Smooth Baked Bean Dip with Refried Pinto Beans and Cheese

Name: Smooth Baked Bean Dip with Refried Pinto Beans and Cheese
Prep time: 19 min
Cook time: 25 min
Total time: 44 min
Yield: 10 servings
Cuisine: Tex-Mex
Ingredients: 8 oz (1 block) (225 g) full-fat cream cheese, softened to room temperature; 30 oz (two 15-oz cans) (850 g) canned refried pinto beans, at room temperature, stirred in the can; 2 tbsp (15 g) taco seasoning mix; ¾ cup (190 g) thick medium salsa, drained in a fine-mesh strainer for 1 minute; ½ cup (120 g) sour cream; 2 cups (200 g) sharp cheddar cheese, freshly grated, divided: 1 cup (100 g) mixed into the dip, 1 cup (100 g) for the top; nonstick cooking spray, for greasing the dish; 2 whole (30 g) scallions, thinly sliced (optional); 2 tbsp (6 g) fresh cilantro leaves, roughly chopped (optional); 12 oz (340 g) tortilla chips, sturdy, restaurant-style

From the MyKitchenBank Kitchen

A creamy, scoopable Tex-Mex party dip made by beating refried pinto beans with cream cheese, taco seasoning and salsa, then baking in a shallow dish under a blanket of melted cheddar until bubbling and golden at the edges.

Prep: 19 min
Cook: 25 min
Wait: 10 min
Total: 54 min
Makes: About 7 cups dip before the top cheese (10 appetizer servings of about ¾ cup each)

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Ingredients

10 servings

8 oz (1 block) (225 g) full-fat cream cheese, softened to room temperature
30 oz (two 15-oz cans) (850 g) canned refried pinto beans, at room temperature, stirred in the can
2 tbsp (15 g) taco seasoning mix
¾ cup (190 g) thick medium salsa, drained in a fine-mesh strainer for 1 minute
½ cup (120 g) sour cream
2 cups (200 g) sharp cheddar cheese, freshly grated, divided: 1 cup (100 g) mixed into the dip, 1 cup (100 g) for the top
nonstick cooking spray, for greasing the dish
To finish
2 whole (30 g) scallions, thinly sliced (optional)
2 tbsp (6 g) fresh cilantro leaves, roughly chopped (optional)
To serve
12 oz (340 g) tortilla chips, sturdy, restaurant-style

Equipment (7)

9×13-inch (23×33 cm) baking dish, about 3-quart capacity (a 2-quart, 8-cup, deep dish such as a 9×9-inch also works but bakes 5 to 10 minutes longer)
Large mixing bowl (at least 3-quart capacity)
Sturdy spatula or wooden spoon (or hand mixer)
Fine-mesh strainer
Box grater
Measuring cups and spoons
Oven mitts

Steps

Before you start

Set the cream cheese out about 1 hour ahead so it softens fully; cold cream cheese leaves lumps in the dip.
Grate the cheddar yourself from a block if you can. Pre-shredded cheese has anti-caking starch and melts less smoothly.
Choose a thick, chunky-style salsa and drain off excess liquid so the dip is not watery.
This makes about 7 cups of dip, so you need a large 9×13-inch (23×33 cm) baking dish. Smaller dishes will overflow.
Position an oven rack in the center and preheat the oven to 375°F (190°C).

1
Preheat and prepOven 375°F / 190°C
- Place a rack in the center of the oven and heat to 375°F (190°C).
- Lightly coat the 9×13-inch (23×33 cm) baking dish with cooking spray.
- Grate the cheddar and divide it into two equal piles of 1 cup (100 g).
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Ready when: Dish is evenly greased and cheese is in two piles.
Tip: Grate cheese from a cold block; it shreds cleanly and doesn't clump.
2
Drain the salsa
- Spoon the salsa into a fine-mesh strainer set over the sink or a bowl.
- Let it drip for 1 minute, pressing lightly with a spoon, then discard the liquid.
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Ready when: Salsa looks thick and spoonable, not soupy.
Tip: Extra salsa liquid is the main cause of a watery, separated dip.
3
Beat the cream cheese
- In a large bowl (at least 3-quart), beat the softened cream cheese with a sturdy spatula or hand mixer on medium speed for about 1 minute, until completely smooth with no lumps.
- Add the sour cream and taco seasoning and beat 30 seconds more.
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Ready when: Mixture is silky, evenly orange-tinted, with no visible cream cheese lumps.
Tip: Smooth the cream cheese before adding the beans; lumps will not break up later.
4
Blend in the beans
- Add both cans of refried beans and the drained salsa to the bowl.
- Beat or stir vigorously for about 1 minute, scraping the bottom and sides, until the mixture is uniform in color and perfectly smooth.
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Ready when: No white or red streaks remain and the dip is thick but spreadable.
Tip: If your beans are stiff from the fridge, microwave them 30 seconds first.
5
Fold in cheese
- Fold in 1 cup (100 g) of the grated cheddar until evenly distributed.
- Taste a small spoonful and add a pinch more taco seasoning if you want more punch (the chips add salt too).
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Ready when: Cheese is evenly speckled throughout.
6
Fill and top
- Scrape the dip (about 7 cups) into the prepared 9×13-inch dish and spread into an even layer about ¾ inch (2 cm) deep with the back of a spoon, smoothing the top.
- Sprinkle the remaining 1 cup (100 g) cheddar evenly over the surface, all the way to the edges.
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Ready when: Surface is level and completely covered in cheese.
7
Bake the dipOven 375°F / 190°C
- Bake, uncovered, at 375°F (190°C) for 22 to 25 minutes, until the cheese is fully melted, the edges are bubbling, and the top has a few golden spots.
- The center should reach about 165°F (74°C) if checked with a thermometer.
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Ready when: Edges bubble steadily and cheese is lightly golden in spots.
Tip: For deeper browning, broil on high for 1 minute at the end, watching closely.
8
Rest briefly
- Use oven mitts to remove the dish and set it on a trivet or wire rack.
- Let the dip rest 10 minutes so it thickens slightly and is cool enough to scoop without burning mouths.
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Ready when: Bubbling has stopped and the surface looks set.
Tip: Molten bean dip is extremely hot; do not skip the rest.
9
Garnish and serve
- Scatter the sliced scallions and chopped cilantro over the top if using.
- Serve warm in the dish with the tortilla chips alongside.
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Ready when: Dip is warm, creamy, and garnished.
Tip: Choose thick, sturdy chips; thin ones snap under this dense dip.

Good to know

Tips

Beat the cream cheese alone first; that is the secret to a truly smooth, lump-free dip.
Drain the salsa so the baked dip stays thick and doesn't weep liquid.
For a spicier dip, stir in 1 to 2 tablespoons of chopped pickled jalapeños or use hot salsa.
The wide 9×13-inch dish gives a shallow layer, which means more crispy cheese edges per scoop and even heating. To make half a batch, halve every ingredient and use an 8-inch (20 cm) square dish.

Make ahead

Assemble the dip through step 6, cover tightly, and refrigerate up to 2 days. Add 5 to 10 minutes to the baking time since it starts cold, and bake until bubbling at the edges and hot in the center (165°F/74°C).

Storage & reheating

Cool leftovers within 2 hours. Refrigerate in an airtight container up to 4 days. Freeze up to 2 months (texture is slightly less creamy); thaw overnight in the fridge. Reheat covered with foil at 350°F (175°C) for 15 to 20 minutes, or microwave single portions in 30-second bursts, stirring between each, until steaming hot.

Substitutions

sharp cheddar cheese → Monterey Jack, pepper Jack, or a Mexican cheese blend. Pepper Jack adds mild heat; Monterey Jack gives an extra stretchy melt.
sour cream → plain full-fat Greek yogurt. Slightly tangier; use the same amount.
taco seasoning mix → 1 tbsp chili powder, 1 tsp ground cumin, ½ tsp garlic powder, ½ tsp smoked paprika and ½ tsp salt. Homemade mix, so you control the salt. Taste before adding extra salt.
canned refried pinto beans → canned refried black beans or vegetarian refried beans. Black beans give a darker color and slightly earthier flavor. Check the label if you need a vegetarian dip, as some refried beans contain lard.