This easy bean dip is made with only 5 ingredients, and it's an excellent dip for any party or gathering.
Serve the dip with vegetables for dipping, tortilla chips, or crackers. I garnished the tip with some chopped fresh cilantro, but thinly sliced green onions would make a nice garnish as well.
If you don't have refried beans, make them quickly with a can of pinto beans. See the tips and variations below the recipe.
- 1 can (approx. 16 ounces) refried beans
- 1 package (8 ounces) processed American cheese (cubed)
- 1/2 cup mild to medium chunky salsa
- Cayenne or finely chopped jalapeno chile (to taste)
- Optional garnish: chopped green onion or cilantro
- Gather the ingredients.
- Combine refried beans, cheese, salsa and cayenne or jalapeno peppers in a medium saucepan.
- Cook the mixture over medium heat, stirring constantly,for about 5 minutes or until cheese melts and the mixture is well blended.
- Cool and garnish with chopped green onions or cilantro, if desired.
- Cover and refrigerate until serving time.
- Serve this flavorful dip with tortilla chips, assorted crackers, or vegetable dippers.
- Makes about 3 cups or bean dip.
Tips and Variations
Baked Bean Dip - Prepare the bean dip (except garnish) and transfer to a small casserole or pie plate. Sprinkle with shredded queso fresco cheese and bake at 375 F for about 10 minutes, or until the cheese has melted and the dip is hot. Garnish as desired.
Quick Refried Beans - In a skillet over medium heat, cook 1 smashed and minced clove of garlic in about 1 tablespoon of canola oil until lightly browned. Add 1 can (15 ounces) of undrained pinto beans or black beans, 1/2 teaspoon of ground cumin, 1 teaspoon of chili powder, and salt, to taste. Heat for about 4 to 5 minutes. Mash the beans and stir in 1 tablespoon of lime juice if desired.