Skillet Bean and Cheese Dip

Skillet Bean and Cheese Dip

This Skillet Bean and Cheese Dip is the ultimate comfort food! Creamy refried beans are topped with green chilies, melted cheese, and a buttery crescent roll crust. It’s warm, cheesy, and perfect for dipping tortilla chips or veggies. Whether you’re hosting a party or just craving a cozy snack, this dip is a must-try. Plus, it’s easy to make and even easier to devour!

Ingredients:

  • 2 (8 oz.) tubes premade crescent roll dough
  • 8 oz. (½ can) Old El Paso refried beans
  • 2 oz. (½ can) Old El Paso green chilies
  • 4 oz. Mexican cheese blend
  • 4 oz. goat cheese, crumbled
  • 2 oz. salted butter, melted
  • 1 teaspoon garlic pepper
  • 1 teaspoon dried cilantro
  • Chopped tomatoes and cilantro for garnish

Instructions:

  1. Preheat oven to 350°F.
  2. On a floured surface, roll out crescent dough. Roll dough into 1 ½" balls and line the edge of an 11" Gotham skillet with them.
  3. On the inside of the skillet, surrounded by the dough balls, spoon out the bean dip and spread to fill the center.
  4. Top the beans with the chilies and then the cheeses.
  5. Brush the dough with melted butter and sprinkle with garlic pepper and cilantro.
  6. Bake for 17–20 minutes or until the cheese is fully melted and the dough is cooked/beginning to brown.
  7. Switch the oven to broil and allow to broil for about 5 minutes. Watch closely to avoid burning.
  8. Remove from the oven and let cool for 5 minutes before serving. Garnish with chopped tomatoes and cilantro.
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