Smokey Mexican Bean Dip is your new gameday appetizer! Beans, corn and peppers are mixed with a lightened up cheesy sauce, topped with more cheese and then baked to make a delicious appetizer!
This vegetarian appetizer is not spicy. Instead, it has a smokey flavor thanks to the poblano peppers and chili peppers. This is a dip that the whole family can enjoy!
If you are looking for more gameday appetizers, try my Crispy Old Bay Wings. These wings are baked in the oven and always a winner!
The best thing about this Mexican Bean Dip is that it only takes about 10 minutes of hands on time to prepare and uses pantry staple ingredients. Make this dip and take to your next party or tailgate. Everyone loves a cheesy dip and chips!
What is Mexican Bean Dip?
Mexican Bean Dip is a warm appetizer made up of two types of beans, vegetables, cheese and warm spices. It is made on the stove using an oven safe pan and then baked to allow the cheese to melt and the dip to solidify together.
Top the dip with your favorite Mexican inspired toppings! I like to use avocado slices and cilantro. You could use fresh salsa, sour cream or Cotija cheese! The options are endless.
Level of Difficulty: This Bean Dip recipe is simple! Some chopping, sauteing, mixing and baking is involved. All simple tasks, I promise!
Taste: This dip is NOT spicy! This Bean Dip has a smokey and sweet flavor with a creamy texture.
Time: Including prep and bake time, this appetizer takes less than 30 minutes to make!
- Extra Virgin Olive Oil: this is used to sauté the vegetables. Replace with butter if you do not have EVOO.
- Poblano Peppers: These peppers are mild and slightly sweet when sauteed. Substitute green peppers.
- Red Onion: Substitute a white onion.
- Chili Peppers in Adobe Sauce: I use the canned peppers. Find them in the International Section in your grocery store.
- Corn: 2 ears of fresh corn is best but if you do not have fresh corn, use a can of whole kernel yellow corn or frozen corn.
- Black Beans: Remember to drain and rinse your beans if using canned beans.
- White Beans: Substitute Navy Beans or Pinto Beans.
- Black Pepper
- Garlic Powder
- Chili Powder
- Adobe Sauce: This sauce comes directly from the can of peppers. The sauce adds a little heat to the bean dip.
- Cream Cheese: The cream cheese gives the dip a smooth and creamy consistency.
- Whole Milk Greek Yogurt: The Greek Yogurt helps to give the dip a creamy consistency with less fat content than cheese. If you do not have Greek Yogurt, use an entire stick of cream cheese or substitute sour cream.
- Shredded Cheese: I like to use a shredded Mexican cheese or Colby Jack cheese. Substitute your favorite cheese here! Queso and Cotija Cheese are great and authentic options.
- Sharp Knife: A sharp knife will be used to chop the red onion, poblano pepper and chili peppers.
- Large Cutting Board
- Can Opener
- Oven Safe Pan: I love this Lodge Cast Iron Pan. It doubles has two pans or a pan with a lid. You can take this pan directly from the stove to the oven.
How to Make Bean Dip
- Chop vegetables. Chop the red onion, poblano peppers and chili peppers into small pieces.
- Sauté vegetables. Sauté vegetables on the stove for 5 minutes until they are tender.
- Mix ingredients. Add white beans, black beans, corn and seasoning (cumin, paprika, salt, pepper, garlic powder and chili powder). Stir to combine all ingredients.
- Stir in soft ingredients. Add cream cheese, Greek yogurt and adobe sauce. Stir to mix together and melt the cheese.
- Top with additional cheese. Sprinkle on your favorite cheese.
- Bake. Bake until the cheese is melted on top.
- Use soft cream cheese. Using soft cream cheese will allow the cheese to fully mix and incorporate with the beans and vegetables.
- Control the spice level! If your family likes spicy foods, use more chili peppers and adobe sauce. If your family does not like spicy food, use less chili peppers and remove the seeds.
- Add colorful toppings when serving. A pop of color goes a long way to make a dish appear even more delicious. Top this bean dip with sliced avocado, cilantro, sliced jalapenos or thinly cut radishes.
How to Serve Mexican Bean Dip
- Serve this dip with tortilla chips or Fritos.
- For a healthier option, serve with carrots, sliced bell peppers and celery.
- Make it a meal! Put dip in tortillas and eat as tacos! Serve rice on the side.
- For a protein packed dish, add ground or shredded chicken. Simply eliminate one of the bean cans and keep the other ingredients the same.
Need a drink to go with gameday?
Try one of these:
Rate and Comment!
If you make this Smokey Mexican Bean Dip, please leave a rating and a comment or tag on Instagram @delmarvaliciousdishes!
Smokey Mexican Bean Dip (Skillet Recipe)
- 1 Sharp Knife
- 1 Cutting Board
- 1 Can Opener
- 1 Oven Safe Pan
- 2 tbsp Extra Virgin Olive Oil
- 2 Poblano Peppers Chopped
- 1/2 cup Red Onion Chopped
- 1-2 Chili Peppers in Adobe Sauce Chopped
- 15 oz Canned Corn Drained
- 15 oz Canned Black Beans Drained & Rinsed
- 15 oz Canned White Beans Drained & Rinsed
- 1/2 tsp Cumin
- 1 tsp Paprika
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1 tsp Garlic Powder
- 1/2 tsp Chili Powder
- 1-2 tsp Adobe Sauce
- 4 oz Cream Cheese
- 1/2 cup Whole Milk Greek Yogurt
- 1 cup Shredded Cheese Cojita, Mexican Blend, Colby Jack
- Preheat oven to 400.
- Add EVOO to an oven safe pan and heat to medium heat.
- Add poblano peppers, onion and chili peppers. Sauté for 5 minutes until vegetables are tender.
- Add corn, black beans and white beans. Stir to combine.
- Sprinkle with cumin, paprika, salt, pepper, garlic powder and chili powder. Stir to mix.
- Stir in adobe sauce, Greek yogurt and cream cheese until dip is creamy.
- Sprinkle with cheese. Bake for 10-15 minutes until cheese is hot and bubbly.