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Apr 09

Hot & Cheesy Bean Dip

Hot and Cheesy Bean Dip

If you don’t have an occasion to make this Hot & Cheesy Bean Dip coming up, you should probably plan something now. Even if the occasion is “it’s Thursday!” or “it’s 6:37 PM!” or whatever. It’s worth it. This skinny version of one of everyone’s favorite hot dips is every bit as cheesy, hearty, and creamy as the original and you can have a generous serving of it for just a little over 100 calories. I brought some to my boyfriend’s house for the basketball game last night and even though he knew I’d made it for my blog he asked me if it was really a light version because he couldn’t believe it. You won’t believe it either!

This Hot & Cheesy Bean Dip is a great recipe to bring to a potluck, game day party or night in with friends because it’s super easy to prepare and it’s a huge crowd pleaser. Don’t worry if you don’t have any of those events coming up, though. There’s never a bad time for warm, cheesy bean dip! No occasion necessary.

Hot and Cheesy Bean Dip

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Hot & Cheesy Bean Dip

Yield: 12 (1/3 cup) servings


  • 8 oz of 1/3 less fat cream cheese, softened
  • ½ cup fat free sour cream
  • 16 oz can of fat free refried beans
  • 1 tablespoon green chilies
  • ½ teaspoon chili powder
  • 1 teaspoon cumin
  • ¼ teaspoon salt
  • ½ cup salsa
  • 4 oz of reduced fat sharp cheddar cheese, shredded (I used Cabot 50%)


  1. Preheat the oven to 350.
  2. In a medium bowl, combine the cream cheese and sour cream and mix until combined. Spread the mixture across the bottom of a 9” glass pie plate.
  3. In another bowl, combine the beans, chilies, cumin, chili powder and salt and stir until well combined. Spread the bean mixture over top of the cream cheese layer in the pie plate. Spread the salsa over top of the bean layer and then sprinkle the cheese across the top.
  4. Bake for 30 minutes and serve immediately.

Weight Watchers Freestyle SmartPoints:
3 per (1/3 cup) serving (SP calculated using the recipe builder on, a serving was 4 SP on the previous program

Weight Watchers Points Plus:
3 per (1/3 cup) serving (P+ calculated using the recipe builder on

Nutrition Information:

106 calories, 8 g carbs, 2 g sugars, 6 g fat, 4 g saturated fat, 6 g protein, 2 g fiber (from

adapted from My Life as a Mrs


16 Responses to “Hot & Cheesy Bean Dip”

  1. #
    Mike — April 9, 2013 @ 10:19 pm

    Thank you! This is one of those foods that you just figure you need to stay away from if you’re trying to lose weight. The fact you came up with a light version is awesome. Cheers!

  2. #
    The Thimblemouse of Country Crossroads — April 10, 2013 @ 4:00 am

    Thank you so much … oh gosh, that sounds divine!

  3. #
    Anonymous — April 10, 2013 @ 5:01 am

    Oh my, this sounds wonderful…I don’t think anyone will miss the calories either. I will definitely try this at my next movie night.

  4. #
    Candace Karu — April 10, 2013 @ 11:25 am

    A great idea for lightening up one of my favorites. Can’t wait to share this with our Cabot Facebook fans!

    • Emily Koenigsberg replied: — April 11th, 2013 @ 3:27 am

      Thanks Candace, that would be awesome! 🙂

  5. #
    5 — April 10, 2013 @ 1:48 pm

    Wow…this looks really delicious. I think I will serve this with baked French bread, should be really nice. 🙂

  6. #
    Room in the garden — April 11, 2013 @ 11:37 am

    Wow, it’s really wonderful. Thank you so much for the recipe.

  7. #
    Maison — April 11, 2013 @ 10:08 pm

    I cannot wait to try this! We are starting to host a Bible study at our house and will need to cook something snacky every week. I knew you would have something good to try out!

  8. #
    aimee @ shugarysweets — April 12, 2013 @ 4:22 pm

    Oh my this looks delicious! thanks Emily!

  9. #
    Jenn@slim-shoppin — April 12, 2013 @ 6:17 pm

    That looks awesome! I love those kinds of dips and you are right, that is a generous serving – thanks for the recipe!

  10. #
    Teresa — April 19, 2013 @ 8:17 pm

    Do you think this would work to double or triple and put in the crockpot?

  11. #
    Leigh Ann — August 3, 2013 @ 8:16 pm

    Question regarding the green chilies—is this canned, diced green chilies or finely chopped fresh chilies like jalapenos ??? thanks

    • Emily Koenigsberg replied: — August 3rd, 2013 @ 8:51 pm

      Canned! Should have put that 🙂

  12. #
    Laura — September 10, 2013 @ 4:49 am

    Do you think I could make this the day before and refrigerate before baking it?

  13. #
    Selena Rangel — August 6, 2017 @ 11:54 pm

    Hello, I would like to know how many hours would this take to cook, if I put it in a crockpot.

    • Emily Bites replied: — August 23rd, 2017 @ 2:55 pm

      Hi Selena,
      I’ve never made this in a slow cooker so I really can’t say for sure – sorry! Report back if you try it out!

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