Pull-Apart Bread and Bean Dip

This skillet bean dip with pull-apart bread will win over your game day crowd!
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10 Minutes Prep
30 Minutes Total
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6 Servings


Ingredient List
  • Small check mark in a circle icon 1/2 can Old El Paso™ refried beans
  • Small check mark in a circle icon 4 tsp. Old El Paso™ taco seasoning mix
  • Small check mark in a circle icon 1 (4 oz) can Old El Paso™ Green Chiles (Hot)
  • Small check mark in a circle icon 3 oz. Old El Paso™ green enchilada sauce
  • Small check mark in a circle icon 1/2 cup Mexican 4 Cheese Blend
  • Small check mark in a circle icon 1/2 cup queso fresco, crumbled - divided
  • Small check mark in a circle icon 6 Bake and Serve dinner rolls (thawed, cut in half - allow to double in size)
  • Small check mark in a circle icon 3 green onion, chopped
  • Small check mark in a circle icon Kosher salt
  • Small check mark in a circle icon 1/4 tsp. oregano
Preparation
  1. Preheat oven to 375° F. With kitchen scissors cut 6 thawed dinner rolls in quarters. Pinch cut sides together to form a ball. Place each ball along the inside edge of a greased 10” oven-safe skillet. Cover with a towel and allow to rise, doubling in size, in a warm place.
  2. In a small bowl mix 1/2 a can of refried beans with 4 tsp. Old El Paso™ taco seasoning mix, spread in the center of the skillet, working up to the dough balls.
  3. Cover refried bean mix with green chilies. Top with the Mexican cheese blend, enchilada sauce and 1/4 cup queso fresco. Sprinkle with chopped green onion and top with remaining 1/4 cup queso fresco.
  4. Brush tops of dough balls with olive oil and season with kosher salt, and oregano.
  5. Bake for 20 minutes or until the bread has browned and the cheese has melted. Allow to cool for 4-5 minutes. To serve, top with additional green onion and tomato.