Get out the chips and dippers and bring this hot smoky bacon bean dip to the party! Smoky bits of bacon combined with beans and cheddar cheese make this creamy dip a great appetizer for the upcoming Super Bowl game.

Table of Contents

Type of Beans To Use
How to Make Our Warm Bean Dip
Tip
Make it in Advance
Some More Recipes You will Love

With sour cream, cheddar cheese and bacon this isn’t exactly a low-cal, healthy dip but you will agree, it is delicious.

This easy bean dip will take about ten minutes to put together and another 20-minute to bake it to bubbly hot. A touch of liquid smoke, smoky paprika and the smoky bacon are the highlights of this dip.

Type of Beans To Use

You can choose either dry beans that you pre-cook or go the easy route and choose a canned variety. We used canned Cannellini beans but there are so many varieties that will work with this dip. Canned refried beans are also one of our favorites as they have flavorings and spices already added to them.

How to Make Our Warm Bean Dip

First, we blended the cream cheese with an electric mixer until smooth. Then we added the sour cream and mixed it on medium- speed until creamy.

Tip

It is important to have the cream cheese soft, so be sure to take it out of the fridge in plenty of time to let it come to room temperature. Softening the cream cheese will help you whip it to a smooth and creamy consistency. It is almost impossible to get lumps out of cold whipped cream cheese.

To bump up the smoky flavor of the dip we added two teaspoons of liquid smoke and a teaspoon of smoky paprika.

For seasoning, we included salt, ground cumin, garlic, and onion powders and blended the mixture to a smooth texture. You can substitute the spices with a package of taco seasoning mix, or your own version of spices. If you use the prepared taco seasoning you should eliminate the half-teaspoon of salt or it will be too salty.

We pureed one can of the beans in the food processor and blended it into the mixture. The other can of beans was gently mixed into the creamy mixture. Then half of the shredded cheddar cheese and half of the bacon was folded into the dip. We transferred the dip into a casserole dish and topped it with the remaining cheese and bacon. After a 20-minute bake it was hot and bubbly and ready to serve.

Make it in Advance

You can make this warm bean dip in advance. Just add the prepared mixture to the casserole dish and refrigerate it until you are ready to bake it. You can also divide the mixture into two smaller dishes and top each dish with cheese and bacon. Bake and serve one dish reserving the remaining dish for a second serving later in the party.

This bean dip is really easy to put together and is at it’s best when warm and gooey. If you have a small stand-alone electric warming element to set the dish on it will stay warm and creamy to the last chip dip.

Some More Recipes You will Love

This smoked salmon spread is a delicious appetizer and it is easy to prepare. Spread it on toasted sourdough bread or crackers or use it for a gourmet sandwich filling.

This Sriracha Carrot Hummus is so good that we can’t get enough of it! The roasted carrots lend sweetness to this creamy, silky dip, while the Sriracha offers a fiery kick.

Dolmades are the classic bundles of rice-stuffed grape leaves. Rice, onions, lemon juice, mint, and dill are stuffed into the leaves. The addition of dried currents adds sweetness, while the roasted pine nuts give crunch.

More Party Dips

Smoky Bacon Bean Dip

The smoky taste from liquid smoke, smoky bits of bacon and smoked paprika are combined with cheddar cheese and beans to make this hot smoky bacon bean dip. This easy bean dip will take about ten minutes to put together and another 20-minute to bake it to bubbly hot.

5 from 11 votes

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Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: servings

Calories: 282kcal

Author: Pat Nyswonger

Ingredients

1-8 oz package cream cheese room temperature
1 cup sour cream
2 teaspoons liquid smoke
1 teaspoon smoky paprika powder
1/2 teaspoon salt
2 teaspoons ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
2 cans 15.7 oz. Cannelloni beans, rinsed and drained
2 cups shredded extra sharp cheddar cheese divided
12 slices bacon cooked and crumbled – divided

Instructions

Pre-heat your oven to 350°F.
Add the cream cheese to a mixing bowl and beat until smooth with an electric mixer. Add the sour cream, liquid smoke, paprika, salt, cumin, garlic powder, and onion powder. Process until smooth and creamy.
Add one can of beans to the food processor or blender and process until smooth, then add to the mixing bowl. Blend on medium speed just until well combined.
Gently fold in the remaining drained beans, half of the cheddar cheese and half of the bacon.
Tip the mixture into an oven proof 2-quart casserole dish and sprinkle the remaining cheese and bacon on top.
Bake for 15-20 minutes until hot and bubbly. Serve hot with corn chips or crackers

Notes

It is important to have the cream cheese soft, so be sure to take it out of the fridge in plenty of time to let it come to room temperature. Softening the cream cheese will help you whip it to a smooth and creamy consistency. It is almost impossible to get lumps out of a cold whipped cream cheese.
If you forget to take the cream cheese from the fridge to soften, you can cut it into chunks and place it into the microwave and zap it a couple times for 10 seconds.