Bean Dip Recipe
Hot or cold, our bean dip recipe always works
Serve it cold for convenience, or warm it up for sheer pleasure - it’ a win win either way. We always recommend this dip for a beer only party - just goes together!
Serve it warm in a chafing dish surrounded by different kinds of chips, or, cold. Your choice.
We like to have some cheese nearby - either a nacho-style cheese sauce, or some cubes. After a bit of this dip, cheese seems like a natural.
Another thing we like is to have some lime around, sometimes fresh slices, or a lime-drink. For whatever reason, these tastes work well together.
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Portions/Servings This recipe will feed 30 people.
Read about Party Food Quantities to plan for more or less.
18 ounces cream cheese
32 ounces refried beans
1 pack of dry Taco Seasoning
couple shakes of hot sauce
1 cup of salsa (we use mild)
2 tomatoes, chopped
6 scallions - chopped
1 pound shredded taco cheese
8 ounces sour cream
Combine the everything except the taco cheese, mixing very well. Transfer the dip to a smaller bowl, cover tightly with film, and refrigerate overnight.
If you’re serving warm: the day of your party, put the dip into a baking/serving dish, spread the taco cheese on top, and bake in a 350° oven until the cheese is melted.
If you’re serving cold: the day of the party, mix half of the taco cheese with the dip, put the dip into a serving bowl and sprinkle the rest of the cheese on top.
Calling all tortilla chips! Get ready for a dip in bean heaven!
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