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January 31, 2023
Why have bean dip when you can have Loaded Beef and Bean Dip? This easy appetizer is full of the best things in life, like ground beef, cheese, and of course, the best seasonings around. If you like cheesy dips, you’ll adore my twist on a classic recipe.
This dip features ground beef perfectly seasoned with Heath Riles BBQ Chicken Rub, spicy jalapeños, three kinds of cheese, and rich refried beans. This recipe is sure to be an instant favorite among friends and family. Serve it at your next Superbowl party, or treat the family to a fun afternoon snack. One thing is for sure; no one will be able to resist this Loaded Beef and Bean Dip.
Appetizers are one of the easiest things to make on the grill. This decadent dip comes together in less than an hour! Fast recipes are lifesavers, especially when you’re entertaining a crowd. Less time spent cooking means more time spent debating who will win the big game.
This recipe doesn’t require any fancy ingredients. You may have most of these things in your pantry! You won’t use all of your seasonings, so be sure to save the remainder for the next great recipe. Here’s what you need to add to your shopping cart.
Here’s the main equipment I used to make this Loaded Beef and Bean Dip. You can find more of my grilling must-haves in the Equipment and Tools section.
You can find a detailed demonstration of this recipe in the video and recipe card. Here’s a quick rundown of how I pulled this Loaded Beef and Bean Dip together.
The Loaded Beef and Bean Dip came off the grill with a gorgeous color. The combination of seasonings gave the dip the perfect balance of savory with a kick of heat. This recipe is a guaranteed winner! It doesn’t get much better than this, folks.
I love serving my Loaded Beef and Bean Dip with tortilla chips. The “scoops” work best for this hearty appetizer. You can also use crackers or carrots.
If you have leftovers, you can store them in the fridge for up to 5 days. I don’t recommend freezing this dip as the texture is too different when thawed.
Thermoworks Silicone Tools, Lodge Cast Iron Skillet, Large Glass Mixing Bow,
Olive Oil Bottle Dispenser, Small Glass Prep Bowls, Wooden Turner,
Category
Beef and Bean Dip
Olive Oil
Ground Beef
1 tablespoon Heath Riles BBQ Chicken Rub
1 small jalapeño, diced
½ medium onion
2 cups shredded Monterey Jack Cheese
2 cups shredded Cheddar Cheese
1 cup of sour cream
1 block (8-ounces) of Cream Cheese
2 (16-ounce) can of refried beans
1 ½ tablespoon Malcom’s Grande Gringo Mexican Seasoning
Fire up the PK 360 Grill or your grill of choice and place a Lodge cast iron skillet inside to preheat for 5-8 minutes.
Drizzle the preheated skillet with olive oil and brown the ground beef. Season generously with Heath Riles BBQ Chicken Rub. Add the chopped jalapeño and onion. Let the mixture cook down while you mix the dip base.
In a mixing bowl, combine 1 cup of shredded Monterey Jack, 1 cup of shredded cheddar, sour cream, cream cheese, refried beans, and Malcolm’s Grande Gringo Mexican Seasoning. Remove the burger mixture from the grill and gently fold it into the dip.
Pour the dip into the same cast iron skillet you cooked the beef in. Top with the remaining Monterey Jack and cheddar cheese shreds. Add another sprinkle of Malcolm’s Grande Gringo Mexican Seasoning.
Place the dip on the pit and let it go for 20-25 minutes or until the cheese is melted and golden. Remove from the grill and let cool for a bit. Top with pico de gallo and additional sour cream, if desired.
Serve with tortilla chips or veggies.