Three-Pepper Bean Dip Recipe
Three-Pepper Bean Dip Recipe photo by Taste of Home

Three-Pepper Bean Dip Recipe

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My husband’s great-grandmother and I spent time together creating this recipe after trying a similar version from his aunt. So it not only tastes delicious, it also has a lot of sentimental value. —Amber Massey, Coppell, Texas
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES:20 servings
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES: 20 servings


  • 1 can (16 ounces) refried beans
  • 1-1/2 cups (12 ounces) reduced-fat sour cream
  • 1 cup salsa
  • 4 green onions, chopped
  • 1 can (4 ounces) chopped green chilies
  • 3 ounces reduced-fat cream cheese
  • 1 jalapeno pepper, seeded and chopped
  • 2 tablespoons chopped chipotle peppers in adobo sauce
  • 1-1/2 teaspoons ground cumin
  • 1/2 teaspoon chili powder
  • 1 cup (4 ounces) shredded Colby-Monterey Jack cheese
  • Tortilla chips or assorted fresh vegetables

Nutritional Facts

1/4 cup (calculated without chips or vegetab: 84 calories, 4g fat (3g saturated fat), 16mg cholesterol, 211mg sodium, 7g carbohydrate (2g sugars, 2g fiber), 4g protein Diabetic Exchanges:1/2 starch, 1 fat


  1. In a large bowl, combine the first 10 ingredients. Transfer to a greased 1-1/2-qt. baking dish. Cover and bake at 325° for 25 minutes.
  2. Sprinkle with cheese. Bake, uncovered, 5-10 minutes longer or until bubbly. Serve warm with chips. Yield: 5 cups.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Three-Pepper Bean Dip in Taste of Home April/May 2011, p83

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

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Reviewed Jun. 1, 2016

"Made this dip and followed the recipe exact. The reaction from the party crowd was that it was the best they have had! Good thing I made copies of the recipe to pass out! Great find!"

Reviewed Sep. 15, 2015

"Very good bean dip!"

Reviewed Mar. 30, 2014

"The dip is delicious, but the cook time is WAY off. The first time I made it, I had to cook it for 75 minutes before uncovering it to add the cheese. The second time I upped the temp to 350, and had to cook it 45-50 minutes before adding cheese topping. The end product is wonderful, though."

Reviewed Oct. 30, 2011

"Easy, inexpensive, and everyone loves it. Definitely cut down on heat. Reduce the Jalapeno and Chipotle by half unless you have a crowd that likes it very HOT. I love hot, but most people don't want to feel the burn later on..."

Reviewed Oct. 29, 2011

"I took this dip to a neighborhood get-together this summer and it got great reviews. I'm making it again this weekend for a potluck. You can also omit the cheese for lactose intolerant guests."

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