Dive into this creamy, cheesy, refried bean dip that's easy to make with simple ingredients that will have your guests scraping the bowl clean! It's at its best served warm with tortilla chips but everyone will love it at room temperature too.
Simply toss everything into your slow cooker, melt it on the stovetop, or zap it in minutes in the microwave oven and boom! you've the got your new favorite party appetizer or game day snack.
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My grandson is who got me on the refried bean train. It's not that I didn't like them. I just hadn't been particular drawn to that unappetizing brown lump on my plate in Mexican restaurants. I ate all around it. It barely looked like food.
But Glen loves the stuff. And I finally decided that if he was willing to try some of my food (he's the most adventurous of the clan when it comes to food), I should be willing to return the favor.
I began by adding a pound of cheese to it and made a quesadilla. Ok, maybe not that much cheese but it was quite a bit. I loved them. Fast forward, I make quite a few things with refried beans now, and someday they'll all make it onto the blog.
Today, I'm sharing this one which is inspired by my version of Texas Trash Dip. If you love that one (it was a hit with the entire family and now they all make it in their own kitchens), you will love this one. Serve it any time of year, but especially on Cinco de Mayo.
🧅 Main Ingredients + Notes
This list only covers ingredients that require some notes. Go to the Recipe Card at the bottom of this post for a complete listing of the ingredients, measurements, and directions to make this easy bean dip recipe.
- Refried beans - Use your favorite brand (I always buy Rosarita Traditional Refried Beans) but be sure it's just refried beans, no added flavors. You'll be adding lots of flavor in the recipe. You can also make your own refried beans from pinto beans.
- Salsa - Chunky salsa is better in the recipe than a smooth salsa as it provides some great texture to the dip with occasional bursts of extra flavor.
- Cheese - I like the combination of Monterey Jack and cheddar cheeses. They're both melty and provide a great contrast in flavors. Since the melt characteristics are important for this dip, I recommend grating your own cheese instead of using pre-grated cheese. Pre-grated cheese is typically coated with a cellulose coating to prevent caking. This coating also affects how easily the cheese melts.
🎯 Why This Recipe Works
Most of the ingredients have great melting characteristics allowing the dip to meld together quickly and easily.
💡Ideas for Variations
Pinto beans go well with lots of flavors. Here are some ideas for changing up this refried bean dip recipe to suit your own tastes.
- Use taco seasoning in place of the chile powder.
- Serve topped with any combination of green onions, sliced tomatoes, green chiles, black olives, chopped red onion, or fresh cilantro.
- If you like a little heat, add a few drops of hot sauce.
👩🍳 Ways to Use Refried Bean Dip
Refried bean dips can be used for more than something to scoop up with tortilla chips. Here are more ideas:
- Spread flour tortilla with the dip, leaving a 1" border. Top with another tortilla and fry in a little oil over medium heat. Use a pizza slicer to slice into pieces.
- Add to a tostada as the bottom layer.
- If making a Mexican bowl, include it place of black beans.
- Add a dollop to Mexican tacos on your next taco night.
- Use as a layer in a 7-layer Mexican dip.
- Add to a burrito.
🙋♀️ Refried Bean Dip FAQ
Yes! When I need to make this dip ahead for a party I combine all of the ingredients into a microwavable dish and zap it for 2 - 3 minutes, stir, and zap for another 2 minutes. I allow it to cool to room temperature and store it in an airtight container for up to 3 days.
To rewarm, I either transfer it to a slow cooker to keep it warm during the party or rewarm on the stovetop over medium-low.
Keep it warm in a slow cooker and serve that way with corn tortilla chips or scoop it into bowls at the last minute so that it's at least initially warm. It's delicious at room temperature, but over the top delicious warm.
If you want to top your refried bean dip with cheese, you can't go wrong with queso fresco, cotija, or additional Monterey Jack and cheddar.
📇 More Dip Recipes
Here are more dip recipes you might enjoy! Just click on the photo to get to its recipe.
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Easy Addictive Refried Bean Dip with Canned Beans
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- box grater
Ingredients
- 2 (16-ounce) cans refried beans
- 1 cup chunky salsa
- 4 ounces shredded Monterey Jack cheese, using the large holes of a cheese grater (1 cup)
- 4 ounces shredded cheddar cheese, using the large holes of a cheese grater (1 cup)
- ¾ cup sour cream
- 3 ounces cream cheese
- 1 tablespoon chili powder
Instructions
- Slow Cooker: Combine all of the ingredients in a small (1-½-quart) slow cooker. Cover and cook on high for 2 hours or until heated through and the cheese is completely melted. As it warms up, stir the dip intermittently to mix all of the ingredients together.You can also melt all of the ingredients together on the stovetop for 20 minutes or in the microwave oven for 5-7 minutes and then keep warm in the slow cooker.Serve warm with corn tortilla chips.
Alternate ways of cooking this dip:
- Stovetop: Combine all of the ingredients in a small Dutch oven or cast-iron skillet over medium low heat. Stir every few minutes until the cheeses are completely melted into the dip. Oven: Preheat over to 350˚F. Combine all of the ingredients in a large bowl. Transfer to an oven-safe baking dish and bake for 20 minutes or until bubbly.Microwave: Heat in a microwave-safe dish for 5-8 minutes or until cheese is completely melted and smooth. Stir the dip every couple of minutes.
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