This 3-ingredient bean bingham dip is the kind of old-school party food that earns a permanent place on potluck tables because it is inexpensive, hearty, and reliably disappears fast. It has the familiar spirit of classic Midwestern block-party cooking: pantry beans, a creamy element, and a punchy salsa baked together until warm and scoopable, making it an easy last-minute appetizer that still feels satisfying.
Serve this dip hot with sturdy tortilla chips so they can hold up to the thick texture, and set out celery sticks, bell pepper strips, or toasted baguette slices for extra crunch. It also pairs nicely with a pot of chili, grilled burgers, hot dogs, or a simple taco spread, especially when you want something casual that can sit out for sharing.
3-Ingredient Bean Bingham Dip
Servings: 8
Ingredients
1 can (16 ounces) refried beans
1 cup sour cream
1 cup chunky salsa
Directions
1. Preheat the oven to 350°F and lightly grease a small baking dish or casserole dish.
2. In a medium bowl, stir together the refried beans, sour cream, and salsa until evenly combined.
3. Spread the mixture into the prepared baking dish in an even layer.
4. Bake for 20 to 25 minutes, until hot throughout and lightly bubbling around the edges.
5. Serve warm with tortilla chips or fresh-cut vegetables for dipping.
Variations & Tips
Make it cheesier: Stir in 1 cup shredded cheddar or Monterey Jack before baking if you want a richer, more gooey dip. It turns this simple version into more of a classic hot bean dip.
Choose your salsa carefully: A thick, chunky salsa works best here because a thin restaurant-style salsa can make the dip loose. If your salsa seems watery, spoon off a little extra liquid first.
Use cream cheese instead: For a denser, tangier texture, swap the sour cream for 8 ounces softened cream cheese. Blend it thoroughly so the dip bakes up smooth.
Add heat: If you like a spicier dip, use hot salsa or stir in a few chopped pickled jalapeños. That little boost of acidity and heat wakes up the beans nicely.
Keep it warm for parties: After baking, you can transfer the dip to a small slow cooker on the warm setting if it will be sitting out for a while. Stir it occasionally to keep the texture even.