Overhead View of a white bowl filled with mexican bean dip and surrounded by chips and cherry tomatoes. They are all placed on a grey tray

Mexican Bean Dip

Mexican Bean Dip recipe made with easy ingredients
Course Appetizer
Cuisine Mexican
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people
Calories 536kcal
Author Healing Tomato


  • 1.5 cup Red Onions Finely Chopped
  • 1 Jalapeno Finely Chopped
  • 3/4 Green Bell Pepper Finely Chopped
  • 1 Plum Tomato Diced
  • 2 cloves Garlic Finely Chopped
  • 1/4 cup Black Olives Chopped
  • 1/2 block 1/3 Less Fat Cream Cheese
  • 2 Tbsp Taco Seasoning I used hot and spicy flavored
  • 2.5 cup Refried Pinto Beans
  • 1/4 cup Salsa Verde
  • 1/2 cup Red Salsa I used a slightly sweet version of Red Salsa
  • 2 Taco Shells Crumbled
  • 2.5 cup Cheese See Notes

For Garnish

  • 1/2 Jalapeno
  • Cilantro


  • Preheat oven to 425°
  • In a bowl, add all the ingredients except for the taco shells and Cheese
  • Mix well and transfer to a square casserole dish
  • Top with the shredded cheese. Be generous
  • Place it in the oven for 10 minutes
  • Remove and serve immediately


I used a blend of 3 cheeses for the topping.  I used Pepper Jack Cheese, Colby Jack Cheese and Cheddar Cheese.  For best results, use cheese block and shred them. 


Calories: 536kcal | Carbohydrates: 35g | Protein: 28g | Fat: 30g | Saturated Fat: 18g | Cholesterol: 89mg | Sodium: 2021mg | Potassium: 437mg | Fiber: 9g | Sugar: 12g | Vitamin A: 1660IU | Vitamin C: 32.9mg | Calcium: 637mg | Iron: 2.4mg