Skillet Bean and Cheese Dip with Pull Apart Bread

Skillet Bean and Cheese Dip with Pull Apart Bread is a complete appetizer in one pan. Gooey cheese, buttery refried beans with bread to dip baked right in. Best dip ever!

Skillet Bean and Cheese Dip with Pull Apart Bread

This Skillet Bean and Cheese Dip with Pull Apart Bread has it all! My favorite food group (CHEESE!) along with delicious Old El Paso refried beans, spicy green chilis and warm pull apart bread ready for dipping. And it has such a delightful presentation, it will be the center star of any buffet!

What Kind of Cheese is Best for Skillet Bean and Cheese Dip?

This skillet dip is so ooey and gooey and that’s due to the creamy Chihuahua Cheese. Its salty, mild flavor blends perfectly with spicy green chilis and goat cheese. If you can’t find Chihuahua cheese, a mild cheddar, Queso Fresco or Cotija cheese are great substitutes.

Can You Reheat Skillet Bean and Cheese Dip?

If you have any leftovers (which I highly doubt; it’s THAT good) simply reheat in the microwave for about 30 seconds, stirring in between. It tastes terrific the next day!

Dips are some of the very best appetizers around! See below for a few of my very favorites. But this one…this takes the prize.

More Delicious Dips

Dips are my very favorite food group. Try a few of these savory favorites:

• White Queso Recipe
• Loaded Cowboy Queso
• Garlic Herb Tomato Goat Cheese
• Layered Bean Dip Recipe
• Mexican Street Corn Dip
• Rainbow Pepper Hummus Dip
• Beer Cheese Dip
• Healthy Queso
• Hot 7 Layer Dip Skillet
• Chicken Black Bean Skillet Dip

Check out the recipe card below for details on how to make this easy Skillet Bean and Cheese Dip with Pull Apart Bread. Enjoy!

Whether you’re hosting a gang of friends or just wanting a cozy night in, this appetizer is perfect! Can’t wait for you to dig in. It’s so yummy!!

More Mexican Recipes

Mexican food is some of the most comforting, delicious food out there. Try a few of my favorite recipes and enjoy experimenting!

• Chicken Enchilada Skillet Pie
• Baked Chicken Tacos
• Enchilada Stuffed Pepper Casserole
• Easy Chicken Nacho Casserole
• Mexican Rice Recipe

Skillet Bean and Cheese Dip with Pull Apart Bread

Course: appetizer or main course

Cuisine: Mexican

Keyword: skillet bean and cheese dip

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 8

Calories: 307

Author: Becky Hardin - The Cookie Rookie

Skillet Bean and Cheese Dip with Pull Apart Bread is a complete appetizer in one pan. Gooey cheese, buttery beans with bread to dip baked right in. Best dip ever!

Print Recipe Rate this Recipe Pin Recipe

Ingredients

• 2 8 ounce tubes premade crescent roll dough (I used the crescent roll sheets but you can use any kind)
• 8 ounces 1/2 can Old El Paso refried beans
• 2 ounces 1/2 can Old El Paso green chiles
• 4 ounces chihuahua cheese cubed
• 4 ounces goat cheese crumbled
• 2 ounces salted butter melted
• 1 teaspoon garlic pepper
• 1 teaspoon dried cilantro
• chopped tomatoes and cilantro for garnish

Instructions

• Preheat oven to 350F
• Spray a cast iron skillet with nonstick spray or coat with butter.
• On a floured surface, roll out crescent dough. Roll dough into 1 1/2 inch balls and line the edge of the skillet with the dough.
• On the inside of the skillet, surrounded by the dough balls, spoon out the bean dip and spread to fill the center.
• Top the beans with the green chilis and then both types of cheese.
• Brush the dough with the melted butter and sprinkle with garlic pepper and cilantro.
• Bake for 17-20 minutes or until cheese is fully melted and dough is cooked/beginning to brown.
• Switch the oven to broil and allow to broil for about 5 minutes. Watch this step closely to make sure it doesn't burn. You want the rolls to brown and the cheese to bubble, but you don't want to char your bread!
• Remove from the oven and allow to cool for 5 minutes before serving. The bread and skillet will be very hot, so be careful!
• Serve warm garnished with more cilantro and tomatoes. Enjoy!

Video

Nutrition

Calories: 307kcal | Carbohydrates: 26g | Protein: 5g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 21mg | Sodium: 739mg | Potassium: 8mg | Fiber: 1g | Sugar: 6g | Vitamin A: 355IU | Vitamin C: 2.4mg | Calcium: 33mg | Iron: 1.3mg