Description
This Two Bean Taco Dip is a creamy, cheesy, and flavorful appetizer perfect for gatherings. Combining refried beans and black beans with a zesty blend of spices, cream cheese, and salsa, it bakes to a bubbly perfection, served warm with chips or veggies.
Ingredients
Scale
Beans and Base
- 2 (16-oz) cans refried beans
- 2 (15-oz) cans black beans, drained and rinsed
Dairy and Cheese
- 2 cups shredded Mexican cheese blend
- 1 (8-oz) package cream cheese, softened
- ½ cup sour cream
Seasonings and Extras
- ⅓ cup salsa
- 1 Tbsp cumin
- 1 tsp garlic powder
- Salt and pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 350ºF (175ºC) and lightly spray a 9×13-inch baking dish with cooking spray to prevent sticking.
- Mix Dip Ingredients: In a large bowl, combine the softened cream cheese, salsa, sour cream, 1½ cups of shredded Mexican cheese blend, cumin, garlic powder, salt, and pepper. Mix well until smooth and well incorporated. Then fold in both the refried beans and drained black beans gently to keep some texture.
- Assemble the Dip: Spread the mixed bean dip evenly into the prepared baking dish. Sprinkle the remaining ½ cup of shredded cheese evenly on top for a cheesy crust when baked.
- Bake: Place the dish in the preheated oven and bake for about 25 minutes, or until the dip is bubbly around the edges and the cheese on top is melted and slightly golden.
Notes
- Use mild or spicy salsa depending on your heat preference.
- Serve warm with tortilla chips, sliced veggies, or pita bread.
- You can prepare it a few hours ahead and refrigerate before baking for convenience.
- Adding chopped jalapeños on top before baking adds a nice spicy kick.
- To make it gluten-free, ensure the salsa and seasonings are certified gluten-free.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
