This warm, cheesy Bean Dip has just 6 ingredients and makes the yummiest appetizer! Serve as a dip with tortilla chips, add a dollop inside tacos, or serve it as side dish with your favorite Mexican meal.

Recently I served this bean dip next to a side of the most delicious Mexican rice, and some Chicken Enchiladas.  Everyone raved!!  Don’t miss all our awesome Mexican recipes.

A pan of bean dip with a hand scooping a tortilla chip in it.

I’m a fan of this warm cheesy bean dip because for many reasons, including that you can take it anywhere (even warm it in your slow cooker), it requires few ingredients that I usually have on hand, and its popular with all ages.

On top of that, you can serve it in many different ways: dip tortilla chips in it, spread it on a Torta, spoon it on tacos, burritos or nachos, or just scoop spoonfuls into your mouth when no one is looking! The melted, bubbly layer of cheese on top is the best, and the bean dip has amazing flavor.

How to Make Bean Dip:

  • 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 to 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 ¼ cup shredded Mexican cheese.
  • Pour mixture into a casserole dish (I use an 8×8” pan, but any similar size pan will work) and sprinkle the remaining shredded cheese evenly on top.

Two process photos for mashing bean dip ingredients in a mixing bowl, then adding to a baking dish.

  • Bake in preheated oven for 25 minutes or until cheese is melted and bubbly. Serve as a dip with tortilla chips, inside tacos, on nachos, or as a side dish.

Variations:

  • Cheese: Swap out the cheddar for your favorite kind of cheese.
  • Toppings: Garnish with taco toppings like olives, diced tomatoes, cilantro, jalapeños and guacamole.
  • Meat: Add ½ lb cooked and crumbled ground beef or sausage to the bean layer.

Consider trying these popular appetizers:

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Recipe

A pan of bean dip with a hand dipping a tortilla chip in it.
Prep 10 mins
Cook 25 mins
Total 35 mins
Add to Meal Plan

Video

Ingredients
  

  • 30 ounce can pinto beans (two 15 oz. cans)
  • 4 ounces cream cheese (½ block), softened
  • 2/3 cup sour cream
  • 1 packet taco seasoning
  • 1/4 cup salsa your favorite kind
  • 1 cup freshly shredded cheddar or Mexican blend cheese , divided

Instructions
 

  • 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 to a large mixing bowl. Use a potato masher or some forks to mash the mixture until relatively smooth, with some chunks. Add the cream cheese and mash some more, until combined. Stir in the sour cream, taco seasoning, salsa, and ¼ cup shredded cheese.
  • Pour mixture into an 8 inch or similar size baking dish 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.

Notes

Variations:
  • Cheese: Swap out the cheddar for your favorite kind of cheese.
  • Toppings: Garnish with taco toppings like olives, diced tomatoes, cilantro, jalapeños and guacamole.
  • Meat: Add ½ lb cooked and crumbled ground beef or sausage to the bean layer.
Slow Cooker: Prepare the dip the same, and add it to a slow cooker. Sprinkle cheese on top. Cook on low for 2 hours.

Nutrition

Calories: 271kcalCarbohydrates: 32gProtein: 15gFat: 9gSaturated Fat: 5gCholesterol: 29mgSodium: 560mgPotassium: 541mgFiber: 10gSugar: 2gVitamin A: 730IUVitamin C: 3mgCalcium: 176mgIron: 2.7mg

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I originally shared this recipe January 2017. Updated September 2020.

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. | Tastes Better From Scratch

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Comments

  1. 5 stars
    This is truly the best bean recipe I’ve ever eaten! It was delicious. We had it as a side dish with chips, tacos, and rice. Everyone devoured it. I’ve shared the recipe with several people already. I’ll be making it again soon and will try it as a burrito filling with some ground beef. Thanks for another amazing recipe!

  2. 5 stars
    I brought this to a friend’s get together last year, and have made it at least 3 additional times for when we get together. They all love it, and it gets devoured down to the last bite. Thank you for a tasty and easy recipe!

  3. Love love this recipe! I learned this about 4 years ago and I make it ALL the time. No what the event is, I cannot get anyone to get away from the dip bowl. I have to make several batches. I’ve learned to double the recipe too and make that twice. Literally no one stops eating it!
    The recipe I have doesn’t have salsa in it tho, so I’ll try this version too! Can’t beat salsa!
    Very delicious!

    1. I love this recipe. It is so yummy and everyone loves it. It’s easy to cook and everyone loves it! It’s a win win. I recommend this recipe to anyone who likes Mexican food. It goes great with any kind of Mexican food.