Creamy, cheesy, and flavorful, this spicy bean dip is delicious and quick to make! It can be made ahead if needed, and there are endless topping options!
Need the perfect party appetizer? This amazing bean dip is it! Easily customizable, it’s very tasty and always a hit!
Easy to prepare bean sauce
This cheesy bean dip comes together quickly. Everything is mixed in a bowl. Blink and you might miss it.
There are some simple steps that help prevent lumps and guarantee a perfectly creamy cheesy sauce:
- Beat in softened cream cheese and sour cream.
- Add pantry-safe spices and mix.
- Add the refried beans, cheese and scallions.
Spread the sauce in an 8×8-inch baking dish, top with more cheese, and bake until golden and bubbly!
It’s really that simple.
A baking dish of similar size Cakes of any shape can be used in place of a square baking dish. Oval, rectangle, circle. As long as it’s oven safe, you can do it.
The sauce can also be heated and/or kept warm in a small slow cooker.
Preparation and serving ideas
Serve this delicious cheesy bean dip with tortilla or corn chips.
To make ahead, make the sauce and then cover and refrigerate until ready to bake. could be prepared several days in advance. Leftovers reheat really well too!
Besides, this dip is customizable to a variety of other add-ons or substitutions:
- cooked ground beef
- shredded chicken
- dip
- green chilies
- black refried beans
This truly is the best spicy bean sauce ever! It’s simple, delicious, and gets rave reviews every time I take it anywhere.
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Hot Bean Sauce
- 4 ounces cream cheese, softened (see note)
- ½ cup sour cream
- 2 teaspoons chili powder
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon sweet or smoked paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon dried oregano
- 16 ounces can refried beans (see note)
- 1 cup grated cheddar cheese
- 1 cup grated Monterey Jack cheese
- 2 green onions, white and green parts finely chopped
Prevent your screen from going dark
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Preheat oven to 350 degrees F.
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In a medium bowl, add the cream cheese and sour cream and mix until smooth (alternatively, you can use an electric hand mixer or a stand mixer fitted with a paddle attachment to mix the sauce).
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Add all the spices and mix until well combined.
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Add the refried beans and mix well.
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Add HALF of the cheese and all the chives and mix.
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Spread the mixture evenly in an 8X8 inch baking dish (an equivalent size of any shape can be used: oval, round, rectangular, etc.).
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Sprinkle the remaining cheese on top and bake for 20 to 25 minutes until the cheese is melted and browned and the sauce is hot.
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Serve hot with tortilla or corn chips.
Cream cheese: If you want to mix this sauce by hand with a whisk, make sure the cream cheese is VERY soft. Maybe even a little warm and melty.
Additions: This sauce adapts very well adding cooked ground beef, chopped chicken and/or green chiles (a small can).
Forward: The sauce can be mixed, prepared, and refrigerated for up to 2 days before baking. Plus, leftover baked sauce reheats very well.
Service: 1 service, Calories: 253calories, Carbohydrates: 28gram, Protein: 15gram, Fat: 7gram, Saturated fats: 4gram, Cholesterol: 21mg, Sodium: 1631mg, Fiber: 11gram, Sugar: 7gram
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