Bean dip is a San Antonio favorite. It’s such a distinctly Texan recipe that the very first Texan entry in Clementine Paddleford’s Great American Cookbook is For Bobbie Coleman’s Texas Bean Dip, and was served to Mrs. Paddleford just a few miles from my home, in the Alamo Heights district of San Antonio. She declared that bean dip “True Texas Cuisine.” We Texans couldn’t agree more.
This version is a kitchen-sink kind of bean dip. the ingredients are everything you’d expect to see on a quesadilla or other Tex-Mex classics, all added to a single pot and simmered with a little love… And then of course, we tossed in some bacon, because everything is better with bacon. Even in Texas. We used a store bought salsa for this dish, but you could definitely use some fresh, homemade Pico de Gallo and homemade refried beans for a fresher version.
A warning though. This recipe makes a LOT of dip. You’re sure to have leftovers unless you’re feeding a crowd, which makes this perfect for Game-day. if you do have leftovers though, just whip up some tacos for dinner and use it on those. that’s what we’re doing!
Whip up a batch and let us know what you think, we’d love to hear from you!
- 1 (14.5 ounce) can refried beans (Traditional)
- a splash of chicken stock (optional)
- 1/2 cup sour cream
- 1/2 cup cooked bacon
- 1 cup shredded sharp cheddar cheese
- 1/2 cup salsa (mild or spicy, choose your own heat level!)
- 1 small onion, diced
- Cook bacon until crispy. Drain on paper towels and crumble. Set aside.
- Heat refried beans, sour cream, salsa and chicken stock until just boiling. Reduce heat to medium low. Add cheese 1/3 at a time, stirring constantly. do not add next third until all cheese is completely melted. Stir in bacon and onions.
- Garnish with a bit of bacon, onions and a bit more cheese if desired. Serve hot.
- Share and enjoy