There’s nothing not to love about a warm and cozy bowl of cheesy bean dip. You’ll only need three simple ingredients and about 15 minutes to make this recipe, making it perfect for last-minute guests or anytime you need a quick appetizer or side dish. I love making it for meal prep because it reheats beautifully!
It’s versatile and can be enjoyed as a dip (or 7-layer dip), spread onto tostadas or burritos, or added to rice bowls or taco salads, all great ways to use the leftovers. Add this to your list of easy appetizer recipes, game day food, and party food recipes. It’s also very budget-friendly and can be made in a crockpot!
If you’re a bean lover like me, you may like these recipes: My go-to cannellini bean salad, this Italian twist on beans and rice, and tuna pasta salad with beans, which is a fan favorite on the blog!
A midday snack attack inspired this recipe. I didn’t feel like going to the store, but I had a can of beans and half a bag of tortilla chips that needed to be used. It was 29 degrees outside, so I wanted something warm and cozy, and this cheesy bean dip was the result. It’s become one of my go-to recipes when I want a quick snack or side dish. I’ve made several variations, and they’ve all been delicious. I’ll give you some ideas below.
Cheesy Bean Dip
A well-stocked pantry is essential for quick, easy meals, but the benefits of canned beans go far beyond that, providing healthy carbs, protein, and fiber. Add a healthy fat like olive oil, avocados, or nuts, and you’ve got yourself a complete and nutritious meal.
Canned beans are incredibly versatile. I use them to make quick salads, like my simple chickpea salad. For dinner, you can add them to chicken protein bowls or my oven-baked rice for an easy twist on beans and rice. They’re a healthy and affordable way to stretch just about any recipe!
Step By Step Instructions
You only need three ingredients to make this cheesy bean dip recipe, but the products you use matter.
- Start with a can of your favorite refried beans. I used Siete Organic Refried Pinto Beans. I prefer a simple, clean ingredient list without unnecessary lard, oil, or additives. Use any refried beans you like.
- Fire-roasted salsa adds tomatoes, garlic, and onions, along with a subtle smokiness, which gives the dip fantastic flavor. Any brand will work, but a thick consistency works best.
- For the best texture, go to the deli and buy white American cheese. I have them slice it on the thickest setting so I can easily cut it into cubes. American cheese is very affordable, and you only need a small amount (about 1/3 pound) for this recipe. Pre-shredded cheese will not work. It’s coated with anti-caking agents like potato starch, cornstarch, or cellulose, which can make the dip grainy and too thick.
- To make the dip, add everything to a small skillet. Low heat and patience are key. Too high a heat can scorch the dip. Let it warm through for about seven minutes, stirring every couple of minutes. Once the cheese has melted into the dip, there are no more visible chunks, and it’s warmed through, you’re done.
- Adjust the consistency, if necessary. I like this to be quite thick, but if you want it a little looser, add some of the salsa juice and warm through. Taste and adjust the salt, and you’re done!
If desired, garnish the top. I’ll give you some ideas below.
Note. The salsa does the heavy lifting in this cheesy bean dip recipe, so the brand you choose matters. A flavorful, thick fire-roasted salsa works best. It’s one of my favorite shortcuts because it already has garlic, onions, peppers, and spices. I’ve been obsessed with this brand lately. If the salsa you use lacks flavor, add extra seasonings like cumin, garlic, smoked paprika, etc.
Tips For Making Cheesy Bean Dip
- All of the ingredients are adjustable. To loosen it up, add more salsa. Cheesier? Add more cheese.
- If you want it completely smooth, add it to a small food processor and pulse it a few times.
- Jazz it up with your favorite hot sauce, seasonings, peppers, and fresh cilantro.
- Don’t have cheese? Greek yogurt adds a delightful creaminess and lightens the dip up a bit.
- Cream cheese also works in place of cheese, or a combination of both cream cheese and Greek yogurt.
- Serve with corn or tortilla chips, veggies, or use it to make tacos, taco salads, rice, or burrito bowls.
- This cheesy bean dip isn’t the prettiest dish, so I like to garnish it up when I want a nicer presentation. Fresh herbs, scallions, a swirl of sour cream, jalapeños, avocado, chopped tomatoes, or pico de gallo are all great options and add a bit of freshness to the dip!
If you try this simple cheesy bean dip, I’d love it if you would leave a comment below!
Cheesy Bean Dip | Simple 3 Ingredient Recipe
Ingredients
- 1 16 ounce can refried beans
- 1/4 pound American cheese
- 1 cup fire roasted salsa
Instructions
Stovetop Instructions
- Dice or shred the cheese.
- Add all of the ingredients to a medium size, nonstick pan.
- Place the pan over medium-low heat.
- Gently cook for 5 to 10 minutes or until the cheese is melted and the dip is warmed through.
- Serve immediately.
Crockpot Instructions
- Dice or shred the cheese.
- Add all of the ingredients to a crockpot.
- Cook on low for about 30 minutes or until the cheese has melted and the dip is warmed through.
- Once the cheese has melted, you can keep the crockpot on warm.
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