Jalapeño Bean Dip is a perfect crowd-pleasing dip that brings a bold combination of heat, creaminess, and robust Mexican flavors to the table. Whether watching the big game or hosting a casual get-together, this cheesy pinto bean dip will keep everyone coming back for more!
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I love dips because they can offer a great combination of flavor, they are easy to make and endlessly versatile. I'm most comfortable at a casual gathering so when I host, I'd rather have a handful of snacks and dips out for people to graze as they please. Whether it's this creamy bean dip or another favorite like my easy classic hummus, dips bring so much variety to a table with minimal effort. Football season holds a special place in our house and I'm fully committed to all-snack meals on big game days, especially the Super Bowl. I'm a fan of beans any day but this dip is so creamy and delicious and comes together so easily that it's a no-brainer to put on the buffet.
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Jalapeno Bean Dip Ingredients
- Pinto beans
- Jalapeno peppers
- Monterey Jack & sharp cheddar cheese
- Sour cream
- Onion
- Garlic
- Taco sauce
- Seasonings: cumin, chili powder, smoked paprika, cayenne pepper, salt & pepper
- Garnishes: avocado, tomatoes, cilantro, lime wedges, extra cheese
See the recipe card for quantities & cook times.
How To Make Jalapeno Bean Dip
- Step 1: Preheat the oven to 400°. Heat avocado or canola oil in a cast iron skillet over medium heat. Add the chopped onion and jalapeños, sautéing until softened. Add the minced garlic and cook for another minute.
- Step 2: Add the pinto beans to the skillet and let them heat through.
- Step 3: Once the beans are hot mash them with a fork or potato masher until they're mostly smooth, leaving some texture for added bite. Stir in cumin, smoked paprika, chili powder, cayenne pepper, salt, and pepper. Cook for 2-3 minutes, letting the spices bloom.
- Step 4: Turn off the heat and stir in sour cream, taco sauce, and of each of the two cheeses. Stir until melted and combined.
- Step 5: Smooth out the bean dip in the skillet, then top with the remaining cheese. Transfer the skillet to the preheated oven and bake until the cheese is melted and bubbly.
- Step 6: Remove from the oven, garnish and serve hot with tortilla chips!
Hint: Want an even creamier dip? Stir in a few tablespoons of cream cheese with the sour cream for a creamier, thicker dip.
Substitutions & Variations
There are a handful of ways to modify this dip to suit your tastes!
- Beans - Substitute a can of refried beans for whole beans and eliminate the mashing. I like the whole beans so I have maximum control over the texture of the dip but sometimes easier is better! You can also use black beans instead of pinto.
- Spiciness - To tame the heat, omit the cayenne pepper and remove the seeds & membranes from the jalapeños, or use just one instead of both. For a very mild dip, substitute green bell peppers or use a small can of mild diced green chilis. If you'd like to crank up the heat, use serrano, scotch bonnet or habanero peppers.
- Garnishes - Anything that's good in a taco can be a topper for this dip. Chopped tomatoes, avocado, cilantro, a drizzle of lime juice, a sprinkling of sweet corn, extra jalapenos, and even more cheese!
- Cheeses - Monterey Jack and cheddar are my go-to's for this dip but use any good melting cheese you like. Queso fresco, cotija, queso chihauhau and manchego would all be delicious! Grating the cheese yourself makes for a better melt than pre-shredded cheeses.
- Sour Cream - Use plain Greek yogurt or a dairy-free vegan sour cream replacement instead of sour cream.
Equipment
Jalapeno bean dip doesn't need anything fancy. A potato masher is handy but a spoon or fork can get the same job done. I like to make this dip in an 8-inch cast iron skillet but alternative options are listed below in the FAQs!
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Storage and Freezing for Jalapeno Bean Dip
Storage: After serving, allow the dip to cool completely. Transfer any leftovers to an airtight container and store in the refrigerator for up to 3-4 days. To reheat, warm it in the oven at 350°F for 10-15 minutes or microwave it in short intervals, stirring in between until heated through.
Freezing: Freeze this dip before or after baking. To freeze before baking, assemble the dip in a freezer-safe dish and cover tightly. Store in the freezer for up to 3 months. When ready to use, thaw in the refrigerator overnight, then bake as directed. If freezing after baking, let the dip cool, transfer to an airtight container, and freeze for up to 3 months. Thaw in the fridge overnight, and reheat in the oven at 350°F until warmed through.
Top Tip
For an extra layer of smokiness, roast your jalapeños beforehand. Broil them in the oven or on the grill for 5 minutes, peel the skins off, and chop them before adding to the dip.
FAQ
Absolutely! Saute the veggies as instructed then add them, the beans, and the seasonings to a slow cooker. Lightly mash the beans with a fork or potato masher, leaving some chunks for texture. Stir in sour cream, taco sauce, and half the cheese. Set the slow cooker to low for 2 to 3 hours, stirring occasionally, until the dip is heated through and creamy. About 20 minutes before serving, top with the remaining cheese and allow it to melt. Serve as soon as the cheese is melted!
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Yes! You can prepare the dip ahead of time and refrigerate it for up to two days. When you're ready to serve, pop it in the oven to heat through and melt the cheese.
To make a vegan version of this dip, swap out the sour cream and cheese for dairy-free alternatives like vegan sour cream and shredded plant-based cheese. You can also use nutritional yeast to add a cheesy flavor.
To thicken the dip, add extra beans and mash them, or add a few tablespoons of cream cheese. To thin it out, mix in a splash of vegetable or chicken broth, water, or lime juice until you reach the desired consistency.
Yes! You can easily double or triple this recipe for a bigger crowd. Add only an additional ½ cup of each cheese for each additional can of beans.
Related
Looking for other recipes like this? Try these:
Recipe
Jalapeno Bean Dip
Ingredients
Bean Dip
- 1 15.5 ounce can pinto beans
- ½ cup white onion, diced
- 2 jalapeno peppers, finely chopped
- 1 cup Monterey Jack cheese, shredded
- 1 cup cheddar cheese, shredded medium or sharp
- ½ cup sour cream
- ½ cup taco sauce mild, medium or spicy
- 3 cloves garlic, minced
- ½ teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper *optional
- ¼ teaspoon black pepper
- ½ teaspoon salt, or to taste
- 1 tablespoon avocado or canola oil
Garnishes
- cilantro, chopped
- tomatoes, chopped
- jalapenos, thinly sliced
- Lime wedges
- extra cheese
Instructions
- Step 1: Preheat the oven to 400°. Heat 1 tablespoon avocado or canola oil in a cast iron skillet over medium heat. Add the chopped onion and jalapeños, sautéing for 3-4 minutes until softened. Add the minced garlic and cook for another minute.
- Step 2: Add the pinto beans with their liquid to the skillet and let them heat through for 4 to 5 minutes.
- Step 3: Once the beans are hot mash them with a fork or potato masher until they're mostly smooth, leaving some texture for added bite. Stir in cumin, smoked paprika, chili powder, cayenne pepper, salt, and pepper. Cook for 2-3 minutes, letting the spices bloom.
- Step 4: Turn off the heat and stir in sour cream, taco sauce, and ½ cup of each of the two cheeses. Stir until melted and combined.
- Step 5: Smooth out the bean dip in the skillet, then top with the remaining cheese. Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the cheese is melted and bubbly.
- Step 6: Remove from the oven, garnish and serve hot with tortilla chips!
Notes
- Double It: This recipe can easily be doubled or even tripled for a large crowd. Add only an additional ½ cup of each cheese for each additional can of beans.
- Slow Cooker Instructions: Saute the veggies as instructed then add them, the beans, and the seasonings to a slow cooker. Lightly mash the beans with a fork or potato masher, leaving some chunks for texture. Stir in sour cream, taco sauce, and half the cheese. Set the slow cooker to low for 2 to 3 hours, stirring occasionally, until the dip is heated through and creamy. About 20 minutes before serving, top with the remaining cheese and allow it to melt. Serve as soon as the cheese is melted!
- Prep Ahead: Prepare the dip ahead of time and refrigerate it for up to two days. When you're ready to serve, pop it in the oven to heat through and melt the cheese.
- Storage: After serving, allow the dip to cool completely. Transfer any leftovers to an airtight container and store in the refrigerator for up to 3-4 days. To reheat, warm it in the oven at 350°F for 10-15 minutes or microwave it in short intervals, stirring in between until heated through.
- Freezing: Freeze this dip before or after baking. To freeze before baking, assemble the dip in a freezer-safe dish and cover tightly. Store in the freezer for up to 3 months. When ready to use, thaw in the refrigerator overnight, then bake as directed. If freezing after baking, let the dip cool, transfer to an airtight container, and freeze for up to 3 months. Thaw in the fridge overnight, and reheat in the oven at 350°F until warmed through.
Anonymous says
Delicious
Anonymous says
This was a hit!
Michael says
Great combination... always a winner
Christy says
Perfect for the super bowl!