This warm, cheesy bean dip has just 6 ingredients and is the yummiest easy appetizer! Serve as a dip with tortilla chips or even inside tacos, or as a Mexican side dish.
If there is one party I miss from my youth it’s the Superbowl party we had with our good friends each year. They still hold the party — I think they’re going on 18 straight years!– and my parents and sister still attend because they live close.
It party is a BIG deal with tons of amazing appetizer-type foods, a trivia game that lasts throughout the game, prizes at the end, and a lot of laughter with good friends. So, the Superbowl holds a special place in my heart, not just because the game is fun to watch, but because it can be such a fun party that brings old friends together.
Some of my favorite Superbowl party foods include:
- Crispy Baked Chicken Wings
- Loaded Potato Skins
- Buffalo Chicken Stuffed Bread
- Slow Cooker Cranberry BBQ Meatballs
- Salsa Verde Wonton Tacos
But seriously…put all of those things on a menu together and I would be in HEAVEN!
One classic that my husband always requests when watching football is a bean dip. Either a classic 7-layer bean dip that he takes pride in making himself, or this delicious, warm, cheesy bean dip.
I’m a fan of this warm cheesy bean dip because warm dips always taste delicious this time of year. The melted, bubbly layer of cheese on top is the best, and the bean dip has amazing flavor. You can even heat it up in the slow cooker, if that’s easier for you to transport and serve it.
This recipe only has a few ingredients, most of which I usually have on hand anyways. Easy, peasy, and always a huge crowd favorite!
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This warm, cheesy bean dip has just 6 ingredients and is the yummiest easy appetizer! Serve as a dip with tortilla chips or even inside tacos, or as a Mexican sid
- 30 ounce can pinto beans (2 -15 oz. cand)
- 4 ounces cream cheese (1/2 block), softened
- 2/3 cup sour cream
- 1 packet taco seasoning
- 1/4 cup salsa your favorite kind
- 1 cup shredded Mexican blend cheese divided
- Preheat oven to 350 degrees F.
Pour pinto beans into a colander or strainer and allow to sit for a few minutes. DON'T RINSE them--our goal is to remove some of the liquid but not all of it.
Transfer beans into a large mixing bowl. Use a potato masher or some forks to mash the mixture until relatively smooth--it's okay if all of the beans aren't completely mashed.
Add the cream cheese and mash some more, until combined.
Stir in the sour cream, taco seasoning, salsa, and 1/4 cup shredded Mexican cheese.
Pour mixture into a casserole dish (I use an 8x8'' pan, but any similar size pan will work) and sprinkle the remaining shredded cheese evenly on top.
- Bake in preheated oven for 25 minutes or until cheese is melted and bubbly.
- Serve as a dip with tortilla chips, inside tacos, or as a Mexican side dish.
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.