A creamy Refried Bean Dip that’s both cheesy and a little spicy—this crowd-pleaser combines simple pantry staples with bold Mexican flavors to give you the ultimate party appetizer. You won’t be able to resist scooping this onto crispy nachos or crunchy tortilla chips.
Why You’ll Love This Recipe
– No oven needed—just stovetop magic in under 20 minutes
– Uses everyday pantry Refried Beans (store-brand or Old El Paso)
– Creamy, Cheesy, Spicy flavors that please every palate
– Perfect for game-day, Cinco de Mayo, or last-minute get-togethers
– Customizable heat level—kid-friendly mild or jalapeño-kicking hot
– Double-duty as a dip or a nacho topping
– Vegetarian, with easy vegan swaps (just use dairy-free cheese)
– Makes enough for 8–10 snackers without breaking the bank
Ingredients
– 2 cups refried beans (about 1 15-oz can; try Old El Paso or La Preferida)
– 1 cup shredded cheddar cheese (or Mexican blend)
– ½ cup cream cheese, softened (room temperature for easy stirring)
– ¼ cup salsa verde (for a tangy twist)
– 2 tbsp sour cream (optional for extra creaminess)
– 1 tsp chili powder (adjust to taste)
– ½ tsp ground cumin (freshly toasted if you have it)
– 1 small jalapeño, seeded and finely chopped (for a mild kick)
– 1 tbsp chopped fresh cilantro (plus extra for garnish)
– Salt and pepper, to taste
– Splash of lime juice (juice of ½ lime)
Directions
1. Heat the beans: Place refried beans in a medium nonstick skillet over medium heat. Stir continuously for about 2 minutes, until they loosen up—no more brick-hard scooping challenges.
2. Add cream cheese: Lower heat to medium-low and dollop in the cream cheese. Use a silicone spatula to swirl until the mixture is silky smooth. (Tip: If it sticks, add a splash of water or bean liquid.)
3. Season the dip: Sprinkle in chili powder, cumin, a pinch of salt, and fresh-grated pepper. You’ll smell that warm, earthy spice aroma—this tells you it’s going great.
4. Mix in jalapeño and salsa: Fold in chopped jalapeño and salsa verde, stirring for another minute. You’re layering in texture and tang, so keep it lively.
5. Stir in cheeses: Add the shredded cheddar (or Mexican blend) and sour cream. Keep stirring until the cheese melts into fluid ribbons. If you’re using a cast-iron skillet, it retains heat beautifully—just watch for sticking.
6. Finish with lime and cilantro: Turn off the heat, squeeze in lime juice, then fold in chopped cilantro. Taste and tweak—maybe a dash more salt or a spritz of lime.
7. Serve hot: Transfer to a warm serving bowl or keep it right in the skillet. Sprinkle extra cheese or cilantro on top for a photogenic pop.
8. Pair and garnish: Serve alongside tortilla chips, sliced veggies, or use as a nacho base—just layer chips, beans, cheese, and broil for a minute until bubbly.
Servings & Timing
Makes about 3 cups of dip (serves 8–10 as an appetizer)
Prep Time: 10 minutes (gather and measure ingredients)
Cook Time: 8 minutes (cook and stir)
Total Time: 18 minutes from pantry to plate
Variations
– Veggie Boost: Stir in ½ cup black beans and corn for a Southwestern twist.
– Vegan Version: Swap cream cheese and cheddar for vegan spreads and shredded dairy-free cheese.
– Smoky Chipotle: Replace salsa verde with chipotle in adobo (1 tbsp) for smoky heat.
– Taco-Style Layer: Spread dip in a dish, top with chopped tomatoes, olives, shredded lettuce.
– Guac-Style: Swirl ½ cup mashed avocado in at the end for a creamy green hue.
– Heat Seeker: Stir in 1 tsp hot sauce or diced habanero for serious spice.
Storage & Reheating
Refrigerator: Store in an airtight container for up to 4 days—though it rarely lasts that long!
Freezer: Freeze in a sealed bag or container for up to 2 months; thaw overnight in fridge.
Reheat: Warm on stovetop over low heat, stirring in a splash of water or milk to revive creaminess. Microwave: 30-sec bursts, stirring between.
FAQs
Q: Can I use dry beans instead of canned?
A: Absolutely—cook and mash 1½ cups dried pinto beans (soaked and boiled) before you start, then proceed.
Q: My dip is too thick. How do I loosen it?
A: Stir in 1–2 tbsp warm water or milk until you hit your desired consistency.
Q: Can I prep this ahead?
A: Yes! Make up to a day ahead, cover, and refrigerate; reheat gently when guests arrive.
Q: How spicy is this?
A: It’s mild out of the gate but easy to adjust: leave out the jalapeño for a kid-friendly version or add extra for more heat.
Q: Is this gluten-free?
A: Yep—beans, dairy, and spices are naturally gluten-free. Just watch your chip dippers.
Q: Can I bake it like nacho cheese dip?
A: For sure—spread in an oven-safe dish, top with extra cheese, then bake at 375°F until bubbly (5–7 minutes).
Q: What’s the nutrition like?
A: Roughly 120 calories per ¼-cup serving, 6g protein, 7g fat, 8g carbs—great macro ratios for a snack.
Q: Any low-fat tweaks?
A: Use reduced-fat cream cheese, cut back on cheddar, and swap sour cream for yogurt.
Conclusion
This Refried Bean Dip is your go-to for quick Mexican flair—creamy, cheesy, and endlessly customizable. Whether it’s a casual get-together or a big party, it brings everyone together around the chip bowl. Give it a whirl, share your spicy tweaks, and don’t forget to peek at my nacho recipes for more party-ready ideas!
