Bean Dip Recipe
The origins of bean dip trace back to traditional Mexican cuisine, where beans have long been a staple ingredient. Refried beans, the base for many bean dips, were often used in Mexican and Tex-Mex dishes.
Equipment
- Medium-sized mixing bowl
- Baking dish or oven-safe skillet
- Spoon or spatula
- Oven or microwave
- Measuring spoons
Ingredients
- 1 can (15 oz) of refried beans
- 1/2 cup sour cream
- 1/4 cup cream cheese (softened)
- 1/2 cup shredded cheddar cheese (plus extra for topping)
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 cup diced tomatoes (optional, for topping)
- 2 tbsp sliced jalapeños (optional, for topping)
- Salt and pepper to taste
Instructions
- Preheat the oven.Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
- Combine the base ingredients.In a mixing bowl, combine the refried beans, sour cream, and cream cheese. Stir until the mixture is smooth and creamy.
- Add seasonings.Mix in chili powder, cumin, garlic powder, onion powder, and a pinch of salt and pepper. Taste and adjust seasoning as needed.
- Incorporate cheese.Stir in the shredded cheddar cheese, reserving a little for the topping. This step adds a gooey, melty texture.
- Assemble the dip.Transfer the mixture to a baking dish or oven-safe skillet. Spread it evenly with a spoon or spatula.
- Top it off.Sprinkle additional shredded cheese over the top. For extra flair, add diced tomatoes and jalapeños.
- Bake to perfection.Bake the dip in the preheated oven for 15 minutes, or until the cheese on top is melted and bubbly.
- Serve and enjoy!Carefully remove the dish from the oven and let it cool slightly. Serve warm with tortilla chips, crackers, or fresh veggies.