★ 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.
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.
★ 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.
However, no actual meat. 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.
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. 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.
Add 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.
★ 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:
- Combine all the ingredients in a pan and heat until cheeses melt.
- Add any toppings you'd like.
- Serve with chips.
Easy!
★ Tips & FAQs ★
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This hot Mexican bean dip recipe was featured on Menu Plan Monday and Sweet Little Blue Bird!
Hot Mexican Bean Dip
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
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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.
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Equipment
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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!