This chili cheese bean dip I'm going to show you is the best bean dip, and it is certainly the easiest. There's no cooking, no layering, and it has the perfect creamy texture for dipping—your chips won't break. It's spicy, tangy, and delicious.
Ingredients
- refried beans: 1 can (16 ounce can)
- ounces Monterey Jack cheese: 2 piece (shredded)
- ounces Cheddar cheese: 2 piece (shredded)
- avocado oil: 2 Tbsp
- lime: 1 piece (juiced)
- sour cream or Mexican crema: 0.25 cup
- garlic, crushed or finely: 3 clove (minced)
- green onion: 0.25 cup (thinly sliced)
- packed chopped fresh cilantro leaves: 0.25 cup
- ground cumin: 0.5 tsp
- ground chipotle: 1 tsp
- chili powder: 1 tsp
- large jalapeño pepper: 1 piece (minced)
Metric Conversion
Stages of cooking
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Add refried beans, Monterey Jack cheese, Cheddar cheese, avocado oil, lime juice, sour cream, garlic, green onions, cilantro, cumin, chipotle, chili powder, and jalapeño to a bowl and stir with a spatula until well combined.
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Wrap and chill for 1 to 2 hours before serving for best results, but the dip can be served immediately if desired. John Mitzewich Chef's Note: If making the day before, do not add garlic, onions, and cilantro until 1 to 2 hours before serving; otherwise the flavors might overpower the dip.
