5-Minute Bean Dip


Hello, November! You really snuck up on us this year. I guess time flies when you have a 4 month old. My husband was excited to plan this year’s Halloween Party, and he definitely didn’t disappoint!

The day of the party I had a work event, so I didn’t have my usual prep time. Thankfully, Halloween is totally his thing, so he had the décor and party ready to go – we just needed to add snacks. I had an absurdly busy day and there was no way I was going to be able to prepare something in advance, so instead I ran to the grocery store the night before to grab boxes of ready made cookies and brownies and about 10 bags of chips. While I was in the snack aisle I figured I would search for something more…something simple that would also soak up all that alcohol.

If you are a food blogger and the party is at your house, you’d better have something at least semi-homemade so you don’t look like a fraud! So in typical food blogger fashion, I logged into my Pinterest app and searched for “easy bean dip.” One of the first recipes that popped up was “easy five minute bean dip.” 5 minutes? I’ll take it. Like most of my recipes, this recipe is embarrassingly easy to make as long as you have five minutes and the very basic ingredients in your pantry.

My grandma would have a heart attack knowing I served beans from a can. Shh, don’t tell her!

I suggest grabbing a bag of Frito scoops to serve with this dip. It only takes 5 minutes to make and will disappear in less time than that!


5-Minute Bean Dip


  • 1 can (16 ounces) refried beans
  • 1 cup salsa
  • 1 cup (4 ounces) shredded Monterey Jack cheese
  • 1 cup (4 ounces) shredded cheddar cheese
  • ¾ cup sour cream
  • 1 package (3 ounces) cream cheese, softened
  • 1 tablespoon taco seasoning
  • ¼ teaspoon ground cumin (or more to taste)
  • tortilla chips or frito scoops


  1. Combine beans, cheese, sour cream, and cream cheese in a bowl until well combined. Add taco seasoning and salsa.
  2. Bake dip at 350 degrees for 20-30 minutes or until hot and bubbly.
  3. Serve with tortilla chips or frito scoops and enjoy!

Black Bean Chili Cheese Dip


Have you ever stood by a dip and shoveled chip after chip in your mouth without even stopping to breathe because you literally cannot control yourself, it’s that good? I have.  And I’m pretty sure people were giving me the “are you really still eating” look, and I pretty much just ignored it. Well, let me tell you, this is the dip that will cause you to lose all control (you’ve been warned). In fact, you may want to make this dip, divide it in half and hide the rest for later so you can eat all by yourself without any judgment.

Aside from being insanely delicious, this is the perfect dip to bring to a party because you just throw everything in a bowl and mix it together. You can literally throw this together at the last minute. There is nothing worse than waking up the day of the BBQ and realizing you forgot to prepare something to share. By that time of course its too late, having already spent several hours rousing the family to get them out the door. But not with this black bean chili cheese dip. This is the perfect last-minute party dip, and it’s saved my life quite a few times.

The key ingredient to this recipe needs no introduction… the ever so creamy Velveeta cheese. There is just nothing like it. It’s what makes this dip so delicious! Your friends and family will be begging you for this recipe. Is it just me or do you feel like you’re doing something illegal by adding Velveeta to a dish? Whatever, its delicious.

Leave me a comment and let me know what you think!

Black Bean Chili Cheese Dip


  • 3 cups prepared chili, or 2 cans
  • 1 block cream cheese (I used light)
  • 3 oz. Velveeta cheese
  • 1 can black beans
  • chili powder, cumin, or cayenne to taste
  • cilantro for topping
  • tortilla chips for dipping


  1. In microwaveable safe bowl, melt first 3 ingredients. Stir well until blended together.
  2. Add black beans and seasoning, if desired.
  3. Transfer to a mini-crockpot for serving.
  4. Serve with cilantro and chips!

Recipe adapted from Pinch of Yum


Black Bean Salsa

If you haven’t figured it out yet, I am absolutely obsessed with dips. I love spicy dips, cheesy dips,  savory dips, any dips. Equal opportunity for dips!

Buuut there are, admittedly, times when I don’t feel like a heavy dip. I need something that’s light. You know, a dip that makes me feel healthy when shoveling chip after chip into my mouth.

Well, I found the puuurfect dip for this occasion. You can eat the dip by itself or decorate your tacos or burritos with it…whatever your little heart desires!

It’s fresh, it’s healthy, and it’s heavenly – for the love of all that is good and holy, don’t miss out on this one!

Let me know what ya think?


Black Bean Salsa


  • 2 (15-ounce) cans black beans, rinsed and drained
  • 1 (17-ounce) package frozen whole kernel corn, thawed
  • 2 large tomatoes, seeded and diced
  • 1 large avocado, peeled and diced
  • 1 small onion, diced
  • 1/8 to 1/4 chopped fresh cilantro leaves
  • 2 tablespoons lime juice
  • 1 tablespoon red wine vinegar
  • salt and pepper


  1. Mix all ingredients thoroughly in a large bowl. Cover and chill overnight.
  2. Taste and add salt, pepper and lime juice as necessary.
  3. Serve with tortilla chips as an appetizer, or with grilled chicken breast as a meal.


Spinach and Artichoke Dip


There are some recipes that you simply shouldn’t mess with. You know, like a classic apple pie or a perfect margarita. They are perfect just the way they are. This spinach and artichoke dip is no exception. It’s cheesy and gooey, and with the right bread, you can’t go wrong.

Summer is here, people, and you probably have approximately 42,317 BBQs to attend in the next few months. If you’re like us, every weekend is packed with fun things to do. Everyone’s pool and backyards are now open and instead of asking, “What can I bring?” just let me know you will be bringing this dip and some refreshments. BOOM. Summer is served.

If I ever have the opportunity to put a recipe in a bread bowl, it is a no-brainer. It’s perfect because you can tear off a chunk of delicious bread and use it for dipping into this indulgent concoction.
Just trust me and make it!

Enjoy, friends. Happy summer!

Spinach and Artichoke Dip


  • 1 (14-ounce) can artichoke hearts, drained and finely chopped
  • 1 (10-ounce) package frozen chopped spinach, thawed and drained
  • 1½ cups (6 ounces) finely shredded or grated Parmesan cheese, divided
  • 1½ cups (6 ounces) shredded Monterey Jack cheese, divided
  • 4 ounces cream cheese, softened
  • 2/3 cup sour cream
  • 1/3 cup mayonnaise
  • 2 garlic cloves, finely minced
  • Paprika, to taste (optional)


  1. Preheat the oven to 350 degrees F.
  2. Press the excess moisture from the spinach.
  3. Combine the artichokes, spinach, 1¼ cups of Parmesan cheese, 1¼ cups of Monterey Jack cheese, cream cheese, sour cream, mayonnaise, and garlic in a bowl and mix well.
  4. Spoon the artichoke mixture into a 1½-quart baking dish.
  5. Sprinkle the remaining Monterey Jack and Parmesan cheeses on top, and then sprinkle with paprika, if desired.
  6. Bake for 30 minutes.
  7. Serve warm with tortilla or pita chips, crackers or vegetables.


 spinach2 copy

Buffalo Chicken Dip

Some of my oldest and dearest memories are of watching my uncle Ken play college football and hearing him scream at the TV during a 49er’s game – and this dip has his name written all over it! This tasty mixture is often referred to as the quintessential “Superbowl dip.” If you love wings as much as I do, this is perfect for you! The family football obsession has continued since my uncle Ken, as Bobby and I are diehard fans. Our favorite team is the San Diego Chargers – a romantic evening for us might include driving the two hours to go to the games early and tailgating at the stadium. So sexy, huh?!

This last season, my husband and I took my dad to a Chargers vs. Raiders game. Of course, the Chargers won and the football love was carried on up the family tree. The only thing that would make these games better would be the presence of this mouthwatering buffalo chicken dip!

It is super simple to make – all you need to do is throw all the ingredients together, and you can even do it in a Crockpot! As you know, I’m a fan of anything involving Crockpots, and this is no exception.


Buffalo Chicken Dip

Total Time: 25 minutes


  • 1 jar Marie's Lite Chunky Bleu Cheese dressing (this is in the cold salad section of the grocery store, not the condiments aisle)
  • 1 8oz bag of Monterey Jack shredded cheese
  • 3/4 cup Frank's Buffalo Sauce
  • 1 package/block of cream cheese cut up into small cubes
  • 1 rotisserie chicken shred into small pieces OR 1 package of Louis Rich pre-cooked chicken breast strips, cut up into small pieces


  1. Preheat oven to 375 degrees.
  2. Combine all ingredients into a dish and bake for 15 minutes.
  3. Remove from oven and and stir ingredients until everything is melted. (You don't want the cheese to bake). Place the dip in the oven for 5 more minutes, if needed.
  4. Or combine all ingredients in a crock pot and simmer until everything is melted.
  5. Serve with tortilla chips and/or celery sticks.

Recipe adapted from EatDrinkPretty | www.MyCrownedCreations.com



Leave me a comment and let me know what you think!