Appie night just got a whole lot better.
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There’s something so delicious about the collision of beans and cheese! Yum!
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!
Why it works
- Hot cheesy beany goodness loaded with extra cheese? This low carb dip is nothing but delicious!
- Hit that Mexican crave with this flavourful dish packed with all the right goodies!
- It reheats great for multiple days of Low Carb Hot Bean and Cheese!
Ingredients
Low Carb Hot Bean and Cheese Dip
- cream cheese
- sour cream
- chipotle hot sauce
- taco seasoning
- low carb refried beans
- shredded mexicana cheese
Low Carb Refried Beans
This deliciousness can be made on the stove or in an Instant Pot!
- black soy beans
- olive oil
- garlic
- jalapeño
- cumin
- chili powder
- sea salt
- limes
- water
Taco Seasoning – use your favourite taco seasoning, tex mex seasoning or make your own! This Homemade Low Carb Taco Seasoning is super fast to make and absolutely delicious!
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 * see notes.
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 taco seasoning, chipotle 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.
Serve hot with Low Carb Crackers, Low Carb Baked Tortilla Chips or Cheese Crisps.
Expert Tips
- Have an Instant Pot? Follow these instructions to make the refried beans in your Instant Pot to save some time!
- Keep an eye on those beans while simmering- make sure the water level stays above the beans.
- 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.
- If the cheese isn’t bubbly after the 20 minutes of baking are up, you can broil for a minute or two but be careful, the cheese will burn quickly.
Dipping buddies
Now that you’ve got this tasty dip in mind, what do you serve it with? Here are my favourite dipping buddies:
Low Carb Cheese Crackers – Get your crunch on with these Low Carb Cheese Crackers! Crispy and salty, these keto snacks are super sturdy, perfect for all your dipping needs!
7 Minute Low Carb Baked Tortilla Chips – Get down and crunchy with these super easy 7 Minute Low Carb Baked Tortilla Chips! They are perfect for all those salty, dippy, chippy craves!
Cheese Crisps – Nothing but cheese! Keep the carb count at zero with these easy to make cheese crisps. Here’s how to make them:
How to make cheese crisps
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.
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:
- Instant Pot Carnitas – delicious Mexican style pulled pork on butter lettuce wraps
- Low Carb Quesadillas
- Low Carb Tacos – try these 4 different ways!
- Appie Night – this is such a great addition for appetizer night
Here are some other low carb appetizers you might like
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Low Carb Hot Bean and Cheese Dip
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
- 1 full recipe Low Carb Refried Beans
- 1 x 8oz cream cheese room temp
- 1 cup full fat sour cream
- 1 tbsp chipotle hot sauce
- 2 tbsp homemade taco seasoning
- 2.5 cups mexicana shredded cheese
Instructions
Equipment Needed
- Medium Saucepan
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 * see notes.
- 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 additional 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 and 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 taco seasoning, chipotle 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.
- Serve hot with Low Carb Crackers, Low Carb Baked Tortilla Chips or Cheese Crisps.
Notes
Expert Tips
- Have an Instant Pot? Follow these instructions to make the refried beans in your Instant Pot to save some time!
- Keep an eye on those beans while simmering- make sure the water level stays above the beans.
- 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.
- If the cheese isn’t bubbly after the 20 minutes of baking are up, you can broil for a minute or two but be careful, the cheese will burn quickly.