Name: Cheesy Tex-Mex Bean Dip
Prep time: 10 min
Cook time: 20 min
Total time: 5 min
Yield: 6
Ingredients: 1 (15 oz) can pinto beans, drained and rinsed; 1 (15 oz) can black beans, drained and rinsed; 1 (10 oz) can diced tomatoes with green chiles (undrained); 8 oz cream cheese, softened; 1/2 cup shredded cheddar cheese; 1/4 cup shredded Monterey Jack cheese; 1 tablespoon taco seasoning mix; 1/4 teaspoon chili powder; 1/4 teaspoon ground cumin; Chopped fresh cilantro, for garnish (optional); Sliced green onions, for garnish (optional)

Cheesy Tex-Mex Bean Dip

Need a quick and crowd-pleasing appetizer for your next gathering? Look no further than this cheesy Tex-Mex bean dip!It’s bursting with flavor, thanks to a combination of creamy beans, zesty tomatoes, and a blend of Tex-Mex spices. Plus,it’s incredibly easy to make – perfect for busy weeknights or last-minute get-togethers.

This recipe uses a combination of pinto and black beans, but feel free to experiment with your favorites! Kidney beans,chickpeas, or even a mix of all three would work beautifully. The beauty of this dip lies in its versatility. Want it spicier?Add a dash of hot sauce or cayenne pepper. Prefer a smoother texture? Mash the beans to your desired consistency.

This recipe offers both microwave and oven heating options, so you can choose the method that best suits your needs.Serve it warm with your favorite tortilla chips for a guaranteed crowd-pleaser!

Questions I often get asked about this recipe:

Can I use a different type of bean?
Absolutely! Kidney beans, chickpeas, or even a mix of your favorites would work well.

What if I don’t have cream cheese?
You could substitute sour cream or plain Greek yogurt for a tangier dip, but the texture might be slightly thinner.

I don’t have any taco seasoning. Can I still make this?
Yes! Just use a combination of chili powder, cumin, paprika,garlic powder, and onion powder to create your own taco seasoning blend.

How can I make this spicier?
Add a pinch of cayenne pepper, a few dashes of hot sauce, or diced jalapenos to the mix.

How long will this dip last in the fridge?
Leftovers can be stored in an airtight container for up to 3 days.

What should I serve with the dip?
Tortilla chips are a classic choice, but you could also serve it with sliced vegetables like carrots, peppers, or celery.

What you need to make Cheesy Tex-Mex Bean Dip:

1 (15 oz) can pinto beans, drained and rinsed

1 (15 oz) can black beans, drained and rinsed

1 (10 oz) can diced tomatoes with green chiles (undrained)

8 oz cream cheese, softened

1/2 cup shredded cheddar cheese

1/4 cup shredded Monterey Jack cheese

1 tablespoon taco seasoning mix

1/4 teaspoon chili powder

1/4 teaspoon ground cumin

Chopped fresh cilantro, for garnish (optional)

Sliced green onions, for garnish (optional)

How to make it:

Combine the Beans: In a medium bowl, mash the pinto beans and black beans together using a potato masher or fork.You can leave them slightly chunky or mash them until smooth, depending on your preference.

Add the Flavor: Stir in the diced tomatoes with green chiles (including the liquid), softened cream cheese, cheddar cheese, Monterey Jack cheese, taco seasoning mix, chili powder, and ground cumin. Mix well until everything is well combined.

Heat it Up (Optional): If you prefer a warm dip, transfer the mixture to a microwave-safe dish and heat on high for 1-2 minutes, or until heated through. Stir occasionally. Alternatively, you can bake the dip in a preheated oven at 350°F (175°C) for 15-20 minutes, or until bubbly.

Garnish and Serve: Transfer the dip to a serving dish. Garnish with chopped fresh cilantro and sliced green onions, if desired. Serve warm with your favorite tortilla chips for dipping.

Tips:

For a spicier dip, add a pinch of cayenne pepper or a few dashes of hot sauce to taste.

You can substitute other types of beans for the pinto beans or black beans, such as kidney beans or chickpeas.

If the dip seems too thick, add a tablespoon or two of water or sour cream to thin it out.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven before serving.

Latest Reviews:

This Tex-Mex bean dip is a hit! Super easy to throw together and perfect for a potluck. I loved that it’s customizable – I added some jalapenos for a kick. It was creamy, flavorful, and disappeared fast. Definitely a keeper! Kristen T.

This recipe is a lifesaver for last-minute gatherings. The combination of beans, cheese, and spices is delicious. I used a can of corn instead of tomatoes for a fun twist. Everyone loved it with tortilla chips and veggie sticks. Thanks! Maria A.

This cheesy bean dip is the perfect party appetizer! It’s vegetarian and everyone raved about it. I served it with a variety of chips and crudités. Will definitely be making this again – so simple and tasty! Dawn T.

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