Warm Skillet Bean Dip is the perfect quick and easy appetizer for a crowd.
This Warm Skillet Bean Dip appetizer is always a hit at parties and goes a long way feeding a large group. Not only is it delicious and filling, but it’s also inexpensive to make; many times you’ll have most of the ingredients already on hand.
Tips for the Best Warm Skillet Bean Dip:
- Use block cheese and grate it yourself. You’ll be really glad you did. When you want gooey cheese, avoid the pre-shredded package variety because it has additives that prevents it from clumping. While that’s good for shelf-life, it’s not good for melting, because it causes the melted cheese to harden and form a crust.
- Make sure to soften the cream cheese, otherwise it will be difficult to blend with the other ingredients without forming lumps.
- Use a really good salsa! Our favorite is my Taqueria Restaurant Style Salsa!
Try these other reader-favorite appetizers!
Have you made any of my recipes? Post it on Instagram and tag @jennifercooks123 and #jennifercooks!
Warm Skillet Bean Dip
- 1 8 ounce package cream cheese, softened
- 1 cup sour cream
- 2 16 ounce cans refried beans
- 1 clove garlic minced
- 1 package taco seasoning mix
- ¼ cup favorite salsa
- 1/4 cup chopped green onions
- 8 ounces grated sharp Cheddar cheese
- 8 ounces grated Monterey Jack cheese
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, blend the cream cheese and sour cream. Mix in the refried beans, taco seasoning, garlic, salsa, and green onions, 1/2 the Cheddar cheese and 1/2 the Monterey Jack cheese.
- Transfer the mixture to a large iron skillet or 9x13-inch baking dish. Top with remaining cheeses.
- Bake in preheated oven for 20 to 30 minutes, or until cheese is slightly browned.
- Serve hot with tortilla chips and/or corn chips.