Nacho Bean Dip
A creamy, cheesy bean dip with chilies and green onions, perfect for sharing at parties or as a flavorful snack with crispy chips.
Ingredients
Instructions
- Combine refried beans, butter, 2 ounces of shredded Cheddar cheese, diced chilies, half of the chopped green onions, minced garlic, cumin, and chili powder in a saucepan. Heat thoroughly.
- Put chips on an oven-safe plate. Spoon the bean mixture on top of the chips, then evenly sprinkle the remaining cheese.
- Bake at 350°F (175°C) until the cheese is melted.
- Garnish with the remaining chopped green onions before serving.
Tips & Substitutions
For a creamier texture, consider adding a splash of cream or sour cream to the bean mixture. If you prefer a spicier dip, you can substitute jalapeños for the diced chilies. You can also use a blend of cheeses like Monterey Jack and Pepper Jack for more flavor. This recipe is versatile and can be made vegetarian-friendly by ensuring all ingredients are meat-free.
Serving Suggestions
Serve this nacho bean dip as a crowd-pleasing appetizer at parties or game day events. It pairs beautifully with tortilla chips, but you can also serve it with fresh vegetables like carrot sticks or bell pepper slices for a healthier option. For an added twist, consider offering a side of guacamole or your favorite salsa.
Storage & Reheating
Store any leftover nacho bean dip in an airtight container in the refrigerator for up to three days. To reheat, simply warm it in a saucepan over low heat, stirring occasionally until heated through. For a quicker option, microwave in short intervals, stirring in between, until the desired temperature is reached.
Nutrition & Diet Analysis (per serving)
Each serving of Nacho Bean Dip contains roughly 342 calories, with 17g protein, 48g carbohydrates, and 15g fat. It is an excellent source of iron (222% of the Daily Value), dietary fiber (50% of the Daily Value), and calcium (45% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 544mg per serving (24% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dip ahead of time?
Absolutely! You can prepare the bean mixture a day in advance and store it in the refrigerator. When you're ready to serve, just heat it up, spoon it over the chips, and bake as directed. This makes it perfect for parties where you want to minimize last-minute prep.
Can I use homemade refried beans instead of canned?
Yes, homemade refried beans will work wonderfully in this recipe! Just ensure they are well-seasoned and creamy for the best flavor and texture. This is a great way to use up any leftovers you may have from a previous meal.
Is it possible to make this dip vegan?
Yes, you can easily make this dip vegan by using dairy-free butter and omitting the cheese or substituting it with a vegan cheese alternative. There are many delicious plant-based cheeses available that can melt well, making it a suitable option for vegan diets.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).