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★ Why You’ll Love this Recipe ★
So many bean dips, so little time! This particular hot Mexican bean dip however, is a little chunkier than the rest and... dare I say, more delicious!
This tasty little number is warm and cozy, full of texture and flavor, and ripe for dippin'! So, grab some tortilla chips and let's dig in...
This is a Chunky Bean Dip
No refried beans here. Nothing against them. You could actually stir a can right into this exact recipe and it'd be totally fine, but I just really wanted to offer up a chunkier style dip than what you normally see.
Overall, it's different than a lot of other beans dips in that it's not just a thick mass of cheese and beans. It's got a nice texture and depth of flavors.
Hot Mexican bean dip with chips is excellent for parties!
This simple recipe makes quite a bit of dip! So it's great for serving a crowd of 8-12 people. Have more people than that coming? Double up and serve this dip from a large crockpot or casserole dish.
Pair this Mexican bean dip with some other tasty appetizers like my Spinach Dip Pinwheels, Pineapple Salsa and 7-Layer Greek Hummus.
★ Ingredients You'll Need ★
Here are all the ingredients that are in this dip:
You'll notice this bean dip is chock full of whole beans — black beans, kidney beans, and whole-kernel corn for a meatier bite.
I add a heavy serving of green chilies, tomatoes, cream cheese, shredded cheese, taco seasoning and few dollops of sour cream just for a flavor boost.
Optional Toppings
You can top this bean dip off with some optional ingredients too. My favorite toppings are avocado, fresh cilantro, diced roma tomatoes and a sprinkle of shredded cheese. Anything you'd put on a taco works!
★ How to Make this Recipe ★
This bean dip is super easy to prep.
This hot and hearty dip comes together easily in one large cast iron skillet or heat it up in a crockpot.
Here's a look at what you'll do:
- Gathering ingredients.
- Combine all the ingredients in a large skillet.
- Heat until cheeses melts.
- Stir to combine.
- Add any toppings you'd like.
- Serve with chips.
Easy!
★ Tips & FAQs ★
Well, naturally this bean dip pairs up nicely with a big tortilla chip. Thick yellow corn chips work best because this dip is pretty heavy duty.
You could also serve this bean dip over rice, rolled up into a tortilla and baked to a crisp! Try this dip grilled between two tortillas as a sort of vegetarian quesadilla or in a taco shell with some lettuce on top.
Yes! You can prepare it up to 2 days in advance. Cover and refrigerate, then heat and stir to combine, just before serving.
This is a very mildly spicy dip. The green chilies add some heat but they are subdued by the creaminess of the cheese.
Yep. I like to make this in or transfer it to a crockpot if we're heading somewhere or if I need to keep it warm for an extended amount of time.
I have a small crock I use just for dips.
If I'm serving this dip right away at home, I really love serving this dip in cast iron skillet though. The skillet holds the heat of the dip for awhile (although you have to be careful since it's hot to touch). But I like it because it's flat and open, so it's easy for a lot of people to be able to scoop at once. You will need to put the hot skillet on top of a cutting board to keep it off the table.
Yes, this is a vegetarian dip. Could you add chicken or ground beef? Absolutely. Two or three big bites in though, and you may feel as though you just finished a meal. So I personally prefer to keep this bean dip light and meat-free. Up to you though.
★ More Mexican-style Recipes ★
Are you a dip fanatic?
Check out these other million-dollar dip recipe:
Love Mexican food?
Browse all my easy Mexican-inspired recipes and Pin your favorites for later!
This hot Mexican bean dip recipe was featured on Menu Plan Monday and Sweet Little Blue Bird!
Hot Mexican Bean Dip
Equipment
Ingredients
- 14.5 oz seasoned black beans, drained
- 14.5 oz kidney beans, drained
- 14.5 oz diced tomatoes
- 7 oz green chiles
- 14.4 oz frozen white corn
- 8 oz cream cheese
- 1 cup shredded Mexican cheese blend
- 2 tablespoon sour cream
- 2 tablespoon taco seasoning
- Fresh cilantro for garnish
Mighty Mrs. is a #WalmartPartner.
Instructions
- In a lightly greased cast iron skillet on medium, heat black beans, kidney beans, tomatoes, green chiles, and white corn for about 5 minutes, stirring occasionally.
- When bubbles start to form, stir in cream cheese, Mexican cheese, sour cream and taco seasoning. Heat and stir for another 5 minutes or until bubbles appear.
- Remove from heat and serve hot by placing the cast iron skillet on a trivet or oven-safe hot pad. Add toppings and serve with a large bowl of tortilla chips for dipping.
Susan Zenier says
Perfect for the after ski crowd...fast and filling
Lynn k says
Made this in a crockpot for a potluck and people loved it!!! I loved how easy it was-i dumped everything in and turned it on. The flavor and texture was wonderful! Thank you for sharing! I will make this again.
Angela G. says
Hi Lynn, Thanks for the review. So glad you enjoyed it!
Jessica says
Tried this recipe and my entire house loved it! Will be making this again!
Angela G. says
Awesome, Jessica! So glad you all enjoyed it!