Break out your party hats because you’re in for a treat today. We’re celebrating Cinco de Mayo today with gorgeous spring weather and this irresistible Cheesy Mexican Bean Dip.

This is destined to become the go-to crowd  pleaser at all the spring and summer parties to come.

This is a must-try drip because:

• It’s way too easy
• You can make it ahead of time; it reheats beautifully
• It goes crazy well with chips, veggies, crackers, or bread
• It’s a flavor explosion in your mouth

How stoked was I when Sargento® asked me to try their 4 Cheese Mexican blend? Words cannot describe. Because 4x the cheese is 4x the dreamy.

This 4 Cheese Mexican blend is a favorite of mine because the family adores it, and the quick-melting blend of Monterey Jack, Cheddar, Queso quesadilla, and Asadero creates delicious Mexican flair.

Sargento® 4 Cheese Mexican blend is not only ideal for this cheesy creamy bean dip, but it’s fab for quesadillas,tacos, burrito, nachos, you name it.

Now all you need are some pinto beans, cream cheese, chunky salsa, green chilies, and a generous topping of allthecheese.

You know this is gonna be awesome.

Like, instant-inhalation awesome.

It’s fiesta time. Get dippin.’

Happy Cinco de Mayo!

Cheesy Mexican Bean Dip

5 from 2 ratings

Print Pin SaveSaved

This Cheesy Mexican Bean Dip is an instant crowd pleaser! It's creamy, cheesy, and absolutely irresistible! It's make-ahead easy.

Prep Time: 5 minutes mins

Cook Time: 15 minutes mins

Total Time: 20 minutes mins

Servings: 8 servings

Author: Amy Dong

Ingredients  

1x2x3x

• 15 oz can pinto beans, drained
• 1 oz taco seasoning mix, store bought or homemade
• 4 oz softened cream cheese
• ½ cup chunky salsa, your choice of heat
• 4 oz chopped green chilies, drained
• ½ cup Sargento® fine cut four cheese Mexican blend
• Optional: chopped green onions or cilantro for garnish

Instructions

• Preheat oven to 350F with rack on upper position. In the bowl of a food processor, place the beans, seasoning mix, and cream cheese. Process until smooth. Transfer mixture to an oven proof serving pan.
• Use a wooden spoon to hand mix in the salsa and green chilies. Top evenly with cheese. Bake 15 minutes in preheated oven or just until cheese is bubbly and golden brown. Garnish with green onions or cilantro, if desired. Serve with chips, crackers, veggies, or bread.

Notes

Can be made a few hours ahead of time. Simply reheat in oven or microwave when ready to serve.

Click here to add your own private notes.

Nutrition (per serving)

Calories: 133kcal | Carbohydrates: 13g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 21mg | Sodium: 669mg | Potassium: 213mg | Fiber: 4g | Sugar: 3g | Vitamin A: 647IU | Vitamin C: 4mg | Calcium: 89mg | Iron: 1mg

Course: Appetizer, Snack

Cuisine: Mexican American, Tex-Mex

Method: Assemble, Bake