Smoky Bacon Bean Dip

5 from 11 votes

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.

Prep Time10

Cook Time20

Total Time30

Course: Dips

Cuisine: American

Keyword: bacon and bean dip, bean dip, hot bean dip, Smoky Bacon Bean Dip

Servings: servings

Author: Pat Nyswonger

Ingredients

8 oz package cream cheese room temperature
1 cup sour cream
2 teaspoons liquid smoke
1 teaspoon smoky paprika powder
½ teaspoon salt
2 teaspoons ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
2 cans Cannelloni beans 15.7 oz, 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.

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