Wow the crowd with this Chili Cheese Bean Dip! A little kick of spice and TONS of flavor, this is perfect with tortilla or corn chips.
This Chili Cheese Bean Dip is a recipe that has been around in my family for decades. Super easy and cheesy–perfect for your next party!
If you’re having a larger party, I highly recommend doubling the batch. This is one of those appetizers that is gone in a flash–and be sure to arm yourself with the recipe. EVERYONE will be asking how to make it. Traditionally, we serve this with Fritos Scoops, but I tried my favorite Frontera tortilla chips this time and they were delish.
I don’t think turkey would hold up the same way. I used a 90/10 blend, but even 80/20 would work, you just will want to drain it quickly.
As far as the Chili beans go, I like the medium spiced ones for an extra kick. If you’re super sensitive to heat, go ahead and use the mild ones. The beans are blended in a chopper to turn into an almost refried bean consistency. As tempting as it is, actual canned refried beans don’t work to replace the chili beans–the chili beans have spices and a sauce that makes the dip.
- 1 pound ground beef (I used 90/10)
- ½ cup onions, finely chopped
- 1 can Bush's Medium Chili Beans
- ½ cup ketchup
- ¼ cup Chili Powder
- 1 block of
colby-jack cheese, shredded
- Corn Chip Scoops or Tortilla Chips for dipping
- Optional: Top with green onions, diced tomatoes, avocado or olives
- Preheat the oven to 350º
- Spray an 8x8 pan with cooking spray. Set aside.
- In a large pan, over medium heat, cook the ground beef, crumbling with a flat spatula. Add onions.
- Meanwhile, blend the entire can of chili beans in a chopper or blender until smooth.
- Once the beef is cooked, add blended beans, ketchup and chili powder. Stir.
- Pour the beef mixture into the 8x8 pan. Top with cheese.
- Bake 20-25 minutes, until cheese is browning.
- Allow to sit for 5-10 minutes before serving. [See notes for Slow-Cooker tips]
- Top with green onions or any optional toppers. Enjoy!
- This is also great in the slow cooker. Beforehand, cook the beef and onions, then add everything to the slow cooker, on a LOW setting. Once cheese is melted, turn to WARM. Be sure to check often to make sure the bottom isn't browning too much!