This chili cheese bean dip I'm going to show you is the best bean dip, and it is certainly the easiest. There's no cooking, no layering, and it has the perfect creamy texture for dipping—your chips won't break. It's spicy, tangy, and delicious.
Ingreadient
- 1 (16 ounce) can refried beans
- 2 ounces Monterey Jack cheese, shredded
- 2 ounces Cheddar cheese, shredded
- 2 tablespoons avocado oil
- 1 lime, juiced
- 1/4 cup sour cream or Mexican crema
- 3 cloves garlic, crushed or finely minced
- 1/4 cup thinly sliced green onion
- 1/4 cup packed chopped fresh cilantro leaves
- 1/2 teaspoon ground cumin
- 1 teaspoon ground chipotle
- 1 teaspoon chili powder
- 1 large jalapeño pepper, seeded and minced
Direction
- Add refried beans, Monterey Jack cheese, Cheddar cheese, avocado oil, lime juice, sour cream, garlic, green onions, cilantro, cumin, chipotle, chili powder, and jalapeño to a bowl and stir with a spatula until well combined.
- Wrap and chill for 1 to 2 hours before serving for best results, but the dip can be served immediately if desired.
