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Recipe courtesy of Bret Boone

Bob Boone's Bean Dip

  • Level: Easy
  • Yield: approximately 6 cups dip
  • Nutritional Analysis
    Per Serving
    Serving Size
    1 of 12 servings
    Calories
    265
    Total Fat
    22
    Saturated Fat
    13
    Carbohydrates
    8
    Dietary Fiber
    2
    Sugar
    2
    Protein
    9
    Cholesterol
    63
    Sodium
    370
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
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Ingredients

One 16-ounce container sour cream

One 8-ounce package cream cheese, softened

One 16-ounce can refried beans

1 bunch green onions, chopped

1 packet taco seasoning

2 cups shredded Mexican Cheddar

Tortilla chips, as accompaniment

Directions

  1. Preheat oven to 350 degrees F. In a large bowl mix together sour cream, cream cheese, refried beans, onions and taco seasoning. Put mixture in an 8 by 8-inch glass dish. Sprinkle with cheese. Bake for 20 minutes until cheese is melted. Serve with tortilla chips.

Recipe courtesy Bret Boone, Seattle Mariners, from "Starters and Closers" by Karen Moyer, ed., benefiting the Fred Hutchinson Cancer Research Center

Watch how to make this recipe.

Categories:

Easy Appetizer Appetizer Cheese Dip Dip Vegetarian Cream Cheese Recipes Beans and Legumes Cinco de Mayo Gluten Free

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27 Reviews
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Canada Bear

This was my first time making bean dip, so I wanted something simple and basic that I could tinker with. This recipe fit the bill. <br /><br />I didn't have any cream cheese, so I threw in a can of (undrained) tomatillos to make it smoother and add some flavor. <br /><br />Then I added one cup of shredded cheese in the actual dip itself, and then topped it with the remaining cup. The rest was done how he specified in the recipe.<br /><br />It actually turned out REALLY GOOD! I was even eating some of it before it went into the oven ha ha. I gave it 4 stars bc I think it needed the tomatillos for texture, but it's a really good basic recipe to tinker with and make it your own.

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