Cheesy Bean Dip
This heavenly hot, creamy and Cheesy Bean Dip is a keeper! It’s made with a can of bean with bacon soup, lots of cheese, diced tomato, green onions and jalapeno peppers. The taste can only be considered awesome! I served this bean dip on tortilla chips as well as vegetable dippers and it was extremely well received. I could have eaten almost the whole batch myself! This succulent bean dip is certainly one you will want to try soon.
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This is another one of those delicious recipes I had clipped almost 35 years ago and saved but never got around to making until a couple of weeks ago. I’m not sure where the original recipe came from. It may have been from Campbell’s Soups since it uses a can of their bean with bacon soup, but I honestly can’t remember and I couldn’t find this recipe in their archives. Recipes evolve though, and this one may have as well over the years.
I made this quick and easy recipe for our Vacation Bible School Worker’s Brunch at our church. Oh, my, it was wonderful. It had just enough heat from the jalapeno peppers, lots of creamy smoothness from the cheese, and texture and taste provided by the bean soup, tomatoes, and green onions.
The one thing about this dip that needs to be noted is that it really needs to be served hot. After sitting out for an hour or two it starts to harden a little and it’s a lot harder to dip out onto dippers. I had to microwave it several times to keep it warm and soft enough for serving over a three-hour period.
If you’re looking for a tasty dip to tantalize your taste buds, then Cheesy Bean Dip will certainly do it. The main recipe has only 5-ingredients plus your dippers so it’s quick and easy. This recipe does use a can of bean and bacon soup which does not make this particularly healthy. If you make your own bean and bacon soup from scratch you can make it gluten free, but Campbell’s bean and bacon soup does include wheat.
The taste is spectacular however. So if you have a houseful of company coming soon, then consider trying this really easy and satisfying dip recipe that only takes about 5-10 minutes to make! It’s a great dip to make for holidays including New Year’s, Super Bowl Sunday or the summer holidays.
Cheesy Bean Dip should be served hot. When this dip is hot, fresh from the stove, it can only be referred to as succulent!
Cheesy Bean Dip is a terrific appetizer for any potluck or tailgating party.
Cheesy Bean Dip is a marvelous appetizer for parties but, quite frankly, I could eat it for lunch! You can serve Cheesy Bean Dip with Fritos, tortilla chips, or veggie dippers. We also served this on crackers and it did well on them, too.
Here’s what I did.
Start with a can of Bean and Bacon Soup. Place canned soup in a medium-sized sauce pan over low to medium heat.
Add cheese. I used Monterey Jack-Colby Cheese.
Add diced tomatoes, diced green onions, and jalapeno pepper on top and heat over low heat until cheese melts and mixture is heated through.
Here I’ve stirred the mixture to combine it.
It’s important to get the cheese thoroughly melted. But make sure your heat isn’t so hot that the cheese scorches.
Serve Cheesy Bean Dip hot with tortilla chips, veggie dippers or crackers.
Here’s another picture that shows all the ingredients. The bacon from the soup permeated the flavors injecting a smoky, savory flavor to the dip that was heavenly. Cheesy Bean Dip is a wonderful dip for office parties, too. You can heat this in the microwave if you do it carefully. I only allowed myself one chip with Cheesy Bean Dip because everyone wanted it. I loved the heat from the jalapeno peppers.
Keep Cheesy Bean Dip warm. You may have to microwave or put in your oven after 30-45 minutes or so if you are still entertaining.
Here’s the recipe.
CHEESY BEAN DIP
(Recipe adapted from a magazine or the back of a package or can, circa 1970s or early 1980s)
Cheesy Bean Dip
Equipment
- 1 one-quart sauce pan
- 1 wooden spoon
- measuring cups
- measuring spoons
- 1 sharp knife to cut vegetables
Ingredients
- 1 can condensed bean with bacon soup
- 2 cups monterey jack cheese shredded, I used Monterey Jack/Colby Cheese
- 1/2 cup canned tomatoes chopped, I used 1 Roma tomato, diced
- 1 tbsp. onion finely chopped, I used 1 green onion, sliced
- 1 tbsp. jalapeno peppers finely chopped
- corn or tortilla chips as dippers
- assorted veggies for dippers
Instructions
- In one-qt. saucepan over low heat, combine soup, cheese, tomatoes, onion and peppers.
- Heat until cheese is melted stirring often.
- Serve as a dip with corn or tortilla chips or vegetable dippers.
- Makes 2 ½ cups.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
- 1 can condensed bean with bacon soup
- 2 cups shredded Monterey Jack cheese (I used Monterey Jack/Colby Cheese)
- ½ cup chopped canned tomatoes (I used 1 Roma tomato, diced)
- 1 tbsp. finely chopped onion (I used 1 green onion, sliced)
- 1 tbsp. finely chopped jalapeno peppers
- corn or tortilla chips as dippers
- assorted veggies for dippers
- In one-qt. saucepan over low heat, combine soup, cheese, tomatoes, onion and peppers.
- Heat until cheese is melted stirring often.
- Serve as a dip with corn or tortilla chips or vegetable dippers.
- Makes 2 ½ cups.
Cheesy Bean Dip is so festive. This is a great dip for holiday parties. It’s really pretty with the red from the tomatoes and the green from the green onions and jalapeno peppers!
Because of the beans, this is a very hearty dip. It fills you up quickly!
This dip is also great for tailgating parties and special events like the Super Bowl! Each mouthful of Cheesy Bean Dip is filled with lots of gooey cheese, beans, jalapeno peppers, green onions and tomatoes. Yum. This close up shows the ooey gooey cheesy deliciousness of Cheesy Bean Dip. Oh, my!
You may also enjoy these delicious recipes!
Cheesy Bean Dip
Equipment
- 1 one-quart sauce pan
- 1 wooden spoon
- measuring cups
- measuring spoons
- 1 sharp knife to cut vegetables
Ingredients
- 1 can condensed bean with bacon soup
- 2 cups monterey jack cheese shredded, I used Monterey Jack/Colby Cheese
- 1/2 cup canned tomatoes chopped, I used 1 Roma tomato, diced
- 1 tbsp. onion finely chopped, I used 1 green onion, sliced
- 1 tbsp. jalapeno peppers finely chopped
- corn or tortilla chips as dippers
- assorted veggies for dippers
Instructions
- In one-qt. saucepan over low heat, combine soup, cheese, tomatoes, onion and peppers.
- Heat until cheese is melted stirring often.
- Serve as a dip with corn or tortilla chips or vegetable dippers.
- Makes 2 ½ cups.
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