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This bean dip recipe is a quick and tasty appetizer made from refried beans, sour cream, chunky salsa, taco seasonings, and shredded cheese. Creamy, perfectly spiced, and full of flavor, it’s made with pantry-staple ingredients and ready in only 20 minutes.
Chips and dip are my absolute weakness. Queso, salsa, warm dips like jalapeño popper dip, cold dips like taco dip, you name it! Give me a bowl of tortilla chips (even better if they’re homemade) and a dip, and it’s so hard not to keep coming back for more.
This creamy bean dip fits the bit.
Made from refried beans, chunky salsa, sour cream, taco seasonings, and lots of gooey melted cheese, this dish comes together in a pinch to create a simple yet satisfying appetizer that’s ready in only 20 minutes!
It’s also really easy to make. With minimal preparation and cooking time, it’s a perfect go-to recipe for last-minute gatherings or when you need a quick and satisfying snack.
Ingredients Notes
This is an overview of the ingredients I used and why. For the full recipe, please scroll down to the bottom of the post.
- Refried beans: I used canned refried pinto beans, but you could also use refried black beans. If you want to skip the can, try using homemade refried beans. You’ll need about 1.5 cups worth.
- Shredded cheese: I recommend using thick-cut shredded cheese or shredding the cheese yourself from a block to get the ultimate melted and gooey cheese. Finely shredded cheese has too much starchy powder that prevents it from sticking when packaged, so it doesn’t always melt well. I used a Mexican-blend cheese, but you could use cheddar, Monterey Jack, or your favorite cheese.
- Red salsa: I used a mild store-bought chunky salsa, but you can use hot or any variation you prefer. For a more authentic flavor, you can also use my roasted tomato salsa.
- Chipotle pepper in adobo sauce (optional): This doesn’t make the dip spicy at all, but adds a really delicious smoky element that really takes this dip to the next level. (Note that this is not pictured in the photo above. Oops! I forgot to add it.)
- Sour cream: This adds a nice tang and some creaminess to the dip. Alternatively, you can use Mexican crema or plain Greek yogurt.
- Seasonings: I used a quick taco seasoning mix of chili powder, ground cumin, garlic powder, and onion powder. If you prefer, you can use about 2 teaspoons from a packet of taco seasoning.
- Toppings: I like to load up my bean dip with some toppings for added texture and flavor. Avocado, diced tomatoes, jalapeños, cotija cheese, and cilantro are my favorites.
How to Make Bean Dip
Mix together the refried beans, half of the shredded cheese, salsa, sour cream, chili powder, cumin, garlic powder, and onion powder until fully combined.
Spread the dip into an 8×8 or 2-quart baking dish and top with the remaining shredded cheese.
Bake the dip for 15 minutes, until all the cheese is melted and the edges of the dip begin to bubble.
Garnish the top with avocado, diced Roma tomatoes, cilantro, sliced jalapeños, and cotija cheese. Serve warm with tortilla chips.
Recipe Tips
- Is your dip too thick or too thin? The moisture level of canned refried beans can vary significantly from brand to brand, so you may need to add more or less salsa depending on the consistency you want.
- For a smoother dip, blend the ingredients in a food processor until you reach your desired consistency.
- Adjust the spices and seasonings to taste. Give everything a taste before baking. For an extra kick, add jalapeños or hot sauce.
- To make it extra creamy, mix in 4 ounces of softened cream cheese or an additional 1/2 cup of sour cream or Greek yogurt.
- Make this extra satisfying by stirring in some cooked Mexican chorizo or crumbled bacon.
Suggested Toppings
Toppings help elevate this simple dip and add lots of great flavor and texture. Here’s what I love adding to mine:
- Diced or sliced avocado
- Diced Roma or cherry tomatoes
- Chopped cilantro
- Diced or sliced jalapeño (pickled jalapeños would also be great!)
- Crumbled cotija cheese or queso fresco
Storing and Reheating
Store leftover bean dip in an airtight container in the refrigerator for up to 1 week.
To reheat, place in the oven and bake at 350°F for 10-15 minutes or until warmed through.
More Recipes
Did you make this bean dip recipe? Be sure to leave a rating and a comment below! I love hearing about your experience, and it also helps others!
Bean Dip
Ingredients
- 1 (15-ounce) can refried beans
- 2 cups shredded Mexican-blend cheese, divided
- 1 cup chunky red salsa, homemade or store-bought
- ½ cup sour cream
- 1 chipotle pepper in adobo sauce, minced (optional)
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 pinch kosher salt, as needed
Toppings
- Diced avocado
- Diced tomatoes
- Chopped cilantro
- Diced jalapeño
- Cotija cheese
Instructions
- Preheat oven to 375°F.
- In a large bowl, mix together the refried beans, 1 cup of the shredded cheese, salsa, sour cream, chipotle pepper, chili powder, cumin, garlic powder, onion powder, and until fully combined.
- Spread the mixture evenly in an 8×8 or 2-quart baking dish. Top with the remaining 1 cup of shredded cheese.
- Bake for 15 minutes, until the shredded cheese has melted and the dip begins to bubble on the edges.
- Garnish with diced avocado, diced tomatoes, cilantro, and jalapeño, and serve warm with tortilla chips.
Notes
- Beans: You can use canned refried beans or homemade using my refried beans recipe. If using homemade, you’ll need about 1.5 cups of refried beans.
- Cheese: I recommend using thick-cut shredded cheese or shredding cheese yourself from a block (Chihuahua, Monterey Jack, or Colby Jack are great). This type of cheese melts much better and has a better consistency than finely shredded cheese. I recommend eating this dip warm.
- Is your dip too thick or thin? The moisture level of canned refried beans can vary significantly from brand to brand, so you may need to add more or less salsa depending on the consistency you want.
- To make it extra creamy, mix in 4 ounces of softened cream cheese or an additional 1/2 cup of sour cream or Greek yogurt.
- For a smoother dip, blend the ingredients in a food processor until you reach your desired consistency.
- Make this extra satisfying by stirring in some cooked Mexican chorizo or crumbled bacon.
- Salsa: You can use store-bought or make some roasted tomato salsa at home.
- To make it extra creamy, mix in 4 ounces of softened cream cheese or an additional 1/2 cup of sour cream or Greek yogurt.
- Adjust the spices and seasonings to taste. Give everything a taste before baking. For an extra kick, add jalapeños or hot sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Ashley McLaughlin.
Made this recipe a few weeks ago and it was DELICIOUS. Used black vegetarian refried beans as I have some Kosher friends and the dip was a huge hit. We had some leftovers so the next morning my husband air fried some corn tortillas, spread the dip over the tortilla & then added an over easy egg, salsa, and cheese – my mouth is watering just thinking about it.