This dip recipe is unforgettably delicious! The Ultimate Queso Bean Dip is going to knock your socks off. It’s perfect for your upcoming parties. But be 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!
Try My 7 Layer Bean Dip Bowls too! Follow Picky Palate on Instagram for daily recipe inspiration.
Homemade Queso Recipe
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.
Stir in a 10 ounce can of diced tomatoes with green chile to your cheese sauce.
Stir in your queso sauce right to the beans. Magic is about to take place 🙂
I transferred the dip to individual baking dishes, but you can use a 9×13 inch baking dish just as well.
Top with additional cheese!
Perfect. Now bake until melty and hot.
There’s the ticket. Now go grab some great tortilla chips and dig in!
Yah, that’s pretty much what heaven looks like. Enjoy!
How To Serve The Ultimate Queso Bean Dip
- Serve this queso dip at your next party with warm salted tortilla chips, even tortillas. You can use this recipe to go inside burritos too. Store leftovers in an airtight container for 3-4 days in the refrigerator.
The Ultimate Queso Bean Dip
- Two cans 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
- Place beans into large mixing bowl, stirring and mashing to combine.
- 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.
What is the oven temperature? Thanks.
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.
Can you tell me what temperature I need to cook this at? You mention the time but not the temp. 😉
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.
I put it in a crock pot for parties – keeps warm and pliable. Add TVP and its a meal
This recipe does look delicious! What is TVP?
I agree…what is TVP? 🙂
I could eat this for a meal! I love refried beans!
OMG….I could eat this dip like a soup. Looks soon good!
Ok, now I’m starving. That cheese! Those beans. Pretty much the perfect dip.
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!
All that ooey gooey cheese!!! WOW! This looks delicious!
Looks tasty 🙂
This is so easy to make and would last about two seconds around my home.
I can see how this goes quick!! Cheesy and easy!