Secret Aardvark Easy Mexican Bean Dip
Hot, cheesy, and dangerously addictive.
We give this classic Mexican-style bean dip the Aardvark treatment—a.k.a., we cranked up the flavor with our signature Aardvark Habanero Hot Sauce. Sub in another favorite Secret Aardvark Sauce, if you like.
This easy bean dip is creamy, melty, just the right amount of spicy, and perfect for parties, game day, or dinner when you’re feeling too lazy to cook. Serve it with chips, pile it on nachos, or eat it straight from the dish with a spoon. We won’t tell.
We like to make this in a slow cooker (for ultimate flavor and because it’s easy to keep warm in the crockpot), but it also works great in the oven—or even in the microwave.
Prep Time: 5 minutes
Cook Time (Oven): 25 minutes
Cook Time (Slow Cooker): 2-3 hours on LOW
Microwave: 5-6 minutes
Serves: 6-8 (or 1, depending on your chip-to-mouth speed)
Ingredients
1 (8 oz) package cream cheese, softened
1 (16 oz) can refried beans (pinto or black work great)
1 cup chunky salsa
1 cup sour cream
1 1/2 cups shredded cheddar cheese, divided
1 cup shredded Monterey Jack cheese
2- 3 tablespoons Aardvark Habanero Hot Sauce (or more if you’re feeling bold)
1/2 teaspoon garlic powder
1/4 teaspoon cumin
Optional toppings: sliced green onions, chopped cilantro, diced jalapenos, more Aardvark sauce
Oven Instructions
Preheat and prep – Preheat your oven to 350°F. Lightly grease a small baking dish (an 8×8 or similar-sized dish works perfectly).
Mix the magic – In a large bowl, combine the cream cheese, refried beans, sour cream, 1 cup of cheddar, pepper jack cheese, Secret Aardvark Hot Sauce, and garlic powder. Stir until smooth-ish. Lumps are okay—it’s rustic.
Bake it up – Spread the mixture evenly in the baking dish. Sprinkle the remaining 1/2 cup of cheddar on top. Bake uncovered for 20-25 minutes, or until bubbly and the cheese is melted and golden.
Top it off & serve – Add your favorite toppings: green onions, cilantro, jalapenos, a drizzle of Aardvark—and serve hot with tortilla chips, pita chips, or just a sturdy spoon.
Slow Cooker Instructions (Low & Slow = Flavor Gold)
Combine everything – Add all ingredients (except the final cheddar topping and optional garnishes) into your slow cooker. Stir well to combine.
Cook on LOW – Cover and cook on LOW for 2 to 3 hours, stirring once or twice if you’re nearby. The dip should be hot, melty, and fully blended.
Top and finish – In the last 30 minutes, sprinkle the remaining 1/2 cup of cheddar on top and let it melt into cheesy perfection. Then load on your toppings and serve right from the crock!
Keep it warm – Hosting? Flip your slow cooker to WARM and keep the dip hot and scoopable all party long.
Microwave Method (Speed Demon Edition)
Use a microwave-safe bowl
Combine all ingredients (except 1/2 cup of cheddar for topping) in a large microwave-safe bowl. Mix well.
Microwave on HIGH in 1 to 2-minute intervals, stirring between each, for 5-6 minutes total—or until hot and melty.
Add the cheese topping and microwave another 1-2 minutes until bubbly.
Top & serve straight from the bowl, or transfer to something cute if you’re trying to impress guests.
Hot Dip Tips
Make it ahead: Mix everything and refrigerate. Then just heat in the slow cooker when you’re ready.
Want it smokier? Try Smoky Chipotle-Habanero Sauce or our Reaper Smoked Hot Sauce instead.
Tangier? Try it with our Red Scorpion Hot Sauce.
Leftovers? Store in an airtight container in the fridge for up to four days—and don’t sleep on using it in breakfast burritos, quesadillas, or a secret late-night snack. It might taste even better the next day.
This Aardvark Easy Mexican Bean Dip is warm, cheesy comfort with a spicy kick, and guaranteed to disappear before halftime. Whether you microwave it, bake it, or slow-cook it, just be ready for people to ask for the recipe (and more chips).
Want more easy Mexican-style side dishes and recipes? Come this way!