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Appetizers and Sides
Apr
3
2015

The Ultimate Queso Bean Dip

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The Ultimate Queso Bean Dip is going to knock your socks off. Perfect for your upcoming parties. Careful, it goes quick!
The Ultimate Queso Bean Dip

Party food is so much fun to develop….and even more fun to eat.  My family enjoys Mexican food on so many times during the week, it’s hands down some of our favorite food to enjoy as a family.

I put together two of our favorite things…homemade queso dip and bean dip.  Wait until they are combined and baked to perfection.  It’s a match made in bean dip heaven.  Perfect for Cinco de Mayo or any party with hungry guests.  This one does not disappoint.

Hope you enjoy!

The Ultimate Queso Bean Dip

 

It’s always a pleasure partnering with Old El Paso to bring you new recipes.  I used their refried beans to help create my Ultimate dip today.

The Ultimate Queso Bean Dip

 

To make homemade queso, you’ll start with a simple roux.  Melt butter and whisk in flour, salt and pepper.  Next, you’ll whisk in some heavy cream until thickened then stir in the cheese.

The Ultimate Queso Bean Dip

 

Stir in a 10 ounce can of diced tomatoes with green chile to your cheese sauce.

The Ultimate Queso Bean Dip

 

Stir in your queso sauce right to the beans.  Magic is about to take place 🙂

The Ultimate Queso Bean Dip

 

I transferred the dip to individual baking dishes, but you can use a 9×13 inch baking dish just as well.

The Ultimate Queso Bean Dip

 

Top with additional cheese!

The Ultimate Queso Bean Dip

 

Perfect.  Now bake until melty and hot.

The Ultimate Queso Bean Dip

 

There’s the ticket.  Now go grab some great tortilla chips and dig in!

The Ultimate Queso Bean Dip

 

Yah, that’s pretty much what heaven looks like.  Enjoy!

The Ultimate Queso Bean Dip

The Ultimate Queso Bean Dip

The Ultimate Queso Bean DipPrep time: 15 min | Cook time: 25 min | Total time: 40 min

Ingredients

  • Two 16 ounce cans Old El Paso Refried Beans
  • 4 tablespoons butter, unsalted
  • 1/4 cup all purpose flour
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup heavy cream
  • 2 cups shredded cheddar cheese, divided
  • 10 ounce can diced tomatoes with green chilies, mild

Directions

  1. Place beans into large mixing bowl, stirring and mashing to combine.
  2. Place butter into a small saucepan over medium heat to melt. Whisk in flour, salt and pepper, stirring for about 60 seconds. Slowly stir in heavy cream, whisking continuously until thickened. Once thickened, reduce heat to low and stir in 1 1/2 cups of cheese until melted smooth and thick. Stir in can of tomatoes, stirring to combined. Pour queso over beans, stir to combine. Transfer bean mixture to individual baking dishes or a 9×13 inch baking dish. Top with remaining cheese and bake for 20-25 minutes, until cheese is melted. Remove and serve warm with tortilla chips.

Makes 8-10 Servings

This post is in partnership with Old El Paso however thoughts and opinions are my own.


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Comments

20 Responses | Comments RSS


  1. 1

    I can see how this goes quick!! Cheesy and easy!

  2. 2
    Naomi says:

    This is so easy to make and would last about two seconds around my home.

  3. 3
    Justinas says:

    Looks tasty 🙂

  4. 4
    Gaby says:

    All that ooey gooey cheese!!! WOW! This looks delicious!

  5. 5

    Okay, this would totally be gone in seconds at my house. We always have a ton of appetizers at holiday get togethers and generally the disappear pretty quick…especially if they’re Mexican dips. YUM!

  6. 6

    Ok, now I’m starving. That cheese! Those beans. Pretty much the perfect dip.

  7. 7
    marla says:

    OMG….I could eat this dip like a soup. Looks soon good!

  8. 8
    Stephanie says:

    I could eat this for a meal! I love refried beans!

  9. 9
    Socalgal52 says:

    I put it in a crock pot for parties – keeps warm and pliable. Add TVP and its a meal

  10. 10
    Pat says:

    I can’t wait to make this! Here in Texas, Mexican food is a MUST! 🙂 Really, I could eat it any time.

    Just found your blog and so happy I did! I’m a new follower and anxious to read through more recipes.

    xo
    Pat

  11. 11
    Sandra In Phx says:

    Can you tell me what temperature I need to cook this at? You mention the time but not the temp. 😉

  12. 12
  13. 13
    Kimberly says:

    Hi, Thanks for sharing the recipe! It is very tasty, and with a tablespoon of Tapatio it really hits the spot. One thing that is not listed above is the temperature to cook it at for 20 – 25 minutes. I believe it should be 400 degrees, but maybe not. I checked the Old El Paso website too, and it is missing their as well. It might be helpful to add it for future viewers.

    Thanks!

  14. 14
  15. 15
    Kathy says:

    What is the oven temperature? Thanks.

  16. 16
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Jenny Flake

Welcome to Picky Palate, my online kitchen! You'll usually find me with a cookie in one hand and a salad in the other. It's all about the balance :) The recipes you'll see are my creations. The Picky Palate Cookbook is now available. Enjoy!





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