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This bean dip 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
- 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.
- 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.
Tips
- 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.
- 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
Recommended Tools
- Glass mixing bowls. I love these glass mixing bowls for any dish that requires mixing. They’re sturdy and wash very easily.
- Baking dishes. This set comes in 3 different sizes, including a 2-quart, which is perfect for this dip.
- Hand mixer. Inexpensive and great for mixing if you prefer a smoother bean dip.
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.
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Prep: 5 minutes minutes
Cook: 15 minutes minutes
Total: 20 minutes minutes
This bean dip is a quick and tasty appetizer made from refried beans, sour cream, chunky salsa, taco seasonings, and shredded cheese.
Ingredients
- 1 (15-ounce) can refried beans
- 2 cups shredded Mexican-blend cheese, divided
- ½ cup chunky red salsa, homemade or store-bought
- ½ cup sour cream
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
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, 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.
- For a smoother dip, blend the ingredients in a food processor until you reach your desired consistency.
- To make it extra creamy, mix in 4 ounces of softened cream cheese.
- Adjust the spices and seasonings to taste. Give everything a taste before baking. For an extra kick, add jalapeños or hot sauce.
Nutrition Information
Serving: 1serving, Calories: 341kcal (17%), Carbohydrates: 17g (6%), Protein: 19g (38%), Fat: 22g (34%), Saturated Fat: 12g (60%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Cholesterol: 70mg (23%), Sodium: 1178mg (49%), Potassium: 182mg (5%), Fiber: 5g (20%), Sugar: 6g (7%), Vitamin A: 870IU (17%), Vitamin C: 1mg (1%), Calcium: 446mg (45%), Iron: 2mg (11%)
Author: Isabel Orozco-Moore
Category: Mexican
Photography by Ashley McLaughlin.
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Leave a Reply
Liz
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.Reply
Shelley
I’m thinking of using your recipe with Black Beans too. I Love both kinds of Beans and having company for New Year’s Day. I plan on making Guacamole as well! It’ll be a Party! 😜
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Nancy Trobaugh
I love your website! Made your creamy bean dip and it was fabulous! I can’t wait to try your other recipes!
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Lynne
This bean dip is great! I’ve used jarred jalapeños in a pinch and still good. I’m making a double batch in my crock pot for a party tonight. I think it’ll be a hit! I haven’t topped it with feta yet. Seems like most of the people I know dislike feta 🤷♀️🙄Reply
Lisa Marie
I gave you 4 stars, cuz I make my own beans. I use 1 ghost pepper. If I’m making the dips for cry baby’s, then I would go by your recipe.. Thanks, have a bless day Love ya LisaReply
Camia Caro
This was great!!! Thanks for sharing😊
Reply
Laura
Can you tell me what the serving size is half cup or less?
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Pam
Sounds great. Will definitely make this. I think I’d use queso fresco instead of feta though.
Reply
Delicious! I was looking for something that had a little pizazz w/out being too spicy. This is just right.Reply
This sounds so good. I love refried beans and dips so definitely going to pin this one and try it soon 🙂
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I think refried beans are up there on my list of favorite foods and the hubby will love the heat from the jalapenos!!Reply
Isabel
They’re just so good, right?! I hope both of you like the dip!
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