Spiced Bean Dip & Pita Crisps

Friday 9 November 2018

I hope that this recipe I am sharing today will come in handy over these next few months.  One of the major seasons for entertaining will soon be upon us and this is fabulous to make for those occasions when you are wanting something simple and easy to serve your guests that is delicious and that they will love.

This is probably my favourite all time bean dip.  Its very simple to make and uses things that I usually have in my cupboard and refrigerator.  It also goes together very quickly and tastes delicious!

I have given you three options for cooking it.  It is a hot dip that you can whisk together and then either cook in the slow cooker, if you have the time, in the oven or even in the microwave if you are really in a hurry!

It tastes fabulous any way you put it together.  Hot and cheesy, rich spicy beans . . .oh so delicious!

Perfect for any occasion . . .  pre-dinner drinks, game nights, pot lucks, etc.  I have never had anyone turn it down, and in fact I always come home with an empty dish! 

You can serve it with tortilla crisps, or with these beautifully crisp and flavourful  Spiced Pita Crisps I am sharing with you today as well! 

Pita crisps are so easy to make and go well with all sorts of dips, hummus being the main dip that you often see them served with. 

This version is lovely with  Tex-Mex flavours,  chili powder, cumin . . . baked until perfectly crisp, not too hard and not too soft, just right for dipping! 

And they are perfect with this lovely creamy, rich and spicy dip!

Yield: Serves 10

Spiced Bean Dip

The ultimate combo of flavours for all your dipping pleasures. One of the best bean dips I have ever tasted.  There are three ways you can prepare this hot dip.


215g tin of re fried beans (8 ounces)
80g tomato salsa (1/2 cup)
60g grated strong cheddar cheese (1/2 cup)
60g grated Monterrey Jack cheese (1/2 cup)
40g sour cream (1/3 cup)
3 TBS cream cheese
1/2 TBS mild chili powder
1/8 tsp ground cumin
Sliced spring onions to garnish


Whisk together the beans, salsa, both cheeses, sour
cream, cream cheese, chili powder and ground cumin in a bowl, until well

1. for the slow cooker, transfer to a small slow cooker and high for 2 hours, stirring every now and then.
2. in the oven, transfer to a baking dish and bake at 180*C/350*F/ gas mark 4 for 20 to 30 minutes until hot and bubbly.
 in the microwave, heat in a microwave safe bowl for 5 to 8 minutes,
stirring every two minutes until the cheese is melted and smooth.

 to a serving bowl and garnish with the sliced spring onions.  Serve
while warm.  Store any leftovers in the refrigerator in a covered
container.  The dip mix can be made ahead of time and then heated when
you are ready to serve.
Created using The Recipes Generator

I was trying to catch some cheese ooze, but its hard to do with one hand dipping and one clicking, lol.  No, I don't trust Todd. He doesn't have my vision and I wouldn't be happy, so this is what you get!

Yield: 10

Spiced Pita Crisps

prep time: 5 minscook time: 15 minstotal time: 20 mins
This makes a lot but they keep well.  You can adjust the heat to your own tastes.


5 TBS olive oil
1 clove garlic, peeled and crushed
1 tsp mild chili powder
1/2 tsp salt
1/4 tsp black pepper
10 medium pita rounds, each cut into 8 wedges


Preheat the oven to 180*C/350*F/ gas mark 4.  Have ready a large baking tray.

 the oil, garlic, chili powder, salt and pepper together in a large
bowl.  Add the pita pieces and gently toss together to coat.  Spread out
 on the baking sheet.  Bake for 15 minutes until lightly crisped.  Allow
to cool completely. Store in an airtight container.  Serve with your
favourite dips.
Created using The Recipes Generator

These Pita Crisps are delicious even without the dip, so I hope you will make them, but do make the dip as well.  You won't be sorry and your family and guests are sure to love it!  You can double the dip if you want.  Bon Appetit and happy entertaining!  


  1. I love apps..to bits! I eat too many when I go to my daughters homes;)

    1. That is the danger of Apps! They are so easy to eat! I used to make a lot of different ones when I worked at the Manor. Three or four different ones for each dinner party! I have loads of them up my sleeve! xo

  2. Hi - looks delicious! I'm in Australia. I haven't seen Monterrey Jack cheese here - what's it like? Melty, like mozzarella? Tasty? I'll source something similar.

    1. It is quite melty but has flavour unlike Mozzarella. I would use a Gouda if you can get that. It works beautifully! xo

  3. I was very much in the mood for some nibbles today and this was perfect for an impromptu treat. I made mine in the oven and it was very easy and cooked really well. I also made your spiced pita crisps and they were very moreish. There is no Monterrey Jack cheese here, but I used your suggestion of Gouda and that was great.

    These tex-mex flavours are really delicious and we had a lovely, different "elevenses" with a Mexican Punch and this dip and pita.

    1. So pleased you enjoyed this Marie and that the Gouda substitution worked well for you! Yay! Sounds like you had the most delicious elevenses! xoxo


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