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Bean dip in a casserole dish with a portion being scooped with a chip.

3-Ingredient Bean Dip

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 6 -8 servings
Calories: 251kcal
Author: Shinee
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

Ingredients

  • 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

Instructions

  • 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.

Notes

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.

Nutrition

Calories: 251kcal
Carbohydrates: 6g
Protein: 15g
Fat: 19g
Sugar: 3g
Sodium: 886mg