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Cheesey Baked Bean Dip

Cheesey Baked Bean Dip excerpted from Just Eat by Jessie James Decker.

This recipe is as delicious as it is simple. All it takes is five ingredients and a little time in the oven, and you’ve got a gooey, cheesy baked bean dip that will have everyone you know begging for the recipe. It’s perfect for game days, holidays, or anytime you need something hot and cheesy!

Cheesey Baked Bean Dip excerpted from Just Eat by Jessie James Decker.

Cheesey Baked Bean Dip

Jessie James Decker
Course Snack
Cuisine American
Servings 6 servings


  • 2 (15.5-ounce) cans pinto beans, rinsed and drained
  • 4 ounces cream cheese, softened
  • 1/2 cup sour cream
  • 2 tablespoons taco seasoning mix
  • 1-1/2 cups shredded Mexican cheese blend
  • sliced scallions (optional topping)
  • salsa (optional topping)
  • hot sauce (optional topping)
  • Tortilla chips, for serving


  • Preheat the oven to 350°F. Add the beans to a large bowl and mash with a potato masher or the back of a large spoon until softened and breaking apart.
  • Add the cream cheese, sour cream, taco seasoning, and 1/2 cup cheese and stir well to combine. Transfer to an 8 x 8-inch baking dish and top with the remaining cheese. Bake until the dip is bubbly and the cheese is golden, 20 to 30 minutes. Garnish with any of the optional toppings you’d like and serve hot with tortilla chips.


Just Eat by Jessie James Decker (© 2023). Photographs by Liz Schnoch. Published by Harper Collins.Recipe reprinted with permission from Just Eat by Jessie James Decker (Harper Collins, 2023). Photography by Liz Schnoch.
Keyword cream cheese, Hot sauce, Jessie James Decker, Just Eat, Mexican cheese blend, Pinto beans, Salsa, Scallions, Sour cream, Taco seasoning mix, Tortilla Chips

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