How about a yummy appetizer for your next get together, game day spread, movie night, or snacky little “I don’t feel like cooking” kind of evening? Here you’ve got Cheesy Bean Dip — warm, melty, creamy, and just the right amount of zippy. Doesn’t that look delish?
I have been on a Frito kick lately and since I can’t have Frito Pie (‘cuz the chili), I decided to make a bean dip. Can’t have a bean dip without some cheese, right? I took some refried beans, added Velveeta, and then stirred in just a little bit of Rotel. That’s it. Nothing fancy, nothing fussy — just a simple, cozy dip that tastes like it took more effort than it actually did. Awesome combo if I say so myself.
Fun fact: refried beans are not actually fried twice. The name comes from the Spanish word “refritos,” which means well-fried or thoroughly cooked. So when you scoop up this dip, you’re really getting creamy, seasoned beans that have been cooked down until they are smooth and scoopable. Add cheese and tomatoes with green chiles, and suddenly those humble beans turn into party food.
Another fun little tidbit: bean dips became a staple party snack because they are inexpensive, filling, and easy to stretch for a crowd. One can of beans can turn into a bowl of dip that feeds several people, especially when you pair it with a sturdy chip. That is my kind of math.
It was pretty darn good and better than your plain ole bean dip you buy on the chip aisle at the store. I mean, just look at it, again. The Velveeta makes it smooth and creamy, the refried beans make it hearty, and the Rotel gives it a little pop so it doesn’t taste flat. It’s the kind of dip that disappears faster than you think it will, so if you’re serving more than a few people, go ahead and double it.
Tips and tricks: Warm everything slowly so the cheese melts evenly and the beans stay creamy. If you heat it too fast, the dip can get a little thick before the cheese has a chance to fully melt. Stir often, especially if you’re using the stovetop or microwave. If it gets thicker than you like, splash in a little milk, half-and-half, or even a spoonful of salsa until it loosens back up.
You can also control the heat level pretty easily. Use mild Rotel if you want a mellow dip, original if you like a little kick, or hot if you want folks to know you meant business. Want it extra cheesy? Add more Velveeta. Want it a little smokier? Stir in a pinch of smoked paprika or taco seasoning. Want to bulk it up? Add cooked ground beef, shredded chicken, or black beans.
After Sarah and I munched on this for awhile, we decided to make some taquitos. We heated this back up, because it’s better warm, and then dipped our taquitos in it. I wasn’t sure if it would go well, but it did. It already has the makings of a Mexican-style dip anyhoo, so why not mix it with some Mexican food?
Serving suggestions: Fritos are my first choice because they are salty, crunchy, and strong enough to scoop up a thick dip without snapping in half. Tortilla chips are great too, especially the restaurant-style kind. You could also serve it with taquitos, quesadilla wedges, soft pretzel bites, toasted pita, mini tacos, nachos, or even spoon it over baked potatoes.
If you’re making a snack board, set this dip in the middle and surround it with chips, sliced jalapeños, chopped green onions, sour cream, salsa, and maybe a little bowl of shredded lettuce or diced tomatoes. It turns a simple dip into a build-your-own nacho situation, and nobody gets mad about that.
For parties, I like keeping cheesy bean dip warm in a small slow cooker on the warm setting. Give it a stir every now and then so it stays smooth. If it sits out awhile and starts to thicken, stir in a splash of milk or a spoonful of salsa. You can also sprinkle a little extra cheese or chopped cilantro on top right before serving to make it look fresh and pretty.
Storage tips: If you have leftovers, let the dip cool down and spoon it into an airtight container. Store it in the refrigerator for up to 3 or 4 days. Reheat it gently in the microwave in short bursts, stirring between each one, or warm it on the stovetop over low heat. Add a small splash of milk if it needs to be creamy again.
I would not leave this sitting out all day, though. Since it has cheese, treat it like any other warm party dip and put it away after a couple of hours. If you’re serving it for a longer party, keep part of it warm and save the rest in the fridge until you need a refill.
Would you eat this Cheesy Bean Dip with anything other than Fritos? I’m thinking taquitos, tortilla chips, nachos, or maybe even tucked inside a burrito would all be fair game. However you scoop it, just make sure you serve it warm and creamy. That’s when it’s at its best.
Some more dips to think about…
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Rock on!
~Bobbi
EASY Cheesy Bean Dip
Ingredients
- 1 Can (16 oz) Refried Beans
- 12 Oz Velveeta Cheese, cubed
- 1/2 Cup Rotel
Instructions
- Add refried beans, cubed Velveeta cheese and Rotel in a microwavable safe dish.
- Microwave for 1 1/2 minutes. Remove from microwave and stir. Place back in microwave.
- Microwave for another 1 1/2 minutes or until all cheese has melted. Serve with Fritos.
I have some Campbells spicy nacho cheese sauce I’ve been looking for a recipe to use it in. I think this will do. A small batch of homemade pico de gallo, a can of Rosarita refried beans and the nacho sauce should do nicely.
Did you make this? Curious how it turned out. Sounds like my fam would love this!
This was the same recipe my mother made over 20 years ago and my friends would eat it up.
*I need to try*
*I have to make*
Sounds so good! I try this on a burrito. I his make this stuff now!
Thanks Jessie…hope you enjoy it like we did!! Feel free to swing back by and let us know 🙂
Appreciate you stopping by. Have a great day!