Nacho Bean Dip

Everyone will be racing to get a bite of this!


  • 1 8-ounce package of cream cheese, softened
  • 1 15-ounce can of white, red, garbanzo or black beans; undrained
  • 1 14.5-ounce can diced tomatoes, drained
  • 1 teaspoon garlic powder (or 4 garlic cloves, minced)
  • 1 teaspoon onion powder (or 1/2 cup onion, chopped)
  • 2 cups shredded cheddar cheese (2 cups or 1/4 of the block of USDA block cheese, cubed)*


  1. Preheat oven to 350ºF.
  2. Spread cream cheese on the bottom of an 8-inch by 8-inch baking or casserole dish.
  3. Spread undrained, canned beans on top of cream cheese.
  4. Drain canned tomatoes, and combine with garlic powder and onion powder in a small bowl. Spoon on top of beans.
  5. Sprinkle with shredded or sliced block cheese.
  6. Bake for 20-25 minutes or until cheese is melted and bubbly.


  • Serve hot with tortilla chips, celery, carrots, or your favorite vegetable.
  • “Minced” means to cut or grind into very small pieces.
  • If you use USDA block cheese, do not try to grate it. Cube so it melts easily.
  • Healthier low-fat, reduced-fat, and low-sodium options for cream cheese, cheese and beans can be used within this recipe.

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 Allergy Warning:

This recipe contains milk.

*If you are allergic to milk-based cheese, try soy-based cheese or other dairy-free alternatives.

 Cut Down on Choking:

This recipe is not recommended for kids under the age of 4.