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December 17, 2021 18 Comments

Enchilada Bean Dip (vegetarian, gluten-free)

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Spicy, creamy, and delicious Enchilada Bean Dip is a party favorite and a total crowd-pleaser.Enchilada Bean Dip (vegetarian, gluten-free)

This dish is a holiday favorite. I recently made this hot party appetizer on two separate occasions… for a holiday party and for Krish’s (my son) birthday. They were a huge hit at both events. 

I mean, when your mother-in-law and sister-in-law take all the leftovers home, ya know it’s good. 🙂
Enchilada Bean Dip (vegetarian, gluten-free)

What is Enchilada Bean Dip?

Inspired by my Black Bean Enchilada Pasta, this is simply a dip version of the pasta dish. The main ingredients are pretty much the same with the addition of green bell pepper, cream cheese, and black olives for garnish.

Can I make this recipe vegan, gluten-free?

For a vegan option: use a vegan Mexican 3-cheese blend, vegan cream cheese, and vegan sour cream.

This recipe is already gluten-free.

Can I make Enchilada Bean Dip ahead of time?

Yes!

You can prep this dish up to two days in advance. You can make the entire dish and cover with foil and place it in the fridge. Once you’re ready to bake, place the baking dish in the oven to bake.

Enchilada Bean Dip (vegetarian, gluten-free)

Tips on making Enchilada Bean Dip:

  • Prep all the ingredients in advance.
  • Saute the veggies. Add the enchilada sauce and beans.
  • Add the cheeses and sour cream. 
  • Pour into a baking dish and bake.
  • Once it is baked, leave the dip alone for 30 minutes so the appetizer sets else you will end up with a soupy mess.

Ingredients you’ll need for Enchilada Bean Dip:

Enchilada Sauce: I love using Hatch Organic Enchilada sauce, but whatever brand you like works. 

Cheese: You’ll need Mexican blend cheese which is usually a combo of cheddar, jack, and Colby cheeses.

Cream Cheese: Cream cheese in this recipe is so important, it adds so much creaminess.

Sour Cream: Sour cream brings a slightly more tart flavor to this recipe, it’s creamy and so good.

Basics: Onions, Garlic, Green Bell Pepper.

Jalapeno: I love spice so I recommend keeping the seeds inside the jalapenos. You’ll need the kick given the amount of cheese and sour cream in this recipe.

Spices: Taco Seasoning, Cayenne Pepper, and salt.

Oil: I just use simple avocado oil for this recipe.

Enchilada Bean Dip is:

Creamy
Cheesy
Indulgent
Addicting
A Party Favorite
Crowd-pleaser
Vegetarian
Gluten-free

Enchilada Bean Dip (vegetarian, gluten-free)

How to make Enchilada Bean Dip recipe step by step?

Prep

1. Chop garlic, jalapeno, onions, and green bell pepper.
2. Chop the scallions and fresh cilantro.

Cook

1. Heat up a pan on medium heat, once hot, add oil followed by garlic and jalapenos. Cook for a minute.
2. Add onions and green bell pepper. (not too much because the cheese and taco seasoning has enough salt). Cook for 7-8 minutes until bell peppers are lightly browned.
3. Now add the enchilada sauce and black beans. Stir.
4. Add taco seasoning. Stir.

5. Add sour cream and cream cheese. Stir. It’ll slowly become nice and creamy in a couple of minutes.
6. Now add cilantro and scallions. Stir.
7. Add 1 cup of Mexican blend cheese. Stir.
8. Add cayenne pepper (optional).

9. Transfer the dip into a baking dish – I used a 7″ x 11″ baking dish. 
10. Top with 3/4 – 1 cup of cheese.
11. Cover with foil and bake in the oven at 400 degrees for 20 minutes covered. Then bake for 5 minutes uncovered. Then broil for 1 minute. 
12. Remove from the oven and let it sit for at least 30 minutes because the dip will be jiggly. Let it settle else you will end up with a soupy mess.

13. Garnish with scallions, cilantro, and black olives.

 

Pin & Enjoy!

 

More Holiday Appetizers!

  • Burrata Caprese Crostini
  • Sun-dried Tomato Ricotta Crostini
  • Mexican Stuffed Mushrooms
  • Masala Corn Toastie
  • 5 Layer Mexican Dip
  • Vegetarian Indian Nachos

 

Pin Recipe Print Recipe

Enchilada Bean Dip

Spicy, creamy, and delicious Enchilada Bean Dip is a party favorite and a total crowd-pleaser.
5 from 19 votes
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course Appetizer
Cuisine Mexican
Diet Vegetarian, Gluten-free
Servings: 16 servings
Calories: 143kcal
Author: Nisha

Equipment

Our Place Pan

Ingredients

for enchilada bean dip

  • 1 1/2 tbsp extra virgin olive oil
  • 1 tbsp garlic chopped
  • 2 jalapeños with seeds
  • 1 medium onion chopped
  • 1 green bell pepper chopped
  • 16 ounces can medium enchilada sauce I love Hatch Chile (use medium for more spice)**
  • 15 ounces can organic black beans drained & rinsed
  • 3 tbsp taco seasoning I used Trader Joe's brand
  • 1/2 cup sour cream room temperature
  • 4 ounces cream cheese room temperature
  • 3/4 cup fresh cilantro chopped
  • 1/2 cup scallions chopped
  • 1/2 tsp cayenne pepper optional
  • 2 cups mexican cheese shredded & divided 1 cup for the sauce, 3/4 - 1 cup on top

for garnish

  • few scallions, chopped
  • few cilantro, chopped
  • few black olives, sliced

Instructions

Prep

  • Chop garlic, jalapeno, onions, and green bell pepper.
  • Chop the scallions and fresh cilantro.

Cook

  • Heat up a pan on medium heat, once hot, add oil followed by garlic and jalapenos. Cook for a minute.
  • Add onions and green bell pepper. Add just a tiny pinch of salt (not too much because the cheese and taco seasoning has enough salt.) Cook for 7-8 minutes until bell peppers are lightly browned.
  • Now add the enchilada sauce and black beans. Stir.
  • Add taco seasoning. Stir.
  • Add sour cream and cream cheese. Stir. It'll slowly become nice and creamy in a couple of minutes.
  • Now add cilantro and scallions. Stir.
  • Add 1 cup of Mexican blend cheese. Stir.
  • Add cayenne pepper (optional).
  • Transfer the dip into a baking dish - I used a 7" x 11" baking dish.
  • Top with 3/4 - 1 cup of cheese.
  • Cover with foil and bake in the oven at 400 degrees for 20 minutes covered. Then bake for 5 minutes uncovered. Then broil for 1 minute.
  • Remove from the oven and let it sit for at least 30 minutes because the dip will be jiggly. Let it settle else you will end up with a soupy mess.

Garnish

  • Garnish with scallions, cilantro, and black olives.

Video

https://www.honeywhatscooking.com/wp-content/uploads/2021/12/Enchilada-Bean-Dip-2.mp4

Nutrition

Calories: 143kcal | Carbohydrates: 9g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 25mg | Sodium: 513mg | Potassium: 157mg | Fiber: 3g | Sugar: 3g | Vitamin A: 621IU | Vitamin C: 11mg | Calcium: 123mg | Iron: 1mg
Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking!

 

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Filed Under: Appetizers, Christmas, Easy Recipes, Fall, Game Day, Gluten-Free, Lentils & Beans, Mexican, One Pot Meal, Thanksgiving, Vegetarian, Winter Tagged With: Recipes

Previous Post: « Vegetable Lasagna (gluten-free option)
Next Post: Spinach Cheese Fondue (10 Ingredients) »

Reader Interactions

Comments

  1. Sneha says

    December 22, 2021 at 2:25 pm

    5 stars
    Creamy, spicy, cheesy perfection ! Crowd pleaser for sure.

    Reply
  2. Jyoti says

    December 24, 2021 at 9:00 am

    5 stars
    This is so yummy! The flavors work so well together! Made this for me and my husband and we finished half of it in one night! Lol definitely going to make again and bring this to family and friends events!

    Reply
  3. KK says

    December 26, 2021 at 4:29 am

    5 stars
    This recipe was a hit!

    Reply
    • honeywhatscooking says

      December 27, 2021 at 12:19 am

      Thank you!

      Reply
  4. Sharan says

    December 26, 2021 at 7:46 am

    5 stars
    I made this dish for Christmas and it was such a crowd pleaser. It was the first dish to go! It was creamy and just spicy enough! Everyone was asking for the recipe. I’ll definitely be making this again. Thank you so much!

    Reply
    • honeywhatscooking says

      December 27, 2021 at 12:18 am

      Sharan – I’m so glad to hear that. Thanks so much for sharing your feedback. xoxo

      Reply
  5. kim says

    December 26, 2021 at 9:48 am

    5 stars
    Nisha, you’ve done it again! This recipe is absolutely delicious. I didn’t have all the ingredients, as so many stores were closed on Christmas Day, so I improvised by adding a bit of jarred salsa in lieu of cilantro and peppers. It turned out fantastic. I could eat this all day, everyday! Sooo delicious!

    Reply
  6. Anonymous says

    December 26, 2021 at 2:21 pm

    5 stars
    Really easy to make. I prepared ahead and baked on Christmas Day. It was such a time saver! It definitely tastes better warm .

    Reply
  7. Sukhi says

    December 27, 2021 at 6:15 pm

    5 stars
    this recipe was absolutely delicious and crowd pleasure!! Thanks for sharing this amazing recipe!!!

    Reply
  8. Amisha says

    December 27, 2021 at 11:43 pm

    5 stars
    I made this Dip for my family for Christmas. They all loved it!!! The recipe was so easy to follow. Thank you so much for sharing.

    Reply
    • honeywhatscooking says

      December 28, 2021 at 3:18 am

      I’m so glad you enjoyed it Amisha. Thanks for sharing! xoxo

      Reply
  9. Dee says

    December 29, 2021 at 4:15 pm

    5 stars
    Such a good recipe! It’s a hit with my girls and older family members! Thanks So much!

    Reply
  10. Divya Sharma says

    December 30, 2021 at 9:05 am

    5 stars
    PLEASE MAKE IT!!!! Oh my gosh I don’t know why it took me so long to try it but I sure do hope I would’ve made it earlier. The recipe comes along super fast, can make it in advance (I just baked it with cheese the day of the party!) And leftovers if you have any stores well. The recipe is so well written, is easy to follow and directions are to the point. This will be a staple at our parties!!

    Reply
  11. Sheetal D. says

    December 31, 2021 at 12:25 pm

    5 stars
    Made this for Christmas as an appetizer and it was a definite crowd pleaser! I’m going to half the recipe and make it again for New Years. I made a no green chili version and used mild enchilada sauce and it’s toddler approved!

    Reply
  12. Sapna Patel says

    January 1, 2022 at 5:52 am

    5 stars
    Amazing!!!! Tried this 1 week after the corn dip, both were great but this was the family favorite!! Mixed all my favorite things and is creamy goodness!! Will def make again!

    Reply
    • honeywhatscooking says

      January 1, 2022 at 8:40 am

      Thanks for sharing Sapna. Which corn dip? Not sure if I have that on my site. Thank you!

      Reply
  13. Mandeep Dhaliwal says

    January 2, 2022 at 10:59 pm

    5 stars
    Best dip I’ve ever made. Thanks for your recipes. Turned out soooo delicious so creamy so goood. Can’t wait to make it again.

    Reply
  14. NT says

    March 21, 2022 at 4:49 am

    5 stars
    This is am amazing recipe The best part is you can make this in advance . Everyone loved it . I am going to make this again.

    Reply

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A foodie who is passionate about living a healthy-ish lifestyle, cooking, and traveling. You'll find a mix of everything here and lots of seasonal content. I moved from Jersey City leaving behind my family & friends to beautiful Southern California for love. I'm adjusting to the laid-back SoCal lifestyle and learning a lot about myself along the way. Come join me on a soul searching journey and I'll tell YOU "what's cooking" through my love for food, fashion, and travel.

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