Amazing Bean Dip Recipe

This amazing bean dip recipe with smoked cheese and assorted vegetables is the perfect appetizer for your next get-together. You will be blown away by the amazing flavors in this dip.

If you can’t have enough of dip-style appetizers then definitely check out my Spinach and Artichoke Dip or my Beer Cheese Dip.

Bean Dip

Bean dip is a simple recipe consisting of cooked mashed beans, and other ingredients, that are commonly served as an appetizer with assorted dipping foods like vegetables and bread. In most cases, this recipe will taste completely different depending on who is making it.

There are many ways to customize this recipe to your liking with different types of beans and cheeses. Feel free to get creative when making this delicious appetizer.

Ingredients and Substitutions

• Bacon – I like smoked, uncured thick-cut bacon, but regular-cut bacon also works.
• Onions – A yellow, white, or sweet onion will work. In addition, a few garlic cloves will help add a lot of flavor to this.
• Beans – I like to use a combination of pinto beans and cannellini beans.
• Cheese – a combination of mozzarella and smoked white cheddar cheese adds amazing flavors to this.
• Fat – A little bit of sour cream and mayonnaise will help add some much-needed fat to the bean dip.

How to Make a Bean Dip

Add the bacon to a medium size pot over medium heat and cook until crispy. Once they are brown and crisp, remove the bacon and set it aside. Next, add the onions and garlic to the pot with the rendered bacon fat and cook until browned.

Drain the beans in a colander and place them into the pot along with a ¼ cup of water and cook over medium heat for 5 to 8 minutes or until they begin to break down a bit. Mash with a hand masher and fold in the cheeses, sour cream, mayonnaise, salt, and pepper.

Transfer the mixture to a cast iron or enamel pan and top it off with cheese. Bake in the oven for 10 minutes or until the cheese is melted and golden brown.

Garnish the top of the bean dip with optional garnishes and serve with crudité options.

What Do You Serve It With?

There are many different foods that you can serve this bean dip with. Here are some of my favorites:

• Mini Bell Peppers
• Carrots
• Celery
• Cauliflower
• Pita Bread
• Tortilla Chips

Make-Ahead and Storage

Make-ahead: This recipe is meant to be eaten as soon as it is done cooking. However, you can cover it and keep it warm at low temperatures (200°) in the oven for 1 hour before you serve it.

How to Store: Cover them and keep them in the refrigerator for up to 4 days. To freeze, cover with plastic wrap or place it in a plastic container and keep it in the freezer for up to 2 months. Thaw it in the refrigerator for 1 day before reheating.

How To Reheat:  To reheat, add it to a small baking dish, cover it with foil, and bake in the oven at 350° for 10 to 12 minutes or until hot.

Chef Notes + Tips

• This is meant to be a quick recipe, but you can use dried beans that are soaked in water overnight.
• Soaked dried beans will then need to be boiled in water until soft, which will take 1 to 2 hours. From there, drain them and proceed with this recipe.
• Feel free to use whatever cheeses you’d like. Some other good cheeses would be gouda, smoked gouda, regular cheddar cheese, cotija, or queso fresco.

More Appetizer Recipes

• Falafel
• Bacon Wrapped Shrimp
• Corn Fritters
• Charcuterie Board
• Deviled Eggs

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Amazing Bean Dip Recipe

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5 from 5 votes

This amazing bean dip recipe with smoked cheese and assorted vegetables is the perfect appetizer for your next get-together.

Servings: 10

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Ingredients 

• 6 strips of chopped thick-cut bacon
• ½ peeled and small diced yellow onion
• 3 cloves of finely minced garlic
• 2 15- ounce cans drained and rinsed Cannellini Beans
• 1 15- ounce can drained and rinsed pinto Beans
• 2 cups shredded mozzarella
• 2 cups shredded smoked white cheddar cheese
• ¼ cup of sour cream
• ½ cup of mayonnaise
• sea salt and fresh cracked pepper to taste
• optional garnishes: sliced green onions, and roasted peppers and onions

Instructions

• Preheat the oven to 400°.
• Add the bacon to a medium size pot over medium heat and cook until crispy. Once they are brown and crisp, remove the bacon and set it aside.
• Next, add the onions and garlic to the pot with the rendered bacon fat and cook until browned.
• Drain the beans in a colander and place them into the pot along with a ¼ cup of water and cook over medium heat for 5 to 8 minutes or until they begin to break down a bit.
• Mash with a hand masher and fold in half of the cooked bacon, cheese, sour cream, mayonnaise, salt, and pepper.
• Transfer the mixture to a cast iron or enamel pan and top off the remaining shredded cheese. Bake in the oven for 10 minutes or until the cheese is melted and golden brown.
• Garnish the top of the bean dip with optional garnishes and serve with crudité options.

Notes

Make-ahead: This recipe is meant to be eaten as soon as it is done cooking. However, you can cover it and keep it warm at low temperatures (200°) in the oven for 1 hour before you serve it.

How to Store: Cover them and keep them in the refrigerator for up to 4 days. To freeze, cover with plastic wrap or place it in a plastic container and keep it in the freezer for up to 2 months. Thaw it in the refrigerator for 1 day before reheating.

How To Reheat:  To reheat, add it to a small baking dish, cover it with foil, and bake in the oven at 350° for 10 to 12 minutes or until hot.

This is meant to be a quick recipe, but you can use dried beans that are soaked in water overnight.

Soaked dried beans will then need to be boiled in water until soft, which will take 1 to 2 hours. From there, drain them and proceed with this recipe.

Feel free to use whatever cheeses you’d like. Some other good cheeses would be gouda, smoked gouda, regular cheddar cheese, cotija, or queso fresco.

Nutrition

Calories: 405kcalCarbohydrates: 22gProtein: 19gFat: 28gSaturated Fat: 11gPolyunsaturated Fat: 6gMonounsaturated Fat: 8gTrans Fat: 0.04gCholesterol: 57mgSodium: 553mgPotassium: 279mgFiber: 7gSugar: 1gVitamin A: 426IUVitamin C: 1mgCalcium: 333mgIron: 2mg

Course: Appetizer, side

Cuisine: American, Greek

Author: Chef Billy Parisi