Easy Cheesy Bean Dip

Need an easy and filling lunch, dinner, or snack?

No Laura, what we actually need is a complicated recipe filled with weird ingredients that our family will hate.

Okay, fine.  The question above was rhetorical.  Did you know that sometimes I like to be sarcastic? (also rhetorical)

Well anyway, my family loves this recipe and I think yours will too.  It’s great to throw together at lunchtime and serve with organic corn chips and fresh fruit.  Or, you could smear this dip in a whole wheat tortilla and wrap it up to take on the go.  You could take it to serve at a party.  You could make it for a game night.  You could make it for a simple evening meal.  You could make it for breakfast.  Really?  Well, sure, if you really want to.  Would the breakfast police actually show up and arrest you for serving bean dip with your morning coffee?  Don’t answer that.  It’s rhetorical.

Easy Cheesy Bean Dip

Easy Cheesy Bean Dip

1 (8 ounce) package cream cheese, softened
1 cup sour cream
4 cups refried beans
3 Tablespoons taco seasoning mix
3 cups cheddar cheese, shredded

Mix cream cheese and sour cream in a large bowl.  Stir in refried beans and taco seasoning.  Spread mixture into a 9×13 inch baking pan.  Sprinkle cheese over the top.  Bake in a 350° oven for 25-30 minutes or until cheese is melted and bubbly.

Serve with organic corn chips and salsa if you like.

What are your favorite quick meals to serve?  (I’d like you to answer that question.  That one is not rhetorical.)

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Comments

  1. lyss says

    This looks fantastic! For some reason, I often get “volunteered” to bring nacho dip to parties. People expect the canned nacho cheese (Blech!!) or velveeta/rotel dip, which is what I usually do. But it’s expensive, and full of who-knows-what. I know I could make a healthier version, but I guess I’m too lazy. ; ) This would be a great alternative…and easy! Pinned this for the next party!

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  2. Carole says

    ????love this as a new lunch idea! (I especially ?? reading your intros and “rhetorical” comments! Made me laugh and made my day ;-) love the blog- thanks, Laura!

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  3. Carole says

    Lol- looks like my “hearts” turned into “???” on my comment :-) sorry about that- no question about it- I love your sense of humor and love your blog! :-)

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  4. Su says

    I must say to truly enjoy your sense of humor….the sarcastic tone is just like mine!! Woohoo Keep up the great blog.

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  5. Robyn Owens-Miille says

    Our family’s variation:
    3 cups of cooked pintos, partially mashed (still chunky)
    a can of organic petite-diced tomatoes, drained,
    1 lb cooked & mexican seasoned ground turkey/beef
    1 cup of organic frozen corn kernels
    seasonings- cumin, garlic, chili powder, etc
    2 cups cheese

    Mix it all together & season to taste. Top with cheese and bake until bubbly and gooey. We serve it as burrito filling on the first night and then the boys use the leftovers as nacho dip the next day.

    Budget stretcher:
    Add in 2-3 cups cooked brown rice
    Finish recipe as above.

    This allows this meal to stretch even further! Especially help if you’re feeding a crowd or a bunch of growing boys!

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  6. says

    I make a very similar dip to this – love it! Just wanted to add that a few tablespoons of chopped green onions (if your family likes them) is a really good addition.

    Oh and I love the previous commenter’s version of adding in brown rice!! Sounds like a great meatless & hearty main dish!

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  7. Sara says

    I made this for lunch today- Everyone loved it! Our nine year old proclaimed it “The best lunch ever!” He is a good eater, so that is a compliment! :)

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  8. Sheryl says

    Have you ever frozen this? I was thinking of making a big batch and doing that. What do you think?

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    LindseyforLaura@HHM Reply:

    You absolutely could freeze this. I might assemble everything but the shredded cheese and then freeze it. When you get ready to bake it add the shredded cheese just in time for it to melt. That way it doesn’t get crusty or burnt. :)

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