Mexican Bean Dip

Cinco de Mayo is around the corner and what better way to celebrate than to make a Mexican Bean Dip? This is my go-to recipe when there’s a party!

It’s probably the dish that gets the most requests, when I ask my friends/family what I can bring to their event. You will love how quick and easy it is to make.

Feel free to use canned refried beans if you don’t have much time. My Instant Pot Refried Beans recipe is also below. If you have leftover beans, you can freeze them – just try to consume it within 1 month.

You can also use any other kind of cheese like marble, cheddar, etc. I personally don’t like guacamole in this dip, but you can totally add it as a layer. I would only suggest including guacamole if the dip will be fully consumed that day, otherwise it will brown.

The cream cheese in the beans is a must! It gives the beans such as an amazing taste.

Romaine lettuce is healthier, but iceberg lettuce works too! Make sure the lettuce is completely dried otherwise you will have a watery dip.

Any brand of salsa works, but make sure it’s the thick and chunky kind.

Get creative and spell out anything with the jalapenos! I made this dip recently for our guests whose last name started with “P”. Just a sweet little added touch. 🙂

Servings: 8-10

Instant Pot Refried Beans:
• 2 cups of dried pinto beans
• 4 cups of water
• 1 bay leaf
• 1 tsp pureed garlic
• freshly ground pepper
• 1 packet of Old El Paso Chili Seasoning

Mexican Bean Dip:
• 1 container sour cream
• 2 tbsp cream cheese
• 1 jar of Old El Paso Hot Thick and Chunky salsa
• 1 head of romaine lettuce – shredded (or iceberg lettuce)
• 1 bunch of green onions, chopped
• 1 pack of Cracker Barrel Tex-Mex Cheese
• 1 pack of Cracker Barrel Habanero Cheese
• 2 jalapenos, sliced (a wee bit more if you want it spicier)
• 1 medium sized foil tray
• 1-2 bags of Tostitos Tortilla chips (Multigrain goes really well with the dip)

1. Rinse the beans thoroughly and discard the water.

2. Add in all the ingredients for the Refried Beans (except the chili seasoning) in the Instant Pot.

3. Cook on HIGH pressure (manual) for 50 minutes. Let the pressure release naturally for 20 minutes.

4. Remove the bay leaf and using an immersion blender, blend until smooth.

5. Add in the chili seasoning. I normally add in ¾ of the packet (it becomes too salty if you add too much).

6. Add in cream cheese and mix.

7. Spread the beans in the tray. Now, wait for it to cool completely before adding any other toppings. You can pop it in the fridge for about 10 mins.

8. Dollop little amounts of sour cream everywhere (see pics above). Then lightly spread it using a spatula. (Dolloping little amounts makes it easier to spread evenly).

9. Repeat the same with the salsa then lightly spread.

10. Sprinkle the lettuce over the salsa so it completely covers the salsa.

11. Sprinkle the green onions.

12. Sprinkle the cheese so it completely covers the lettuce.

13. Top with jalapenos (add as many as you want).

14. Refrigerate for 2 hours before serving.

15. Serve with tortilla chips.

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