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I bring you hot beanie cheesy goodness in the form of a Low Carb Hot Bean and Cheese Dip, perfect for those low carb crackers or cheese crisps! YUM!

Low Carb Hot Bean and Cheese Dip

Appie night just got a whole lot better.

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Yum!

There’s something so delicious about the collision of beans and cheese!

I know what you’re thinking: beans aren’t low carb! It’s sad, but it’s also true. Lucky for us, someone got me onto black soy beans which are super low in carbs. I still eat them in moderation because soy isn’t the best for women, but sometimes a girl just needs some beanie goodness!

I made this Low Carb Hot Bean and Cheese Dip many times over the holiday season and now every time I make my Instant Pot Carnitas or when it’s Appie night.

Everyone loves it so much!

I got the inspiration from a local Mexican restaurant. They had a Hot Bean and Cheese Dip featured one day while I was there that was SO GOOD! Afterwards I went on a mission to create a Hot Bean and Cheese Dip that I could fit into my low carb lifestyle.

Insert: Low Carb Hot Bean and Cheese Dip by Mama Bear’s Cookbook.

I hope you love it as much as we do!

What is in a Hot Bean and Cheese Dip?

This Low Carb Hot Bean and Cheese Dip has cream cheese, sour cream, chipotle hot sauce, tex mex seasoning, Low Carb Refried Beans and shredded mexicana cheese.

The Low Carb Refried Beans have black soy beans, olive oil, garlic, a jalapeño, cumin, chili powder, sea salt, limes and water. It can be made on the stove or in an instant pot.

I bring you hot beanie cheesy goodness in the form of a Low Carb Hot Bean and Cheese Dip, perfect for those low carb crackers or cheese crisps! YUM!

Low Carb Hot Bean and Cheese Dip Recipe

Follow these instructions to create Hot Beanie Cheesy deliciousness!

Start with the Low Carb Refried Beans. These can be made a couple of days ahead of time if you like. If you have an instant pot you can follow this Instant Pot Low Carb Refried Beans recipe, otherwise here is how to make them on the stovetop.

Stove Top Low Carb Refried Beans

Mince a couple cloves of garlic and dice up a jalapeño. I recommend leaving at least half the seeds to add extra flavour to your Hot Bean and Cheese Dip, but if you really don’t like spice, leave them out. If you like more spice, add the entire pepper including the white membrane and pith.

Heat a couple of tablespoons of olive or avocado oil in a medium saucepan and once hot, add the cumin, chili powder, minced garlic, chopped jalapeños and sea salt. Cook for a minute or two until the spices are fragrant.

Stir in two cans of rinsed black soy beans then pour in 2 cups of water and the juice from two limes. Bring to a simmer and cook for 1 hour.

You’ll need to add another 2 cups of water or so during the cooking process to make sure the water level stays just above the beans.

Once the hour is up, use an Immersion Blender to puree until smooth, or cool completely then puree in a blender.

Throw it all together

Heat oven to 350°.

In the bowl of a stand mixer with the paddle attachment, whip the cream cheese until smooth then scrape the bowl and mix in the sour cream. Scrape the bowl then stir in the tex mex seaoning, chiptole hot sauce, refried beans then 1c shredded mexicana cheese.

Scrape into a 9 x 13″ oven safe baking dish, smooth out so it’s fairly flat, then top with 1-1.5c shredded mexicana cheese and bake for 20 minutes.

If the cheese isn’t bubbly after the 20 minutes are up, you can broil for a minute or two but be careful, the cheese will burn quickly.

Serve hot with Low Carb Crackers or Cheese Crisps.

I bring you hot beanie cheesy goodness in the form of a Low Carb Hot Bean and Cheese Dip, perfect for those low carb crackers or cheese crisps! YUM!

Crunchy Low Carb Cheese Crackers

Not to toot my own horn, but these Low Carb Cheese Crackers are the bomb diggity!

They taste like a cross between a vegetable thin and a ritz crackers. So, so good. They are also super crunchy and hold their shape just like a sturdy cracker. They are perfect for this Low Carb Hot Bean and Cheese Dip.

How to make Cheese Crisps

Cheese Crisps are an excellent choice for this Hot Bean and Cheese Dip. Here’s how to make them:

Heat oven to 350° and line a baking sheet with a non stick baking mat.

Slice some cheese and place on the baking sheet, not super close together because they will spread. I buy Cracker Barrel aged white cheddar and cut four pieces from the brick, then cut those in half. This gives me 8 decent sized cheese crisps.

Bake for about 7-8 minutes, depending on the size of your cheese slices. I like to use white cheddar because you can easily tell when it’s finished: the cheese will have gone completely orange, all the white will have disappeared.

If the crisps don’t get cooked long enough they will not be crispy once cooled.

After they have finished baking, remove the crisps from the baking sheet to paper towel and allow to cool completely. Be careful at this stage because the crisps are super pliable. You want to carefully transfer them to the paper towel so that they retain their shape.

I bring you hot beanie cheesy goodness in the form of a Low Carb Hot Bean and Cheese Dip, perfect for those low carb crackers or cheese crisps! YUM!

What to pair with Low Carb Hot Bean and Cheese Dip

There are a few yummy low carb meals that would be happy to have this Low Carb Hot Bean and Cheese Dip accompany it! Here are my favourites:

Other Low Carb Appetizers

Appie night is among my family’s favourite meals. We LOVE appetizer night! Here are our favourite appies besides this delicious Hot Bean and Cheese Dip:

Love this recipe? Try these next:

Low Carb Cabbage Lasagna

No more cabbage lasagna soup with this delicious recipe for Low Carb Cabbage Lasagna that turns out perfect every single time.

Low Carb Peanut Butter Chocolate Freezer Cookies

No need to tell your family that these AMAZING No Bake Cookies - Peanut Butter Chocolate Freezer Cookies are low carb! Yup, they are THAT GOOD!

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Low Carb Hot Bean and Cheese Dip

I bring you hot beanie cheesy goodness in the form of a Low Carb Hot Bean and Cheese Dip, perfect for those low carb crackers or cheese crisps! YUM!
Course Appetizer, Side Dish, Snack
Cuisine Canadian, Low Carb, Mexican
Keyword hot bean and cheese dip, low carb dip
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings 12 servings
Calories 322
Author Aleta

Ingredients

Low Carb Refried Beans

  • 2 cans black soy beans thouroughly rinsed
  • 2 tbsp olive or avocado oil
  • 2 cloves garlic
  • 1 jalapeño
  • 2 tsp cumin
  • 1 tbsp chili powder
  • 1.5 tsp sea salt
  • 2 limes juiced
  • 4 cups water

Hot Bean and Cheese Dip

Instructions

Low Carb Refried Beans

  • Have an instant pot? Check out this Instant Pot Low Carb Refried Beans post, otherwise follow these instructions.
  • Mince the garlic and dice up a jalapeño. I recommend leaving at least half the seeds to add extra flavour to your Hot Bean and Cheese Dip, but if you really don’t like spice, leave them out. If you like more spice, add them all in including the white membrane and pith.
  • Heat olive or avocado oil in a medium saucepan and once hot, add the cumin, chili powder, minced garlic, chopped jalapeños and sea salt. Cook for a minute or two until the spices are fragrant.
  • Stir in the black soy beans then pour in 2 cups of water and the lime juice. Bring to a simmer and cook for 1 hour, adding an additonal 2 cups of water or so during the cooking process. The water level should be just above the beans the whole time.
  • Once the hour is up, use an Immersion Blender to puree until smooth, or cool completely then puree in a blender.

Make the Dip

  • Heat oven to 350°.
  • In the bowl of a stand mixer with the paddle attachment, whip the cream cheese until smooth then scrape the bowl and mix in the sour cream. Scrape the bowl then stir in the tex mex seaoning, chiptole hot sauce, refried beans then 1c shredded mexicana cheese.
  • Scrape into a 9 x 13″ oven safe baking dish, smooth out so it’s fairly flat, then top with 1-1.5c shredded mexicana cheese and bake for 20 minutes.
  • If the cheese isn’t bubbly after the 20 minutes are up, you can broil for a minute or two but be careful, the cheese will burn quickly.
  • Serve hot with Low Carb Crackers or Cheese Crisps.

Notes

See post above for how to make cheese crisps
Nutrition Facts
Nutrition facts are an estimate only! The ingredients you choose could have different nutritional values than the ingredients I have used.  
Deduct fibre from the total carbs to get 4.1 g net carbs per serving.

Nutrition

Serving: 0.3cup | Calories: 322kcal | Carbohydrates: 11.3g | Protein: 16.4g | Trans Fat: 25.4g | Sodium: 881mg | Fiber: 7.2g

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