The Chef

Restaurants

Meals

Drinks

Restaurants›Cilantros Mexican Cuisine Mandeville›Cheezie Bean Dip Recipe

Cheezie Bean Dip Recipe

Name: Cilantros Mexican Cuisine Mandevilles Cheezie Bean Dip Recipe
Cook time: 35 min
Total time: 35 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 2 cups refried beans (canned); 1 cups water or low-sodium broth; 1 tsp ground cumin; 0.5 tsp smoked paprika; 0.5 tsp salt; 0.25 tsp black pepper; 2 cups sharp cheddar cheese, shredded; 1 cups monterey jack cheese, shredded; 4 oz cream cheese, softened; 0.75 cups whole milk; 2 tbs unsalted butter; 2 tbs all-purpose flour; 0.25 cups yellow/all-purpose or light beer (optional for flavor); 0.5 tsp dijon mustard; 0.125 tsp cayenne pepper; 1 tbs white vinegar or lime juice; 0.5 cups yellow onion, finely diced; 2 tsp garlic, minced; 1 each jalapeño, seeded and finely diced (optional); 1 tbs olive oil; 2 tbs fresh cilantro, chopped (for garnish); 0.25 cups pickled jalapeños or sliced green chiles (optional); 4 each fresh lime wedges (for serving)

Inspired by Cilantros Mexican Cuisine Mandeville

Time35m

Serves6

Our queso dip with refried beans

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Refried Bean Base

2 cups refried beans (canned)

1 cups water or low-sodium broth

1 tsp Ground cumin

1/2 tsp Smoked paprika

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Cheezie Queso

2 cups sharp cheddar cheese, shredded

1 cups Monterey Jack cheese, shredded

4 oz cream cheese, softened

3/4 cups whole milk

2 tbs Unsalted butter

2 tbs 00 bread flour

1/4 cups yellow/all-purpose or light beer (optional for flavor)

1/2 tsp Dijon mustard

1/8 tsp Cayenne pepper

1 tbs white vinegar or lime juice

Aromatics & Toppings

1/2 cups yellow onion, finely diced

2 tsp Garlic, minced

1 each jalapeño, seeded and finely diced (optional)

1 tbs olive oil

2 tbs fresh cilantro, chopped (for garnish)

1/4 cups pickled jalapeños or sliced green chiles (optional)

4 each fresh lime wedges (for serving)

Method

Refried Bean Base

Warm and season beans

Heat a medium saucepan over medium heat and add the refried beans and 1/2 cup of the water or broth. Stir to combine and loosen the beans. Add ground cumin, smoked paprika, salt, and black pepper. Cook, stirring occasionally, until heated through and slightly thickened, about 4–6 minutes. If the mixture is too thick, stir in remaining 1/2 cup water/broth a little at a time until you reach a slightly loose but scoopable consistency.

Aromatics & Toppings

Sauté aromatics

While beans warm, heat a small skillet over medium heat and add the olive oil. Add diced onion and cook, stirring occasionally, until translucent and just beginning to brown, 4–5 minutes. Add minced garlic and diced jalapeño; cook 30–45 seconds until fragrant. Remove from heat.

Cheezie Queso

Make roux and cheese sauce

In a separate saucepan set over medium-low, melt the butter. Whisk in the flour and cook 1–2 minutes, stirring, to make a pale roux. Gradually whisk in the milk and beer (if using) until smooth. Bring to a gentle simmer, stirring constantly, until slightly thickened, about 2–3 minutes. Reduce heat to low. Add the cream cheese in chunks and whisk until melted and smooth.

Incorporate shredded cheeses

Gradually add the shredded cheddar and monterey jack, a handful at a time, stirring constantly and allowing each addition to melt before adding more. Stir in dijon mustard, cayenne, and white vinegar or lime juice. Taste and adjust salt (if needed) and heat level. Keep the sauce on the lowest heat — it should be smooth and pourable.

Combine beans and queso

Fold the warm refried beans and sautéed aromatics into the cheese sauce. Start by adding half of the beans and gently stirring to combine, then add remaining beans. If mixture becomes too thick, stir in up to 1–2 tablespoons water or milk to loosen. Cook together on low for 2–3 minutes to meld flavors, stirring frequently to avoid sticking.

Finish and serve

Transfer the Cheezie Bean Dip to a shallow serving bowl or small slow cooker set to warm. Top with pickled jalapeños or sliced green chiles if using, and garnish with chopped cilantro. Serve hot with tortilla chips, warm tortillas, or veggie sticks. Provide lime wedges on the side for squeezing over individual portions.