Bean and Cheddar Dip Recipe
  • 1 medium onion, diced fine
  • 3 tbsp olive oil (for cooking and flavor)
  • 2 tbsp green peppers (canned, diced)
  • 1-15 oz can refried beans
  • 1/4 cup sharp cheddar cheese, grated
  • 3 tbsp chicken stock or water
  • 2 tbsp chili powder
  • 1 tbsp Mexican oregano
  • 4 green onions (scallions), sliced
  • Salt and pepper to taste
  1. Preheat oven to 400 degrees.
  2. Heat olive oil in a small saucepan over medium heat. Add chopped onion. Season immediately with salt. Cook over medium heat, stirring occasionally, until onion is translucent. Stir in green peppers and cook for approximately 2 minutes. Stir in chili powder, oregano and black pepper. Stir well to combine.
  3. Add refried beans and stock or water. Reduce heat to medium low and cook until heated through, stirring frequently. Add cheese a handful at a time, stirring each batch until it is completely incorporated. (Reserve some cheese for garnish.) Stir in green onions and remove from heat.
  4. Store covered for at least three hours or overnight in refrigerator.
  5. Place dip in an oven safe casserole or small cast iron skillet. Sprinkle with cheese and a few green onion stems. Bake at 400 degrees until cheese is bubbly. Serve immediately with bread, tortilla chips, corn chips, pita or whatever makes you happy.
  6. Share and Enjoy!
Recipe by Uncle Jerry's Kitchen at