Prep Time: 5 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 30 minutes minutes
Servings: 6 -8 servings
Calories: 251kcal
This crowd-pleasing appetizer takes less than 30 minutes to make. Cheesy, creamy, and dippable, 3-ingredient bean dip won't last long! It requires minimal effort for maximum flavor.
Print Recipe
- 1 (16oz/450gr) can refried beans Note 1
- 16 oz (450g) salsa Note 2
- 12 oz (350g) grated cheese Note 3
For serving:
- Fresh cilantro chopped, for garnish, optional
- Tortilla chips
Preheat the oven to 350°F (175°C). Lightly spray 8×8-inch (20x20cm) baking pan with a cooking spray.
Layer the beans and salsa in the prepared baking dish. Spread the cheeses evenly on top.
Bake it for about 25 minutes, or until cheese is bubbly and slightly brown.
Top with fresh cilantro and serve warm with tortilla chips.
Note 1: My go-to refried beans brads are Rosarita and Gebhardt. (Not sponsored!)
Note 2: Avoid runny salsa. The thicker, the better! Or the dip will get too runny. Also, you can choose hot, medium, or mild, whatever your heart desires. I love mine spicy!
Note 3: I've made this dip with all kind of cheeses. My favorite combination: cheddar and mozzarella, or Monterey jack and mozzarella. You can use whatever you have on hand.
Storing Tips:
- Store bean dip in an airtight container in the refrigerator for up to 4 days.
- For best results, reheat the dip in the oven at 350 degrees Fahrenheit. The microwave works too if you're short on time.
- To freeze, scoop the cooled bean dip into a sealed freezer-safe container. Use within 2 months for best results.
- Let the bean dip defrost in the refrigerator and then reheat in the oven.
Calories: 251kcal
Carbohydrates: 6g
Protein: 15g
Fat: 19g
Sugar: 3g
Sodium: 886mg