Easy Bean and Cheese Dip

This baked bean and cheese dip is gooey, bubbly, and full of pinto beans, green chiles, and corn. It’s a great game day snack or for any party!

Mexican Cheese Dip Recipe | easy finger food recipes for a crowd

With the turn to cooler weather and comfort food cravings, we’ve got you covered with this skillet bean and cheese dip recipe! Check out that gooey, melty cheese, right? I created this vegetarian white chili cheese dip recipe especially for entertaining.

It’s perfect for parties: tailgating, a game day gathering, or a party table full of easy finger food recipes for a crowd. It’s a play on white chili, using white beans, mild green chiles, corn, and a gooey mess of Mexican cheeses (sans the typical chicken so it’s vegetarian!).

Key Ingredients You’ll Need

Here are the basic ingredients you’ll need for this tasty:

Pinto beans: These beans give the dip body and a savory flavor.
White beans: These are stirred in whole for texture, similar to a white chili.
Mexican blend cheese: Use a high quality cheese for best melty cheese pulls.
Greek yogurt: Whole milk Greek yogurt adds creaminess and a little tang; here it stands in for sour crema.
Diced green chiles: Mild canned chiles add a tangy flavor and a mild amount of heat.
Spices: My secret spices here are cumin, oregano, chili powder, and onion powder.
Toppings: To add a colorful topping, I like sprinkle with chopped red bell pepper, green onions, and corn.

Mexican Cheese Dip Recipe | cast iron skillet recipes | white bean dip | easy finger food recipes for a crowd

How to Make Bean and Cheese Dip

This bean and cheese dip recipe is very simple to make but it looks absolutely stunning for parties. Here’s what you’ll need to do:

Blend the base of the dip. Add the garlic to a food processor and process, then add the pinto beans, Greek yogurt, spices, and salt. Process until smooth.
Add everything to a skillet. Brush a cast iron skillet with olive oil. Add the bean mixture, then stir in the white beans, some cheese, green chiles, and hot sauce, if using.
Top it off. Top with the remaining cheese, then add diced red pepper, green onions, and frozen corn.
Bake until the cheese is melted. Bake at 375°F for about 20 minutes, until the cheese is melted. Serve warm with tortilla chips.

It makes the kitchen smell divine and is a total hit at parties. (Mine already has been downed multiple times!) If you’re into a little spice, add the hot sauce to this Mexican cheese dip recipe: the amount I’ve called for only adds a subtle kick.

Easy Variations

I love tweaking this recipe (since I’ve made it so many times!). Here are few things I like to try:

Turn up the heat: Add a minced jalapeño to the base (with seeds if you’d like it really spicy). Or, add a tablespoon or two of adobo sauce (from a can of chipotle chiles) for smoky spice.
Use black beans instead: Black beans work in place of the white beans for a similar flavor and texture.
Add different toppings: Drizzle with lime crema and sprinkle with pico de gallo, or add pickled red onions for a pink color.

What to Serve With Mexican Cheese Dip

Tortilla chips are an obvious dipper here, but here are some ways to round out a tray with this tasty dip:

Chips: Homemade tortilla chips make it even better.
Veggies: I love surrounding this dip with bell pepper strips, jicama sticks, and cucumber rounds. It makes a slightly lighter option!
Salsa and guac: Make a trio with restaurant style salsa recipe and simple guacamole.
A big game spread: Pair it with my Super Bowl food ideas or these Mexican appetizers.

How to Store and Reheat

You can store leftover dip in the refrigerator for up to 3 days. To reheat, bake it in a 350°F oven until the cheese melts again, about 10 to 15 minutes. You can also microwave in short bursts until it’s warmed through.

Dietary Notes

This bean and cheese dip recipe is vegetarian and gluten-free.