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Three-Pepper Bean Dip Recipe

Three-Pepper Bean Dip Recipe

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. YIELD: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


  • 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.

Nutritional Facts

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

Reviews for Three-Pepper Bean Dip

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KarenKeefe User ID: 2062961 248945
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!"

rustedgold1 User ID: 3141438 232902
Reviewed Sep. 15, 2015

"Very good bean dip!"

yellowbear User ID: 1994467 195030
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."

niccc80 User ID: 6311789 212539
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..."

lesleyp User ID: 6308839 191994
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."

justmbeth User ID: 1196484 123773
Reviewed Oct. 18, 2011

"Super easy dip recipe! Moderate amount of heat. Definitely will make again."

tuliegirl User ID: 405504 193411
Reviewed Aug. 1, 2011

"My daughter-in-law made this bean dip for a bbq we had. It is SO SO GOOD! There is a little heat to it - which makes it really good. If you like bean dip at all - you will love this. It did make quite a bit - but that's okay - it tastes even better the next day when it's heated up again."

aug2295 User ID: 4631582 179306
Reviewed May. 8, 2011

"This had just the right amount of heat for me. I didn't think my kids would touch it, but my 3 year old kept dipping into it and actually got really upset when I took it away. The one can of beans made way too much just to have at home though, so I'll wait to have company next time."

SLAdkins810 User ID: 5902439 133037
Reviewed Mar. 26, 2011

"This was very good! Will definately make it again. Made this with the Slow-Cooked Carnita recipe. Both recipes were in the April May 2011 issue."

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