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 DipYum

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.)


  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!


  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!


  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! :-)


  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.


  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!


  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!


  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! :)


  8. Sheryl says

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


    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. :)


  9. Angela says

    I used to make a similar taco bean dip that used bean and bacon soup – this sounds like a healthy substitute – yay! I use a mini crock pot to heat it up and keep it warm – works great.


  10. Tara says

    I usually make this with salsa or chili, but tried your version today. Yummy!! We all loved it. It made a nice, quick lunch with some carrot sticks, bell peppers and ranch dressing. :)

    So many of my weekly menus now come from your site. Thanks for all the great recipes!


  11. Dana says

    Just wanted to say that we adore this recipe! My 3-year-old requests it often, especially on a tortilla. I’ve also taken it to get-togethers with rave reviews. Everyone is always impressed it’s only 5 ingredients! Thank you so much for all you do!


  12. S says

    Wow, I just found your site, and I’m loving it!! Any suggestions about buying or making my own whole wheat tortillas? Also wondering if you make your own refried beans or use canned? I’m just embarking on the journey of cutting out processed/packaged food. Thank you so much!


    Laura Reply:

    I make my own tortillas which are super yummy! (http://heavenlyhomemakers.com/totally-tortillas-ebook) I have looked and looked for a healthy store-bought tortilla, but haven’t found one. Homemade tastes a million times better anyway! :) I soak and cook pinto beans to make my own refried beans.


  13. Angela says

    I have a similar recipe, but it uses 2 cups of sour cream, 1 cup of cheese and no cream cheese. I will have to try this one. Putting it in a small crock pot works great for keeping it warm – I just mix the cheese in.


  14. says

    Speaking of beans for breakfast…when I lived in Mexico, we ate molletes (pronounced mo-yet-taze) for breakfast. Now, I make them for our 4 kids and they devour them! Take french bread, or bolillo bread (we find it at sams/walmart) and slice it lenghthwise. Butter it. Add refried beans/pinto beans and throw some cheese on top. Put it in oven until cheese browns a little. So delicious! Some like to add seasoning to the beans, too, but we usually skip that part. And you could really use many bread varieties! It is great for breakfast, lunch, or dinner, too! :)


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