An Edible Mosaic™

Everyday Fare With Extraordinary Flair

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
  • about
    • contact
    • accessibility
    • privacy policy
    • terms and conditions
  • cookbooks
  • recipes
  • explore world cuisine
    • arabic and middle eastern
    • asian
    • british
    • buffalo foods
    • czech
    • dutch
    • ethiopian
    • french
    • german
    • greek
    • indian
    • irish
    • italian
    • jamaican
    • jewish
    • latin
    • polish
    • russian and ukrainian
    • tex mex
    • thai
  • web stories
  • my other blog

Home » Type » Appetizers » Bean and Legume Dips » Cheesy Warm Bean Dip

Cheesy Warm Bean Dip

August 2, 2013 by Faith 20 Comments

Cheesy Warm Bean Dip

A couple times a year my family makes dinner comprised entirely of appetizers.

Like breakfast for dinner, these appetizers-turned-main-courses are some of our favorite meals. Christmas Eve is always a meal of little bites that everyone looks forward to, and just for the fun of it, a couple weeks ago at my parents’ house we decided to do the same thing.

Cheesy Warm Bean Dip 2

Everyone’s favorites were in abundance (like a cheese and cracker tray, spinach-artichoke dip, crudités, and homemade chicken wings), but this bean dip was the complete star of the show.

And I had no problem making it the star of my meal.

Pacific Foods was kind enough to recently send me a sampling of their baked and refried beans (thank-you, Pacific!). The vegetarian organic refried pinto beans in particular were fantastic, especially in this dip…I also think refried black beans would be delish.

What is your favorite appetizer to make into a full meal?

Cheesy Warm Bean Dip 3

Print
Cheesy Warm Bean Dip
Prep time:  15 mins
Cook time:  20 mins
Total time:  35 mins
Yield: 1 (9 by 5-inch loaf pan); about 12 servings
 
Ingredients
  • 1 (13.6 oz/385 g) container Pacific Foods Vegetarian Organic Refried Pinto Beans
  • 4 oz (115 g) cream cheese, softened
  • ½ cup (115 g) plain, low-fat yogurt
  • ½ medium onion, finely diced
  • ½ teaspoon cumin
  • ½ teaspoon chili powder
  • ½ teaspoon dried oregano
  • ½ teaspoon granulated garlic powder
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • 6 oz (170 g) sharp white cheddar cheese, shredded (or use a full 8 oz/225 g if you want!)
  • 1 cup (150 g) cherry tomatoes, chopped
  • ½ cup (60 g) pitted black olives, sliced
  • 1 tablespoon chopped parsley leaves, for garnish (optional)
  • Tortilla chips, for serving
Instructions
  1. Preheat oven to 400F.
  2. Stir the refried beans and spread them in the bottom of a 9 by 5-inch loaf pan.
  3. Stir together the cream cheese, yogurt, onion, cumin, chili powder, oregano, garlic powder, salt, pepper, and ⅔ of the shredded cheese (reserving ⅓ of the shredded cheese for topping). Spread the cheese mixture on top of the refried beans.
  4. Spread the tomatoes on top of the cheese mixture, and then sprinkle the olives on top. Top with the reserved ⅓ of the shredded cheese.
  5. Bake until bubbling in the center, about 20 minutes. If you want it more browned on top, run it under the broiler for a couple minutes (stay with it, because it will brown quickly under the broiler!).
  6. Sprinkle the parsley on top; serve warm with tortilla chips for dipping.
3.5.3251

Disclaimer: I received samples of baked and refried beans for free from Pacific Foods. I was under no obligation to review this product, and as always, opinions stated are my own.

Filed Under: Bean and Legume Dips, Cheesy Dips, Gluten Free Tagged: Appetizers, Bean Dip, Game Day Foods, Pacific Foods, Party Foods, Recipes, Vegetarian Organic Refried Pinto Beans

Comments

  1. grace says

    August 5, 2013 at 3:08 pm

    i would park myself in front of this and not get up until i was absolutely miserable and disgusted with myself. :)

    Reply
  2. Amy says

    August 4, 2013 at 12:41 am

    I love the idea of a dinner comprised entirely of appetizers. You can get lots of delicious little nibbles on your plate without having to commit to a whole meal. And vegetarian refried beans? Definitely on my tastebuds’ favourites list :)

    Reply
  3. Veronica says

    August 3, 2013 at 2:29 pm

    I would definitely eat this for a meal! Dips are my favorite thing ever and many times I’ve traded in entire meals so I could eat a huge portion – lol! Esp guacamole and Mexican corn dip. Yummo. There’s also this fresh veggie pizza appetizer that you use crescent roll dough as the crust, bake it, smear dill dip on top, then top with fresh broccoli, green onion, olive, cheddar cheese, tomato, etc. So good! I eat that as a meal too.

    Reply
  4. Joanne T Ferguson says

    August 2, 2013 at 10:34 pm

    G’day Faith!
    Your photo and recipe makes me want to dive right in, true!
    What a GREAT recipe for entertaining too!
    Cheers! Joanne

    Reply
  5. Ashley - Baker by Nature says

    August 2, 2013 at 8:39 pm

    I could see myself eating this entire pan of dip within a one night span…

    Reply
  6. Laura (Tutti Dolci) says

    August 2, 2013 at 3:58 pm

    Yes please, I could easily turn this dip into dinner!

    Reply
  7. dixya| food, pleasure, and health says

    August 2, 2013 at 1:31 pm

    i love appetizer spread on dinner parties- you eat all night long :P these bean dip would be totoally awesome to have

    Reply
  8. Alyssa (Everyday Maven) says

    August 2, 2013 at 12:41 pm

    Bean dips are addictive and this one looks awesome. Seems perfect for the cool, somewhat rainy day we are having here today!

    Reply
  9. Erica says

    August 2, 2013 at 11:29 am

    Appetizers for dinner is THE BEST. So so good. And bean dip is always a hit- totally comforting. YUM!

    Reply
  10. Joanne says

    August 2, 2013 at 8:04 am

    I don’t throw enough parties to make all the appetizers I want to try so I’m always turning them into main meal for dinner! This bean dip looks absurdly fabulous. There’s no way I’d be able to stop at an appetizer sized portion!

    Reply
  11. Katrina @ Warm Vanilla Sugar says

    August 2, 2013 at 7:19 am

    This bean dip is my jam! Love all the good stuff in there!

    Reply
  12. Rosa says

    August 2, 2013 at 7:08 am

    Terrific! This dip looks really appetizing.

    Cheers,

    Rosa

    Reply
  13. Kelsey @aslolife says

    August 2, 2013 at 6:53 am

    I love anything that I can dip chips into, and this looks so amazing! Love the yogurt layer too–who needs sour cream anymore?

    Reply
  14. Lori @ RecipeGirl says

    August 2, 2013 at 6:32 am

    Perfect for a weekend Happy Hour.

    Reply
  15. Trix says

    August 2, 2013 at 6:27 am

    Appetizers are always my favorite part of a meal, so I would be all over that little feast of yours! This bean dip looks super good.

    Reply

Trackbacks

  1. dip recipes, bruschettas, and guacs; 20+ homemade recipes. says:
    March 9, 2016 at 6:57 pm

    […] Cheesy Warm Bean Dip […]

    Reply
  2. Buffalo Chicken Pizza | Well Plated by Erin says:
    January 9, 2015 at 3:58 pm

    […] Cheesy Warm Bean Dip from An Edible Mosaic […]

    Reply
  3. Game Day Recipes - Sweet as a Cookie says:
    January 4, 2015 at 10:31 pm

    […] Cheesy Warm Bean Dip […]

    Reply
  4. Tailgating Food: 25 Dessert and Appetizer Recipes for Game Day says:
    January 29, 2014 at 3:37 pm

    […] (pictured above) Mini Chicken Chimichangas – Views From the ‘Ville (pictured above) Cheesy Warm Bean Dip – An Edible Mosaic (pictured above) Crispy Parmesan Potatoes (serve with sour cream to dip […]

    Reply
  5. 75+ Appetizer Recipes | A Night Owl Blog says:
    January 21, 2014 at 2:01 pm

    […] Cheesy Warm Bean Dip | An Edible Mosaic […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Rate this recipe:  

Hello and welcome to An Edible Mosaic! This is my recipe collection of international favorites and updated American classics with an emphasis on seasonal dishes. Here you’ll find a focus on real foods that sustain body and mind, bring people together, and make a house a home.

 

Affiliate Disclosure

An Edible Mosaic is monetized in part though affiliate links, and as an Amazon Associate I earn from qualifying purchases. This means that if you click on an affiliate link and/or purchase an item after clicking on an affiliate link, I may receive a percentage of the sales price. I only recommend products that I love and use. To learn more, please read my Privacy Policy.

meet faith

I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube

an edible mosaic cookbook

affiliate disclosure

An Edible Mosaic is monetized in part though affiliate links, and as an Amazon Associate I earn from qualifying purchases. This means that if you click on an affiliate link and/or purchase an item after clicking on an affiliate link, I may receive a percentage of the sales price. I only recommend products that I love and use. To learn more, please read my Privacy Policy.

Home | About | Accessibility | Privacy Policy | Terms and Conditions | Contact

Copyright © 2023 | Faith Gorsky, An Edible Mosaic™ | All Rights Reserved