Hot Bean Dip Recipe

A hand pulling a chip with hot bean dip from the pan with cheese stretching.

This hot bean dip recipe is a warm, cheesy take on the classic party favorite that comes together in about 30 minutes. It’s layered with creamy, savory ingredients and just a little heat, making it perfect for game day, parties, or easy get-togethers.

Course Appetizer

Cuisine Cinco de Mayo, Easy, Gameday, Healthy, Mexican, party

Diet Gluten Free

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 209kcal

Author Jessy Freimann

Equipment

Ingredients

8 ounces cream cheese softened
9 ounces bean dip or refried beans
15 ounces chili canned
10 ounces Rotel canned- drained
1 cup frozen corn thawed and drained
4 ounces diced green chiles canned- drained
1 ½ cups Mexican blend shredded cheese shredded or cheddar
¼ cup Chopped scallions for garnish
Tortilla chips for dipping

Instructions

Preheat the oven to 400 degrees F.
In a 9 inch pie plate, spread the cream cheese in an even layer.
Next spread an even layer of bean dip on top of the cream cheese.
Spread an even layer of chili on top of the bean dip layer.
Now spread the Rotel on top of the chili layer.
After that spread the corn on top of the Rotel layer.
Next spread the green chiles on top of the corn layer.
Bake uncovered for 20 minutes.
Remove the dip from the oven and sprinkle cheese on top.
Bake for 10 more minutes or until the cheese is fully melted and it's hot and bubbly.
Sprinkle with scallions and serve immediately with tortilla chips.

Video

Notes

Make sure your cream cheese is softened before spreading. This makes it much easier to create an even base and keeps the layers from mixing.
Take a minute to drain the Rotel, corn, and green chiles really well. Too much liquid will make the dip watery and harder to scoop.
Don’t stress about keeping the layers perfectly neat. Once it’s baked and bubbly, it all comes together, and no one will notice if things aren’t perfectly even.
I like using a beanless chili so the layers stay more distinct, but chili with beans works just fine if that’s what you have on hand.
This dip is great served straight from the baking dish while it’s hot and melty. If it starts to cool, a quick trip back into the oven brings it right back to life.
Ingredients to prep ahead- Drain all canned ingredients and shred the cheese.
Leftovers and storage- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through.

Nutrition