becoming too dense or heavy
• Sharp cheddar cheese: The extra sharp variety really cuts through the beans and provides that punchy flavor that mild cheese just cannot deliver
• Smoked paprika and cumin: These spices are the secret weapons that transform basic beans into something that tastes like it came from a restaurant kitchen
• Fresh garnishes: While optional, cilantro and tomato add brightness and make everything look like you put way more effort into this than you actually did

Instructions

Get your oven ready and heat things up:

Preheat your oven to 350°F (175°C) while you gather everything on the counter

Make the creamy base:

Combine the refried beans with sour cream and softened cream cheese in a mixing bowl, stirring until completely smooth and no lumps remain

Add all the flavor:

Mix in the red onion, garlic, jalapeño if you want some heat, cumin, chili powder, smoked paprika, salt, and black pepper

Fold in some cheese:

Gently stir in one cup of the shredded cheddar, being careful not to overmix the cheese

Transfer to your baking dish:

Scoop the mixture into a lightly greased 1-quart baking dish or pie plate, spreading it evenly

Add the cheesy topping:

Sprinkle the remaining half cup of cheddar cheese across the top in an even layer

Bake until bubbly:

Place in the oven for 18 to 20 minutes until everything is hot throughout and the cheese on top has melted into that gorgeous golden layer we are all here for

Let it rest briefly:

Remove from the oven and allow the dip to cool for 3 to 5 minutes so it sets up slightly and is safer to serve

Garnish and serve:

Top with fresh cilantro, diced tomato, and green onions if you like, then bring it out with tortilla chips, vegetables, or crackers

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My neighbor texted me at 9 PM one night saying she had a terrible day and could I bring over anything. I put this dip together in about seven minutes flat and walked it over warm. She told me later that standing at her counter eating dip straight from the dish was exactly what she needed.

Making It Your Own

Once you have the basic formula down, this recipe becomes a template for whatever you are craving. I have added roasted corn to the mix and loved how the sweet pops of corn balanced the smoky spices. Sometimes I will swap in pepper jack cheese for extra kick, especially when I know my spice loving friends are coming over.

Serving Suggestions

Beyond the standard tortilla chip routine, try this with warm naan bread cut into triangles or even use it as a filling for burritos the next day. My favorite accidental discovery was spreading the leftovers on a burger instead of the usual condiments. The combination was so good it has become a requested addition at our summer cookouts.

Make Ahead and Storage

This dip actually benefits from sitting in the refrigerator for a few hours or even overnight before baking. The flavors have time to meld together and develop that deeper taste that makes people ask what your secret ingredient is. You can assemble everything up to a day in advance, just wait to add the final cheese topping until right before baking.

• If you are taking this to a party, bake it at home and wrap it tightly in foil to stay warm during transport
• Leftovers reheat beautifully in the microwave at 30 second intervals
• The dip keeps well in the refrigerator for up to four days in an airtight container

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Whether it is game day or just Tuesday, this dip has saved more gatherings than I can count. Sometimes the simplest recipes are the ones that bring people back to the table again and again.

Recipe FAQs

→ What types of beans work best in this dip?

Refried pinto or black beans are ideal for smooth texture and rich flavor that complement the cheddar cheese well.

→ Can I adjust the spice level in this dish?

Yes, adding jalapeño or a dash of hot sauce increases heat, while omitting jalapeño keeps it milder.

→ What cheese can be used as an alternative to cheddar?

Monterey Jack or Mexican cheese blends provide a milder or creamier flavor profile and melt beautifully.

→ How should the dip be served for best results?

Serve warm, garnished with fresh cilantro, diced tomato, and green onions alongside tortilla chips, pita, or vegetable sticks.

→ Is it possible to prepare this dish ahead of time?

Yes, the bean mixture can be assembled in advance and baked just before serving for freshness and convenience.