Can this Bean Dip Be made ahead of time?
If you are making this Cheesy Refried Bean Dip Recipe ahead of time, prepare the recipe according to the directions below but don’t bake. Cover with plastic wrap and place in the refrigerator for up to 2 days in advance.
Remove the plastic wrap and bake according to directions and serve as usual.
How To Reheat Bean Dip:
Easily reheat your bean dip leftovers by placing it in the microwave. You can also microwave individual servings.
If you prefer to reheat your food in the oven, place the bean dip in the oven at 325 degrees F. and cook for 15 minutes or until heated through.
Cream Cheese Bean Dip In The Slow Cooker:
Making this Cheesy Refried Bean Dip in the slow cooker or crockpot is a great idea if you are serving this at a party.
Prepare the bean dip according to the recipe directions, but rather than placing the dip in a baking pan, pour it into a slow cooker sprayed with nonstick cooking spray.
Top with cheese and green onions, as directed in the recipe, and cook on low for 2-3 hours then set heat on “low” or “warm” to keep it hot enough to serve.
How To Make Cheesy Refried Bean Dip:
Once you see how easy it is to make this Cheesy Refried Bean Dip, it will become a staple at your parties and gatherings!
To make this Cheesy Refried Bean Dip, start by preheating your oven to 350 degrees F.
While the oven is heating up, melt butter in a saucepan over medium heat and sauté some onion and garlic for a few minutes until the onions start to soften.
Add a can of refried beans to the mixture and mix until it is heated through and everything is combined.
Remove from heat and mix in cream cheese until well combined. Pour mixture into a 8×8-inch (or other small baking dish) sprayed with nonstick cooking spray.
Top with shredded Monterrey Jack cheese and bake for 15-20 minutes or until the cheese is melted and the bean dip is heated through.
Garnish with green onion, if desired.
Serve with tortilla chips and enjoy!
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