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Skillet Bean and Cheese Dip
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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:
- Preheat oven to 350°F.
- 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.
- On the inside of the skillet, surrounded by the dough balls, spoon out the bean dip and spread to fill the center.
- Top the beans with the chilies and then the cheeses.
- Brush the dough with melted butter and sprinkle with garlic pepper and cilantro.
- Bake for 17–20 minutes or until the cheese is fully melted and the dough is cooked/beginning to brown.
- Switch the oven to broil and allow to broil for about 5 minutes. Watch closely to avoid burning.
- Remove from the oven and let cool for 5 minutes before serving. Garnish with chopped tomatoes and cilantro.