This easy refried bean dip is the perfect side kick 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.
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.
See the recipe card for complete instructions and ingredient amounts.
- Preheat the oven to 400 degrees.
- In a mixing bowl, combine the beans, sour cream, green chiles, and spices. Fold in the shredded cheese, reserving some for topping.
- Transfer the dip to a small baking dish. Bake for 20 minutes. Top with the remaining cheese and bake for another 5 minutes or until the cheese is melted.
- Garnish with your favorite toppings - scallions or chives, tomatoes, avocado, olives, jalapeño, or red onion.
Can I make this on the stove-top?
If you don't want to turn on the oven, no problem! You can heat this dip 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 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
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.
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Refried Bean Dip (without cream cheese)
- 16 ounces canned refried beans
- ⅓ cup sour cream
- 4 ounces canned green chiles (drained)
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- ⅛ teaspoon cayenne pepper
- 6 ounces Colby Jack cheese (shredded)
- Preheat the oven to 400 degrees.
- In a mixing bowl, combine the beans, sour cream, chiles, and seasonings. Stir to combine.
- Add ⅔ of the cheese to the bean mixture. Fold together.
- Transfer the mixture to a small baking dish. Bake for 20 minutes.
- Top with the remaining cheese and bake for another 5-10 minutes until the cheese is melted.
- 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.