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Creamy Jalapeno Bean Dip

  • Total Time: 30 minutes


If you don’t like a lot of heat, remove the seeds and membranes before you chop your jalapenos. This makes a fairly large amount of dip, so you can easily half this if you’d like.


  • 2 cans ((16 oz) cans refried beans)
  • 1 8- oz pkg. softened cream cheese
  • 3 finely diced jalapeno peppers
  • 1 1/2 cups shredded cheddar cheese ((I used sharp cheddar))
  • 1/4 cup water
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cumin
  • ½ tsp oregano
  • ½ tsp paprika
  • 1 tsp salt
  • Toppings:
  • Diced fresh tomatoes
  • Feta cheese
  • Chopped cilantro


  1. Preheat oven to 350 degrees.
  2. In a large bowl, combine all ingredients together on medium speed using a hand mixer until well combined (or use your electric mixer).
  3. Spoon mixture into a large baking dish (a 9×9 or 8×8 pan works, or a 10-inch pie plate works great too).
  4. Cover with foil and bake for 25 minutes.
  5. Top with feta cheese, diced tomatoes, and chopped cilantro.
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Category: Appetizers/Dips