Spicy, creamy, and delicious Enchilada Bean Dip is a party favorite and a total crowd-pleaser.
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. 🙂
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?
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.
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:
A Party Favorite
How to make Enchilada Bean Dip recipe step by step?
1. Chop garlic, jalapeno, onions, and green bell pepper.
2. Chop the scallions and fresh cilantro.
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 ¾ - 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
Enchilada Bean DipVegetarian, Gluten-free
for enchilada bean dip
- 1 ½ tablespoon extra virgin olive oil
- 1 tablespoon 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 tablespoon taco seasoning, I used Trader Joe's brand
- ½ cup sour cream, room temperature
- 4 ounces cream cheese, room temperature
- ¾ cup fresh cilantro, chopped
- ½ cup scallions, chopped
- ½ teaspoon cayenne pepper, optional
- 2 cups mexican cheese shredded & divided, 1 cup for the sauce, ¾ - 1 cup on top
- few scallions, chopped
- few cilantro, chopped
- few black olives, sliced
- Chop garlic, jalapeno, onions, and green bell pepper.
- Chop the scallions and fresh cilantro.
- 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 ¾ - 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 with scallions, cilantro, and black olives.
Creamy, spicy, cheesy perfection ! Crowd pleaser for sure.
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!
This recipe was a hit!
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!
Sharan - I'm so glad to hear that. Thanks so much for sharing your feedback. xoxo
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!
Really easy to make. I prepared ahead and baked on Christmas Day. It was such a time saver! It definitely tastes better warm .
this recipe was absolutely delicious and crowd pleasure!! Thanks for sharing this amazing recipe!!!
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.
I'm so glad you enjoyed it Amisha. Thanks for sharing! xoxo
Such a good recipe! It’s a hit with my girls and older family members! Thanks So much!
Divya Sharma says
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!!
Sheetal D. says
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!
Sapna Patel says
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!
Thanks for sharing Sapna. Which corn dip? Not sure if I have that on my site. Thank you!
Mandeep Dhaliwal says
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.
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.