This easy refried bean dip is the perfect sidekick to any Mexican feast. Made with mostly pantry staples, you can be snacking on this dip in no time.
But I feel a little less guilty when I indulge in this refried bean dip. Packed with protein, this dip is SO creamy, has tons of flavor, and is served warm for that satisfying vibe.
This dip is quick and easy - it comes together with mostly pantry staples. Mix, heat, and then grab your favorite dippers and dig in!
- Canned refried beans are most commonly made with pinto beans, which have a buttery, creamy texture that works well in this dip. If preferred, you can use black refried beans.
- Canned green chiles - An easy pantry pull, I use fire-roasted for extra flavor.
- Cheese - Use a good melting cheese like Colby or Monterey Jack. For an extra kick of spice, use Pepper Jack. Grate your own cheese fresh from a block for the best melting quality.
- Sour cream - Just ⅓ cup is enough to loosen up the beans and give them a creamy consistency - no cream cheese required. The sour cream adds the right amount of creaminess without being heavy. Low fat works just fine.
- Spices - Reach into your pantry for chili powder, cumin, and cayenne pepper for the perfect blend of seasoning.
See the recipe card for complete instructions and ingredient amounts.
- Preheat the oven to 375 degrees.
- Combine all of the ingredients in a mixing bowl, reserving some of the cheese for the top. Stir until well blended.
- Transfer the dip to a small baking dish. Top with the reserved cheese. Bake for 20 minutes until the cheese is melted and the dip is bubbling around the edges.
- Garnish with your favorite toppings such as jalapeños, scallions, tomatoes, avocado, olives, and red onion.
Can I make this on the stovetop?
If you don't want to turn on the oven, no problem! You can heat this dip on the stovetop. Add the ingredients to a saucepan and stir to combine. Heat on low until the cheese is melted and the dip is warmed through. Transfer to a serving bowl, garnish as desired, and dig in!
Storing and reheating
Store leftovers in an airtight container in the refrigerator for 3-4 days. This dip reheats well in the microwave.
What do I serve with bean dip?
- Tortilla or corn chips
- Cucumber slices, carrot and celery sticks
- Pita or bagel chips
- Pretzels or crackers
Ways to enjoy this dip
You can use this dip in anything that you would add refried beans to.
- Spread in burritos or on tostadas
- Use as a topping for tacos or nachos
- Layer in Mexican dip
- Add to rice or taco bowls
Refried beans are the primary ingredient in bean dip. Sour cream, yogurt, or cream cheese are often added to the refried beans to give them a creamy consistency.
Refried beans are canned beans, most commonly pinto beans, that are cooked in some type of fat - lard or oil - until softened. When soft, they can be smashed into a paste. Onions and spices can be added for seasoning.
Refried Bean Dip (without cream cheese)
- 16 ounces canned refried beans
- ⅓ cup sour cream
- 4 ounces canned green chiles (drained)
- 2 cups shredded Colby Jack cheese
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- ⅛ teaspoon cayenne pepper
- Preheat the oven to 375 degrees.
- In a mixing bowl, combine the beans, sour cream, chiles, spices, and most of the cheese, reserving some for the top. Stir to combine.
- Transfer the mixture to a small baking dish. Top with the reserved cheese. Bake for 20 minutes until the cheese is melted and the dip is bubbling around the edges.
- Serve with your favorite dippers.
- To make on the stove top, add the ingredients to a saucepan and stir to combine. Heat on low until the cheese is melted and the dip is warmed through. Transfer to a serving bowl, garnish, and serve.
- Store in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave.
- Use this dip in any recipe where you would use refried beans - tostadas, burritos, tacos, nachos, layered dips, etc.
Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.