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This easy-to-make refried bean dip comes together in minutes and then bakes until hot and bubbly. Serve this up straight from the skillet with a big bowl of tortilla chips for an easy appetizer.
I’m not much of a sports fan so my idea of game day is whipping out a board game or a deck of cards and having some friendly competition with the family. The one thing they both have in common is the food. Whether it’s football or a mid-day game of rummy, this bean dip will have everyone swarming the table in a matter of seconds.
How To Store Bean Dip
This bean dip usually goes in one sitting in our house, but it can be kept in the fridge for 4-5 days in an air-tight container. It can also be kept in the freezer for up to 3 months in a freezer-safe ziplock bag. Just thaw overnight in the fridge, then reheat in the oven or microwave before serving.
How To Make Refried Bean Dip
1 16 oz can of refried beans
1 cup pepper jack cheese, shredded
1 cup cheddar cheese, shredded
1/2 cup sour cream
4 oz cream cheese
1 jalapeno, diced
1 tbsp chili powder
1/4 tsp cumin
2 green onions, chopped
- Preheat the oven to 375.
- In a large bowl, combine all ingredients except the green onions, and stir until well combined.
- Pour mixture into a cast-iron skillet or oven-safe casserole pan. If you want some cheese melted on top, sprinkle an extra handful of the pepper jack and cheddar cheese or the bean dip.
- Bake in the oven for 25-30 minutes, or until the bean dip is hot and bubbly. Sprinkle green onions over the top and serve with tortilla chips.
Adapted from Taste of Home.