Cheesy Bean Dip
Hot, creamy, cheesy bean dip made with refried beans, sour cream, the perfect blend of spices, and melty shredded cheese. Serve this easy dip with tortilla chips, toasted bread, or veggies! This hot and cheesy bean dip is my new go-to party appetizer! I love making it with homemade refried beans, but don’t hesitate to use canned if you’re short on time – it’ll still be amazing! The secret to its incredible flavor is the mix of spices, sour cream, and salsa that we stir into the beans. I love to serve this with crispy homemade tortilla chips, and trust me, it never lasts long! For more party-worthy dishes, try my chicken nachos, black bean dip, and classic guacamole (it never fails!). Key Ingredients Refried Beans: Canned works perfectly fine, but I LOVE making our refried beans from scratch when I have the time. Onion, Garlic, and Spices: You’ll cook these in a bit of oil before adding our spices. We combine chili powder (I love ancho chili powder or homemade chili powder), cumin, smoked paprika, and coriander. Salsa: Use your favorite store-bought salsa or make your own. I love this roasted tomato salsa or this quicker restaurant-style salsa. Green Chiles: I use canned green chiles in quite a few of our recipes and love them! They are sold in small (4-ounce) cans near salsas and hot sauce. When buying them, look for either “mild” or “hot” on the can and choose whichever you prefer based on how spicy you want the dip. Other recipes where I use them include homemade queso, this white chicken chili, and our weeknight taco soup. Cream Cheese and Sour Cream: These make our dip extra creamy. I love full-fat versions of each for the best flavor. To make this dip vegan, you can substitute your favorite dairy-free versions. Melty Cheese: This dip has two layers of melted cheese (on top and in the middle), so when you dig in with a tortilla chip, you are guaranteed to get some cheese. Use something that melts well, like cheddar, Monterey Jack, or my favorite, Oaxaca melting cheese, which I buy in a local Mexican grocery store. Refried Beans: Canned works perfectly fine, but I LOVE making our refried beans from scratch when I have the time. Onion, Garlic, and Spices: You’ll cook these in a bit of oil before adding our spices. We combine chili powder (I love ancho chili powder or homemade chili powder), cumin, smoked paprika, and coriander. Salsa: Use your favorite store-bought salsa or make your own. I love this roasted tomato salsa or this quicker restaurant-style salsa. Green Chiles: I use canned green chiles in quite a few of our recipes and love them! They are sold in small (4-ounce) cans near salsas and hot sauce. When buying them, look for either “mild” or “hot” on the can and choose whichever you prefer based on how spicy you want the dip. Other recipes where I use them include homemade queso, this white chicken chili, and our weeknight taco soup. Cream Cheese and Sour Cream: These make our dip extra creamy. I love full-fat versions of each for the best flavor. To make this dip vegan, you can substitute your favorite dairy-free versions. Melty Cheese: This dip has two layers of melted cheese (on top and in the middle), so when you dig in with a tortilla chip, you are guaranteed to get some cheese. Use something that melts well, like cheddar, Monterey Jack, or my favorite, Oaxaca melting cheese, which I buy in a local Mexican grocery store. For the best bean dip, enjoy this warm and bubbly right when it comes out of the oven. That’s when the cheese is at its absolute best, perfectly melted throughout every layer! You can also make it your own by adding a sprinkle of your favorite fresh toppings like diced avocado, chopped tomatoes, onions, or cilantro. Cheesy Bean Dip PREP 10 mins COOK 20 mins TOTAL 30 mins PREP 10 mins COOK 20 mins TOTAL 30 mins Perfect for parties, watching the game, and family gatherings, this easy bean dip comes together in no time. Start with canned refried beans, or use homemade refried beans to make it. I love serving this dip with homemade tortilla chips! 12 Servings (4 cups) Watch Us Make the Recipe You Will Need 1 (15oz) can of refried beans or 1 ¾ cups homemade refried beans 1 tablespoon avocado oil or olive oil 3/4 cup finely chopped onion, half a medium onion 1 tablespoon minced garlic, 3 cloves 3/4 teaspoon ancho chili powder or homemade chili powder 3/4 teaspoon ground cumin 1/2 teaspoon smoked paprika 1/2 teaspoon ground coriander 1/2 cup mild or medium salsa, like homemade roasted tomato salsa 1 (4oz) can of diced green chilies 1/2 cup (113g or 4oz) cream cheese 1/2 cup (113g or 4oz) sour cream 3/4 cup (85g or 3oz) shredded cheese like cheddar, Monterey Jack, or Oaxaca cheese Salt and fresh ground black pepper Pinch cayenne or hot sauce, optional for spicy dip Optional toppings: Fresh lime juice, diced avocado, guacamole, chopped tomatoes, sliced jalapeño, fresh cilantro, extra hot sauce Directions 1Preheat the oven to 350°F (180°C). Set aside a small (1 to 1 ½ quart) baking dish or 8-inch cast iron skillet. 2Cook the onions and garlic: Heat 1 tablespoon of oil in a small skillet over medium heat. Add the onions and garlic, then cook, stirring occasionally, until the onions are soft, translucent, and smell sweet, about 5 minutes. Stir in 3/4 teaspoon chili powder, 3/4 teaspoon cumin, 1/2 teaspoon smoked paprika, and 1/2 teaspoon coriander. 3Prepare the bean dip: In a medium bowl, stir the refried beans, salsa, diced chilies, cream cheese, and sour cream. When they are ready, stir in the cooked spiced onions and garlic. 4Taste the dip, and then adjust with salt and pepper as needed. To make it spicy, add a pinch of cayenne pepper or a few dashes of hot sauce. 5Bake the bean dip: Transfer half of the dip to a small baking dish. Top with half of the shredded cheese. Then, spread the remaining bean dip over the cheese and finish with the rest of the shredded cheese. 6Bake until hot throughout, and the cheese melted, for 20 to 25 minutes. Serve warm with a spritz of fresh lime juice and any optional toppings. 1Preheat the oven to 350°F (180°C). Set aside a small (1 to 1 ½ quart) baking dish or 8-inch cast iron skillet. 2Cook the onions and garlic: Heat 1 tablespoon of oil in a small skillet over medium heat. Add the onions and garlic, then cook, stirring occasionally, until the onions are soft, translucent, and smell sweet, about 5 minutes. Stir in 3/4 teaspoon chili powder, 3/4 teaspoon cumin, 1/2 teaspoon smoked paprika, and 1/2 teaspoon coriander. 3Prepare the bean dip: In a medium bowl, stir the refried beans, salsa, diced chilies, cream cheese, and sour cream. When they are ready, stir in the cooked spiced onions and garlic. 4Taste the dip, and then adjust with salt and pepper as needed. To make it spicy, add a pinch of cayenne pepper or a few dashes of hot sauce. 5Bake the bean dip: Transfer half of the dip to a small baking dish. Top with half of the shredded cheese. Then, spread the remaining bean dip over the cheese and finish with the rest of the shredded cheese. 6Bake until hot throughout, and the cheese melted, for 20 to 25 minutes. Serve warm with a spritz of fresh lime juice and any optional toppings. Adam and Joanne's Tips Make-ahead: Make the dip as directed in our recipe below, and then add the dip and cheese to a baking dish. Cover the dish, then refrigerate for up to 3 days until you are ready to bake. Diced green chilies: Small 4 ounce cans are sold at the supermarket. We love the Hatch brand and usually purchase mild. Vegan adaptations: Use vegan refried beans, vegan sour cream, and vegan cream cheese (a combination of or use just one), as well as vegan shredded cheese or substitute with 4 to 5 tablespoons of nutritional yeast for sprinkling in the middle and on top. Slow cooker version: Cook the onions, garlic, and spices as directed in the recipe below, and then add them along with the remaining ingredients to your slow cooker. Stir until well combined, then cook on LOW for 2 to 3 hours or until the cheese melts and the dip is heated throughout. The nutrition facts provided below are estimates. Make-ahead: Make the dip as directed in our recipe below, and then add the dip and cheese to a baking dish. Cover the dish, then refrigerate for up to 3 days until you are ready to bake. Diced green chilies: Small 4 ounce cans are sold at the supermarket. We love the Hatch brand and usually purchase mild. Vegan adaptations: Use vegan refried beans, vegan sour cream, and vegan cream cheese (a combination of or use just one), as well as vegan shredded cheese or substitute with 4 to 5 tablespoons of nutritional yeast for sprinkling in the middle and on top. Slow cooker version: Cook the onions, garlic, and spices as directed in the recipe below, and then add them along with the remaining ingredients to your slow cooker. Stir until well combined, then cook on LOW for 2 to 3 hours or until the cheese melts and the dip is heated throughout. The nutrition facts provided below are estimates. Nutrition Per Serving Serving Size 1/3 cup / Calories 127 / Total Fat 8.8g / Saturated Fat 4.4g / Cholesterol 22.4g / Sodium 296.8mg / Carbohydrate 7.9g / Dietary Fiber 2.1g / Total Sugars 1.7g / Protein 4.6g AUTHOR: Joanne Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us