Skillet Bean and Cheese Dip with Pull Apart Bread
Servings: 8
Calories: 307kcal
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!
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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