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Bean Dip With Queso Recipe

Name: My Brother's Soul Food Heavens Bean Dip With Queso Recipe
Cook time: 45 min
Total time: 45 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 2 cups refried beans (canned or homemade); 1 cups black beans (drained, rinsed); 1 cups Mexican-style crema or sour cream; 4 oz cream cheese, softened; 1 cups monterey jack cheese, shredded; 1 cups white cheddar or cheddar, shredded; 1 cups cream (heavy or half-and-half); 4 oz processed cheese (optional, for silky texture - e.g., Velveeta), cubed; 1 tbs olive oil; 0.5 cups yellow onion, finely diced; 2 cloves garlic cloves, minced; 0.25 cups green chilies, diced (mild or hot, canned); 1 tsp ground cumin; 1 tsp chili powder; 0.5 tsp smoked paprika; 1 tsp salt; 0.5 tsp black pepper; 0.25 cups fresh cilantro, chopped; 0.25 cups green onions, thinly sliced; 0.5 pcs jalapeño, thinly sliced (optional); 2 pcs lime wedges; 8 oz tortilla chips; 4 cups pita chips or vegetable crudités (optional)

Inspired by My Brother's Soul Food Heaven

Time45m

Serves6

Make Bean Dip With Queso Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Bean Dip Base

2 cups refried beans (canned or homemade)

1 cups black beans (drained, rinsed)

1 cups Mexican-style crema or sour cream

4 oz cream cheese, softened

Queso (Cheese) Layer

1 cups Monterey Jack cheese, shredded

1 cups white cheddar or cheddar, shredded

1 cups cream (heavy or half-and-half)

4 oz processed cheese (optional, for silky texture - e.g., Velveeta), cubed

Aromatics & Seasoning

1 tbs olive oil

1/2 cups yellow onion, finely diced

2 cloves Garlic cloves, minced

1/4 cups green chilies, diced (mild or hot, canned)

1 tsp Ground cumin

1 tsp Chili powder

1/2 tsp Smoked paprika

1 tsp Celtic sea salt

1/2 tsp black pepper

Fresh Toppings & Garnish

1/4 cups Fresh cilantro, chopped

1/4 cups green onions, thinly sliced

1/2 pcs jalapeño, thinly sliced (optional)

2 pcs Lime wedges

To Serve

8 oz tortilla chips

4 cups pita chips or vegetable crudités (optional)

Method

Prepare Aromatics & Beans

Sauté aromatics

Heat a 10-inch skillet over medium heat. Add olive oil. When hot, add diced onion and cook until translucent, 4–5 minutes. Stir in minced garlic and diced green chilies and cook 30–45 seconds until fragrant.

Season

Stir in ground cumin, chili powder, smoked paprika, salt, and black pepper. Cook 30 seconds to bloom the spices.

Combine beans

Add the drained/rinsed black beans to the skillet and stir to combine with the aromatics. Cook 1–2 minutes to warm the beans through. Remove from heat.

Mash and mix base

In a medium bowl, combine the refried beans, softened cream cheese, and Mexican crema (or sour cream). Add the sautéed black beans and aromatics. Use a fork or potato masher to partially mash—leave some whole beans for texture—until the mixture is smooth but still slightly chunky. Taste and adjust seasoning with additional salt or pepper if needed.

Make Queso

Heat cream

In a small saucepan over low heat, warm the cream until it begins to steam but does not boil, about 3–4 minutes.

Melt cheeses

Lower the heat to very low and add the shredded monterey jack and cheddar and the cubed processed cheese (if using). Stir constantly until cheeses fully melt and the mixture is smooth and glossy, about 4–6 minutes. If the queso seems too thick, add up to 2 tablespoons more cream or a splash of milk to reach desired consistency.

Finish queso

Taste and, if desired, stir in a pinch more salt or a small pinch of cayenne for heat. Keep warm on the lowest heat, stirring occasionally.

Assemble & Bake (Optional) / Serve

Assemble layered dip

Preheat oven to 350°F (175°C) if you plan to bake. Spread the prepared bean mixture evenly in an ovenproof 8-inch or similar shallow baking dish. Pour or spoon the warm queso evenly over the bean layer, smoothing the top.

Bake (optional)

If you prefer a hot bubbling top, bake the assembled dip for 12–15 minutes until the edges bubble and top is lightly golden. If you prefer a no-bake version, simply spoon warm queso over the bean layer and skip baking.

Garnish

Remove from oven (if baked) and let rest 3–5 minutes. Sprinkle chopped cilantro and sliced green onions over the top. Add thin jalapeño slices if using and serve with lime wedges on the side.

Serve

Place the dip on a serving board with tortilla chips and optional pita chips or crudités. Scoop with chips and enjoy warm or at room temperature.