Best 11 Warm Bean Dip Recipes

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**Warm Bean Dip: A Savory Delight for Any Occasion**

Indulge in the ultimate comfort food experience with our warm bean dip, an irresistible appetizer or snack that will tantalize your taste buds and leave you craving more. This classic recipe combines the rich flavor of seasoned beans, the creamy texture of melted cheese, and the zesty kick of spices, creating a dip that pairs perfectly with tortilla chips, crackers, or vegetable crudités. For those seeking a more indulgent experience, try our variations that incorporate flavorful additions like bacon, jalapeños, or corn. No matter your preference, our warm bean dip is a surefire crowd-pleaser that will elevate any gathering.

Let's cook with our recipes!

WARM BLACK BEAN DIP



Warm Black Bean Dip image

Cumin and chili powder pack plenty of zip into this chunky bean dip, which is served warm. It's a great make-ahead dish for any kind of party or get-together. -Lynda Cavanaugh, De Forest, Wisconsin

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 2 cups.

Number Of Ingredients 12

1 small onion, chopped
1 teaspoon canola oil
2 garlic cloves, minced
1 can (15 ounces) black beans, rinsed and drained
1/2 cup diced fresh tomato
1/3 cup picante sauce
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 cup shredded reduced-fat Mexican cheese blend or cheddar cheese
1/4 cup minced fresh cilantro
1 tablespoon lime juice
Tortilla chips

Steps:

  • In a large nonstick skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add beans; mash gently. Stir in the tomato, picante sauce, cumin and chili powder. Cook and stir just until heated through. Remove from heat; stir in cheese, cilantro and lime juice. Serve warm with chips.

Nutrition Facts : Calories 73 calories, Fat 2g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 270mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

WARM BLACK BEAN & CHIPOTLE DIP



Warm Black Bean & Chipotle Dip image

This is a great party dip that can be fully assembled up to two days ahead. Keep covered and refrigerated until ready to bake. From Fine Cooking #82, pp. 80

Provided by Melissa and her Pan

Categories     Black Beans

Time 40m

Yield 10-12 serving(s)

Number Of Ingredients 16

2 tablespoons extra virgin olive oil, more for the baking dish
2 medium tomatoes, cored and cut into medium dice
2 teaspoons kosher salt, more as needed
1 large yellow onion, finely diced
3 large garlic cloves, minced
1 tablespoon chili powder
2 (15 1/2 ounce) cans black beans, rinsed and drained well
2 chipotle chiles in adobo, minced (about 1 Tbs.)
3 tablespoons adobo sauce
3 tablespoons cider vinegar
1 1/2 cups frozen corn kernels (thawed)
1 1/2 cups sharp cheddar cheese, grated
1 1/2 cups monterey jack cheese, grated
3/4 cup fresh cilantro, chopped
fresh ground black pepper
tortilla chips, for serving

Steps:

  • Heat the oven to 425ºF. Grease a 1-1/2 quart baking dish with oil and line a baking sheet with foil. Set the tomatoes in a colander over the sink and sprinkle with 1 teaspoons of the salt.
  • Heat the oil in a large (12-inch) skillet over medium-high heat until shimmering hot. Reduce the heat to medium, add the onion, sprinkle with 1 teaspoons salt, and cook, stirring, until softened and translucent, 4 to 6 minutes. Add the garlic and chili powder and cook, stirring, for 1 minute. Add half of the black beans, the chipotles and adobo sauce, and 3/4 cup water and bring to a boil. Cook until the liquid reduces by about half, 2 to 3 minutes.
  • Transfer the bean mixture to a food processor, add the vinegar, and process until smooth. Let cool for a couple of minutes and then transfer to a large bowl. Add the rest of the beans, the tomatoes, corn, half of each of the cheeses, and 1/2 cup of the cilantro. Mix well and season to taste with salt and pepper.
  • Transfer to the baking dish and sprinkle with the remaining cheese. Bake on the foil-lined baking sheet (to catch drips) until the cheese melts and browns around the edges, about 15 minutes (longer if refrigerated). Sprinkle with the remaining cilantro and serve with the tortilla chips for dipping.

Nutrition Facts : Calories 310.4, Fat 14.3, SaturatedFat 7.4, Cholesterol 32.9, Sodium 557.1, Carbohydrate 30, Fiber 9, Sugar 1.6, Protein 17.5

WARM SPINACH-WHITE BEAN DIP WITH CRUDITES



Warm Spinach-White Bean Dip with Crudites image

Unlike traditional spinach dips, which are built around sour cream, this version gets its luscious texture from pureed part-skim ricotta cheese and fiber-rich cannellini beans.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 3 cups

Number Of Ingredients 12

5 ounces baby spinach (3 cups)
1 cup part-skim ricotta cheese
1 can (15 ounces) cannellini beans, drained and rinsed
1 tablespoon finely chopped fresh chives
1 1/2 teaspoons lemon zest
1 1/4 teaspoons coarse salt
Freshly ground pepper
1 fennel bulb, halved and thinly sliced
1 bunch radishes (about 6), halved, greens trimmed but left intact
12 small carrots, greens trimmed but left intact
1/2 large head cauliflower (about 1 pound), cut into florets and thinly sliced
3 stalks celery, halved lengthwise and then crosswise

Steps:

  • Preheat oven to 350 degrees. Make the dip: Wash spinach, leaving some water clinging to the leaves. Transfer to a large saucepan. Cover, and steam spinach over medium heat, stirring once, until wilted, 4 to 6 minutes. Remove spinach using a slotted spoon, and let cool. Squeeze out excess liquid using a kitchen towel; coarsely chop.
  • Pulse ricotta and cannellini beans in a food processor until smooth. Transfer mixture to a medium bowl. Add chives, lemon zest, and salt. Season with pepper. Stir in spinach. Transfer to a 1-quart baking dish.
  • Bake until bubbling, about 30 minutes. Season with pepper. Serve warm with crudites.

Nutrition Facts : Calories 80 g, Cholesterol 6 g, Fat 2 g, Fiber 4 g, Protein 5 g, Sodium 353 g

WARM BLACK BEAN & CHIPOTLE DIP



WARM BLACK BEAN & CHIPOTLE DIP image

Categories     Bean     Appetizer

Yield 10-12 people

Number Of Ingredients 15

2 Tbs. extra-virgin olive oil; more for the baking dish
2 medium tomatoes, cored and cut into medium dice
2 tsp. kosher salt; more as needed
1 large yellow onion, finely diced
3 large cloves garlic, minced
1 Tbs. chili powder
2 15-1/2 oz. cans black beans, rinsed and drained well
2 canned chipotles en adobo, minced (about 1 Tbs.), plus 3 Tbs. adobo sauce
3 Tbs. cider vinegar
1-1/2 cups fresh or frozen corn kernels (if frozen, thaw first)
1-1/2 cups (6 oz.) grated sharp cheddar cheese
1-1/2 cups (6 oz.) grated Monterey Jack cheese
3/4 cup chopped fresh cilantro
Freshly ground black pepper
Tortilla chips for serving

Steps:

  • Heat the oven to 425ºF. Grease a 1-1/2 qt. baking dish with oil and line a baking sheet with foil. Set the tomatoes in a colander over the sink and sprinkle with 1 tsp. of the salt. Heat the oil in a large (12-inch) skillet over medium-high heat until shimmering hot. Reduce the heat to medium, add the onion, sprinkle with 1 tsp. salt, and cook, stirring, until softened and translucent, 4 to 6 minutes. Add the garlic and chili powder and cook, stirring, for 1 minute. Add half of the black beans, the chipotles and adobo sauce, and 3/4 cup water and bring to a boil. Cook until the liquid reduces by about half, 2 to 3 minutes. Heat until shimmering hot. Reduce the heat to medium, add the onion, sprinkle with 1 tsp. salt, and cook, stirring, until softened and translucent, 4 to 6 minutes. Add the garlic and chili powder and cook, stirring, for 1 minute. Add half of the black beans, the chipotles and adobo sauce, and 3/4 cup water and bring to a boil. Cook until the liquid reduces by about half, 2 to 3 minutes. Transfer the bean mixture to a food processor, add the vinegar, and process until smooth. Let cool for a couple of minutes and then transfer to a large bowl. Add the rest of the beans, the tomatoes, corn, half of each of the cheeses, and 1/2 cup of the cilantro. Mix well and season to taste with salt and pepper. Transfer to the baking dish and sprinkle with the remaining cheese. Bake on the foil-lined baking sheet (to catch drips) until the cheese melts and browns around the edges, about 15 minutes (longer if refrigerated). Sprinkle with the remaining cilantro and serve with the tortilla chips for dipping.

TEXAS TRASH WARM BEAN DIP



Texas Trash Warm Bean Dip image

the cream cheese takes this to a new level

Provided by Susan Miller

Categories     Other Appetizers

Number Of Ingredients 6

8 oz cream cheese
1 c sour cream
2 can(s) (16-oz.size)refried beans
1 pkg taco seasoning
2 c cheddar cheese, shredded
2 c monterey jack cheese shredded

Steps:

  • 1. DIRECTIONS: Preheat oven to 350 degrees. Mix together cream cheese and sour cream in a large bowl. Mix in refried beans until combined. Stir in taco seasoning.
  • 2. Spray a 9x13 baking pan with cooking spray. Spread mixture evenly into the bottom of the baking dish. Sprinkle the top with both cheeses.
  • 3. Bake for 25-30 minutes, or until cheese in melted and slightly browned. Serve with tortilla chips.

TEXAS TRASH WARM BEAN DIP



Texas Trash Warm Bean Dip image

Can't wait to try this one. Another Facebook find.

Provided by Sheila M

Categories     Other Appetizers

Number Of Ingredients 6

1 pkg (8 ounce) package cream cheese, softened
1 c sour cream
2 can(s) (16 ounces, each) refried beans
1 pkg taco seasoning
2 c cheddar cheese, shredded
2 c monterey jack cheese, shredded

Steps:

  • 1. Preheat oven to 350 degrees. Mix together cream cheese and sour cream in a large bowl. Mix in refried beans until combined. Stir in taco seasoning.
  • 2. Spray a 9x13 baking pan with cooking spray. Spread mixture evenly into the bottom of the baking dish. Sprinkle the top with both cheeses.
  • 3. Bake for 25-30 minutes, or until cheese in melted and slightly browned. Serve with tortilla chips.
  • 4. There are a lot of possibilities for this one to make it your own, green chilies, onions... etc.

TEXAS TRASH WARM BEAN DIP RECIPE - (4.5/5)



Texas Trash Warm Bean Dip Recipe - (4.5/5) image

Provided by Jackie618

Number Of Ingredients 8

1 (8-ounce) package cream cheese, softened
1 cup sour cream
2 cans (16-ounces, each) refried beans
1 packet taco seasoning
2 cups cheddar cheese, shredded
2 cups Monterey jack cheese, shredded
1 pound ground turkey, cooked, optional
1 can Rotel tomatoes, optional

Steps:

  • Preheat oven to 350˚F. Mix together cream cheese and sour cream in a large bowl. Mix in refried beans until combined. Stir in taco seasoning. Spray a 9x13-inch baking pan with cooking spray. Spread mixture evenly into the bottom of the baking dish. Sprinkle the top with both cheeses. Bake for 25-30 minutes, or until cheese is melted and slightly browned. Serve with tortilla chips.

WARM LAYERED BEAN DIP



Warm Layered Bean Dip image

The first time we ate this dip we went thru the chips like wildfire. Is a meal in itself. The bean, meat, cheese and salsa layers can be put together hours prior to cooking. Enjoy!

Provided by kelli

Categories     One Dish Meal

Time 27m

Yield 6 serving(s)

Number Of Ingredients 16

1 (19 ounce) can refried beans
2 teaspoons chopped garlic
2 green onions, finely chopped
1/3 cup salsa (mix with beans)
1 lb cooked ground beef
chili powder
2 -3 tablespoons salsa (mix with meat)
2 cups shredded cheddar cheese
1 cup salsa (as a layer itself)
2 avocados, pitted and peeled
1/4 cup chopped cilantro
3 tablespoons finely chopped red onions
2 tablespoons lime juice
1/2 teaspoon salt
1 cup sour cream
tortilla chips

Steps:

  • In a bowl, mix beans, garlic, gr onions and salsa. Spread on bottom of greased casserole dish or serving dish.
  • Season cooked hamb meat with chili powder and salsa to taste. Layer on top of beans.
  • Sprinkle cheese next as a layer then hot sauce layer.
  • Microwave until piping hot, making sure to cook evenly.
  • Meanwhile, in a bowl mash avocadoes til chunky. Stir in cilantro, red onion, lime juice and salt.
  • Spoon avocado mixture over hot dip mixture and spread sour cream on top. Sprinkle w/remaining green onions. Serve w/chips and hot sauce, if any left.

Nutrition Facts : Calories 626.9, Fat 42.5, SaturatedFat 18.5, Cholesterol 127.5, Sodium 1289.8, Carbohydrate 25.8, Fiber 10.1, Sugar 4.7, Protein 38.3

TEXAS TRASH WARM BEAN DIP



TEXAS TRASH WARM BEAN DIP image

Categories     Bean     Cheese

Number Of Ingredients 6

1 (8 ounce) package cream cheese, softened
1 cup sour cream
2 cans (16 ounces, each) refried beans
1 packet taco seasoning
2 cups cheddar cheese, shredded
2 cups monterey jack cheese, shredded

Steps:

  • Preheat oven to 350 degrees. Mix together cream cheese and sour cream in a large bowl. Mix in refried beans until combined. Stir in taco seasoning. Spray a 9×13 baking pan with cooking spray. Spread mixture evenly into the bottom of the baking dish. Sprinkle the top with both cheeses. Bake for 25-30 minutes, or until cheese in melted and slightly browned. Serve with tortilla chips.

WARM BEAN DIP



Warm Bean Dip image

This super creamy flavorful refried bean dip is a party favorite. It comes together in less than fifteen minutes prep time and reheats perfectly at a reduced power level in the microwave.

Provided by Beth Pierce

Categories     Other Appetizers

Time 45m

Number Of Ingredients 11

1 (8 ounce) package cream cheese
2 (16 ounce) cans of refried beans
1 c sour cream
1 taco seasoning packet (either mild or hot)
1 can (7 ounces) chopped green chiles
1/8 tsp ground cayenne pepper (to taste)
2 c shredded monterey jack cheese
2 c shredded cheddar cheese
1 c diced tomatoes
1/2 c sliced green onions
1 jalapeno thinly sliced

Steps:

  • 1. Melt the cream cheese in a large skillet over very low heat. Stir in the refried beans, sour cream, taco seasonings, green chiles, ground cayenne pepper, 1/2 cup Monterey Jack Cheese and 1/2 cup cheddar cheese; cook until smooth and slightly melted. Spoon into a 9×13 casserole dish and top with the remaining cheese.
  • 2. Bake for 25-30 minutes, or until cheese is melted. Serve with tortilla chips.

WARM BEAN DIP



Warm Bean Dip image

I'm always looking for different, easy dips to serve to guests. This one fits the bill nicely, and people love it!

Provided by Carol Perricone

Categories     Cheese Appetizers

Time 45m

Number Of Ingredients 6

1 pkg 8oz cream cheese, softened
1 c sour cream
2 can(s) 16oz each refried beans
1 packet taco seasoning
2 c cheddar cheese, shredded
2 c monterey jack cheese, shredded

Steps:

  • 1. pre-heat oven to 350 degrees. Mix together cream cheese and sour cream in a large bowl. Mix in refried beans until combined. Stir in taco seasoning.
  • 2. Spray a 9x13 baking dish with cooking spray. Spread mixture evenly into the bottom of the baking dish. Sprinkle the top with both cheeses.
  • 3. Bake for 30 minutes until cheese is melted and slightly browned. Serve with tortilla chips.

Tips:

  • Choose the right beans: Use dry beans for a more flavorful dip. If using canned beans, rinse and drain them well before using.
  • Soak the beans overnight: This will help them cook more evenly and reduce the cooking time.
  • Use a slow cooker: A slow cooker is a great way to make bean dip. Simply add all of the ingredients to the slow cooker and cook on low for 6-8 hours, or until the beans are tender.
  • Add your own seasonings: Feel free to add your own seasonings to the dip, such as chili powder, cumin, or garlic powder.
  • Serve with your favorite toppings: Some popular toppings for bean dip include cheese, sour cream, salsa, and guacamole.

Conclusion:

Warm bean dip is a delicious and easy appetizer that is perfect for any occasion. It is a great way to use up leftover beans, and it can be made in a variety of ways. Whether you like your bean dip spicy or mild, thick or thin, there is a recipe out there for you. So next time you are looking for a quick and easy snack or appetizer, give warm bean dip a try. You won't be disappointed!

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