Hot Taco Five Bean Dip

4.75 from 4 votes

Five beans swirled together with cream cheese, Rotel and lots of cheese, baked up until hot and bubbly. Top with tomatoes and green onions before serving this Hot Taco Five Bean Dip with tortilla chips.

Prep Time10

Cook Time30

Total Time40

Course: Dips

Cuisine: Mexican

Keyword: bean and cheese dip, bean dip, five bean dip, hot bean dip, How to make refried beans from 5 bean salad, Meatless Mexican dip, Mexican dip, Paisley Farm Five Bean Salad

Servings: servings

Calories: 298kcal

Author: Michaela Kenkel

Equipment

KitchenAid Renewed 3.5-Cup Food Chopper

Ingredients

1 24 ounce jar Paisley Farm Five Bean Salad, drained and rinsed well
1 8 ounce package cream cheese, softened
1 taco seasoning packet
1 can Rotel tomatoes drained
8 ounces Monterey Jack cheese shredded, divided
8 ounces Cheddar cheese shredded, divided
Tortilla chips chopped tomato and green onion for serving

Instructions

Preheat oven to 350 degrees. Spray an 8x8 baking dish with non-stick cooking spray. Set aside.
In your food processer, puree drained and rinsed bean salad. Add in cream cheese and taco seasoning packet, puree once more to combine.
Transfer to a mixing bowl, and with your mixer, blend in the Rotel tomatoes.
Fold in HALF of each cheese.
Spread into prepared pan.
Top with remaining cheese.
Bake for 25-30 minutes, or until cheese is slightly brown on top and the dip is bubbly around the edges.
Top with chopped tomatoes and green onion.
Serve hot with tortilla chips.

Notes

Other great toppings: avocado, black olives, green pepper, jalapeños.

Nutrition