Hot Chedder Bean Dip

Five ingredients, one bowl, and about 30 minutes in the oven. This hot bean dip is the kind of low-effort, high-reward appetizer that disappears from the table first.

Mashed pinto beans form the base, giving the dip body and a creamy texture that holds up on a chip without sliding off. Mayonnaise keeps everything rich and smooth, while shredded cheddar melts through the mixture as it bakes, creating those irresistible golden, bubbly edges.

The green chiles and hot sauce add a gentle heat that builds with each scoop. The chiles also bring a slightly smoky, roasted flavor that straight hot sauce alone can’t deliver. Mash the beans well before mixing: a few lumps are fine, but you want a mostly smooth base so the cheese and chiles distribute evenly.

Kitchen Tips

• Use a small, deep baking dish rather than a wide shallow one. The dip stays creamier in the center when it has some depth.
• Stir everything thoroughly before baking. Pockets of unmixed mayonnaise will separate and get oily in the oven.
• Let it cool for five minutes after baking. Straight from the oven, the cheese will be lava-hot and too runny to scoop cleanly.

Variations

• Pepper jack version: Swap the cheddar for pepper jack cheese to double down on the heat.
• Refried bean base: Use canned refried beans instead of mashing your own pintos for an even quicker prep.
• Loaded style: Top with sliced jalapenos, sour cream, and chopped green onions after baking.