I am SUPER excited to share this recipe with you! I was looking for a warm dip recipe I could take to a get together this weekend, and found several warm bean dip recipes that sounded good. This is kind of a blend of a few of them.
Many of the recipes called for lots of spices and several different (unnecessary) steps so I put my spin on it to make it easier to throw together.
Now here’s why I’m excited to share this recipe.
1. It is absolutely delicious.
2. It is really easy to make.
3. It is the most versatile recipe I’ve ever shared.
Ridiculously versatile. Make it in the crock pot or bake it in the oven. Make it as a dip or as a filling for burritos. Switch up the ingredients – use chorizo or shredded chicken instead of ground beef…or leave out the meat completely, try it with black refrained beans, add some diced jalapeños or chilies, before serving add sliced green onions and cilantro.
Versatile, right?! And even if you initially serve it as a dip, you can use the leftover to make burritos for dinner the next night. It’s a great recipe!
This got two thumbs up for everybody who tried it at the get together. It’s so good I can’t wait to make it again!
Warm Bean Dip
- (8 ounce) package cream cheese, softened
- 1 cup sour cream
- 2 cans (16 ounces each) spicy jalapeÃ±o refried beans
- 1 can Rotel tomatoes and chilies
- 1 pound ground beef, cooked
- 1 packet taco seasoning
- 2 cups shredded cheddar cheese
- 2 cups shredded monterey jack cheese
- Mix together first six ingredients in a large bowl.
- Spread mixture evenly into the bottom of the crock pot. Top with the cheeses.
- Cook on low for 2-3 hours.
- Serve with tortilla chips or if using for burritos, serve in warmed flour tortillas with your favorite toppings.
If you'd prefer to bake in the oven, cook at 350 degrees for 25 minutes or until cheese in melted and slightly browned.
Looking for more warm dip recipes? Try my jalapeño popper dip, my ham and cheese dip, or my white bean and Italian sausage dip. They are all crowd pleasers! For even more appetizer recipes, you can find them on my Football & Tailgating board on Pinterest.
You can also turn those burritos into baked chimichangas. Roll the burritos up and spray the tops with cooking spray (or you can use olive oil a basting brush or a paper towel.) This is so the tortillas will brown and crisp up in the oven. Bake hem at 350 for ten minutes. Or check out my recipe for Baked Chimichangas.