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The Best Bean Dip Recipe
This is the best bean dip recipe! It’s filled with so much flavor, is super glossy and cheesy! The best appetizer. There is SO much you can do with this recipe. You can use it as is with tortilla chips, or you can add it on nachos, in tacos with lettuce and meats, the list goes on!
I love this dip for any occasion but especially for game day. It is so luscious and will impress any crowd, promise!
What ingredients do you need for this bean dip recipe?
For the base: The base of the recipes is using roasted tomatoes, jalapeno pepper or (green chiles), onions and garlic. That are tossed with salt and pepper and then blended with beans.
Beans: We are using pinto beans in sauce, to get that extra flavor. This also helps up skip extra steps of adding seasonings. You can also opt to use additional seasonings like chili powder, paprika, taco seasoning or cumin.
Cheddar cheese: Sharp white cheddar cheese is my favorite to use in this recipe. But you can use any you have on hand like yellow cheddar, or a Mexican cheese blend as well.
Cream cheese: In my opinion, non-negotiable. It gives this dip the creaminess it deserves, and helps with the melted cheese. I also find the flavor from the cream cheese helps balance out everything else, and it is just so good!
Lime juice: So this squeezed in at the end of the dip add the acidity the dip is craving and really melts all the flavors together.
Serve with tortilla chips, salsa, cilantro and sour cream, green onions
Instructions to make this recipe
Roast your vegetables
Preheat your oven to 400 degrees F. On a baking dish with parchment paper, add on your jalapeño, garlic and quartered tomatoes. Season with salt and pepper, and add about 1 tablespoon of olive oil, mix. Bake and char in the oven for 20-30 minutes.
Make your bean dip base
Transfer your charred vegetables to a food processor (with any juices as well!) and add in your pinto beans with the sauce. Pulse and process until smooth. You can also pulse and leave some chunks as well. Adjust with any of your additional favorite seasonings like chili powder, oregano and paprika.
Fold in the rest of the ingredients
Next, in a skillet or pan, heat your remaining 1 tablespoon of olive oil and add in your bean mixture from the food processor. Warm through on medium low heat.
Then slowly fold in your cream cheese and add in your beer (optional). Continuing to heat through on a medium low setting until the beer and cream cheese has absorbed and reduced, about 5-10 minutes.
Then, in 2 parts, add in your cubed cheeses, melted throughout and stir, If you add all your cheese at once, it may get too gloopy, so do this in two parts! Mix thoroughly until a creamy, cheesy bean dip is formed.
Finish with lime juice and serve
Turn off the heat and finish with your desired amount of lime juice. Pour in a serving bowl, garnish with any of your desired toppings and serve with tortilla chips.
Tips, Tricks and Substitutions
What chips go best with bean dip? I love a classic corn tortilla chip, but you can use any you love and have on hand!
How can I prep my bean dip ahead of time? You can prep it and then store it in the fridge. When you’re ready to serve, warm up on low either in the oven or on the stovetop until back to it’s creamy, non-chunky consistency, on low so you don’t burn it! If it’s too thick, you can also adjust with a little bit of water to thin it out.
Check out the below appetizer recipes for more inspiration!
- Crispy Smashed Potatoes with Gochujang Spicy Mayo
- Fried Pickles with Salt and Vinegar Mayo
- Crispy Parmesan Potatoes
- Caramelized Onion Rolls
If you do make this Bean Dip recipe (first of all, thank you!!), be sure to leave a comment and/or give this recipe a rating! Don’t forget to tag me on Instagram and through social media so I can be sure to see what you’re making! If you’d like to stay in touch and get the latest to your inbox, sign up for our Newsletter here as well!
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The Best Bean Dip Recipe
Ingredients
- 2 tablespoons olive oil
- 1 jalapeño pepper cut in half, remove seeds if want it less spicy, or green chiles
- 4-5 garlic cloves
- 1 Roma tomato quartered
- 15 oz can of pinto beans in chile sauce
- 2 tablespoons softened cream cheese adjust with 2 tablespoons more if preferred
- 1/4th cup beer optional
- 4 oz block of sharp cheddar cheese cubed
- 4 oz block of pepper jack cheese cubed
- juice of 1 lime
- Top and serve with: tortilla chips jalapeño, diced roma tomatoes/salsa, cilantro, sour cream, green onions (all optional toppings)
- Salt and pepper to taste
Instructions
- Roast your vegetables. Preheat your oven to 400 degrees F. On a baking dish with parchment paper, add on your jalapeño, garlic and quartered tomatoes. Season with salt and pepper, and add about 1 tablespoon of olive oil, mix. Bake and char in the oven for 20-30 minutes.
- Make your bean dip base. Transfer your charred vegetables to a food processor (with any juices as well!) and add in your pinto beans with the sauce. Pulse and process until smooth. You can also pulse and leave some chunks as well. Adjust with any of your additional favorite seasonings like chili powder, oregano and paprika.
- Fold in the rest of the ingredients. Next, in a skillet or pan, heat your remaining 1 tablespoon of olive oil and add in your bean mixture from the food processor. Warm through on medium low heat.
- Then slowly fold in your cream cheese and add in your beer. Continuing to heat through on a medium low setting until the beer and cream cheese has absorbed and reduced, about 5-10 minutes.
- Then, in 2 parts, add in your cubed cheeses, melted throughout and stir, If you add all your cheese at once, it may get too gloopy, so do this in two parts! Mix thoroughly until a creamy, cheesy bean dip is formed.
- Finish with lime juice and serve. Turn off the heat and finish with your desired amount of lime juice. Pour in a serving bowl, garnish with any of your desired toppings and serve with tortilla chips.
Hands down the best bean dip I’ve had! Thank you for sharing.
Thank you so much Victoria!!