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Who doesn’t love a good dip?! This Refried Bean Dip recipe comes together in just minutes and everybody always swarms when it’s set out at a party next to a big bowl of tortilla chips! Make it as mild or spicy as you like, then step back and watch your family and friends devour this fantastic dip!
Refried Bean Dip
When it comes to sports, especially the big game, I have to admit that I’m mostly there for the food and commercials. It’s the best excuse I can think of to enjoy appetizers for the entire meal!
One of my all-time favorites is this classic, easy-to-throw-together bean dip! This recipe comes together in under 5 minutes, then bakes in the oven until hot and bubbly.
I like to keep things simple and just garnish with chopped green onions and cilantro, but you could really load up the bean dip by sprinkling with extra shredded cheese, pico de gallo, sliced jalapenos (for those who like it extra spicy!), or sliced avocados.
No matter how you top refried bean dip, everybody loves it! Seriously, serve this at your next party and watch people swarm to it!
I like to serve this refried bean dip with tortilla chips or Fritos, but you could also use crackers or even veggies for a healthier alternative.
How to Make Refried Bean Dip
- Preheat the oven to 375 degrees F. Alternatively, you could make this in a slow cooker and just let it warm for 2 hours.
- In a large bowl, combine all of the ingredients for the bean dip. You can use a can of refried beans or make your own Instant Pot refried beans to use in this recipe.
- Blend everything together until smooth and combined, then transfer to an oven-safe baking dish or cast iron skillet.
- Bake for 25-30 minutes until hot and bubbly! Give everything a stir, then sprinkle with chopped green onions or cilantro for a little color, then serve with plenty of chips!
How long does bean dip last?
Bean dip doesn’t last long at our house, but you can store any leftover bean dip in the fridge for 4-5 days. Just reheat in the oven or microwave before serving for a hot bean dip, although you could eat it cold if you like.
Can you freeze bean dip?
Bean dip can be cooled to room temperature, then frozen in a freezer-safe ziptight bag for up to 3 months. Just thaw overnight in the fridge then reheat and stir well before serving.
More Appetizer Recipes That Are a Hit at Parties
- Slow Cooker Little Smokies in Honey Garlic BBQ Sauce
- Healthier Hot Spinach and Artichoke Dip Recipe
- Homemade Soft Pretzels with Mustard Cheese Dip
- Bacon-Wrapped Jalapeno Poppers
- Smoked Pork Belly Burnt Ends
- Cottage Cheese Jello Salad
- Easy Chicken Parmesan Sliders
- Grilled Mexican Street Corn Dip
- Slow Cooker Asian Pulled Pork Sliders
- 1 (16-ounce) can refried beans
- 1 cup picante sauce
- 1 cup (4 ounces) shredded Pepper Jack cheese
- 1 cup (4 ounces) shredded cheddar cheese
- 3/4 cup sour cream
- 4 ounces cream cheese, softened
- 1 jalapeno, stems and seeds removed, finely diced
- 1 tablespoon chili powder
- 1/4 teaspoon ground cumin
- 2 green onions, chopped, for garnish
- Tortilla chips, for serving
- Preheat oven to 375 degrees F.
- Combine all of the ingredients except for the green onions in a large bowl. Mix with a hand mixer until combine, then pour into a large skillet or square baking dish.
- Bake for 25-30 minutes until hot and bubbly. Stir, then sprinkle with the green onions, if desired, and serve with tortilla chips.
- A crust may form on the top of the bean dip as it sits, but if you stir the dip well this will mix right back in.
- Slow Cooker Instructions: You can all all of the dip ingredients to a small slow cooker and cook on LOW for 4 hours or on HIGH for 2 hours, stirring occasionally, until hot all the way through.
Recipe adapted from Taste of Home.
Amount Per Serving: Calories: 135 Total Fat: 10g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 27mg Sodium: 447mg Carbohydrates: 8g Net Carbohydrates: 0g Fiber: 2g Sugar: 4g Sugar Alcohols: 0g Protein: 4g