Chili Cheese Bean Dip
Chili and Cheese Bean Dip is a warm refried bean dip, baked up with chili and cheese. Make with leftover chili or canned. Serve with corn or tortilla chips.
Servings: 16 servings
Calories: 80kcal
Ingredients
- 1 16 ounce can refried beans
- 1 8 ounce package cream cheese, softened
- 1 16 ounce package shredded triple cheddar cheese, divided
- 1-2 Tablespoons hot sauce adjust to taste
- 1 15 ounce can chili with meat and beans, or about 1 3/4 cups of your own homemade
- Sliced green onions for serving.
Instructions
- Preheat oven to 375º F.
- With a mixer, beat your cream cheese until smooth. Scrape the bowl, add in refried beans and hot sauce and cream together. Fold in half of shredded cheese. Spread into the bottom of a deep dish pie plate.
- Top with chili.
- Bake for 20 minutes. Remove and sprinkle with remaining cheese.
- Bake 5 minutes more, or until cheese is melty and bubbly.
- Top with sliced green onions and serve hot with corn or tortilla chips.
Notes
- Delicious topped with fresh jalapeño slices
- Prepare ahead of time and bake later. OR Prepare in a grill safe pan and take to tailgate.
- Prepare with fat free cream cheese and fat free refried beans for less guilt.
Nutrition
Serving: 1g | Calories: 80kcal | Carbohydrates: 8g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Cholesterol: 12mg | Sodium: 296mg | Fiber: 2g | Sugar: 1g