Mexican Refried Bean Dip
Mexican Refried Bean Dip is a warm, creamy blend of seasoned refried beans, melted cheese, and spices, perfect for scooping with tortilla chips. This crowd-pleasing appetizer is easy to make and full of bold flavor that we happened to love!
Best Bean Dip
I honestly cannot tell you how many times I’ve made our restaurant-style refried beans and then turned leftovers into a dip, especially since I’m a chip kind of girl. Salty or sweet? I’m going for salty every single time except for maybe a bite of chocolate after dinner. Or some Stracciatella Ice Cream!
Since beans are a great source of protein, I often call this refried bean dip a complete meal. Instead of scooping chips, consider adding it to fresh tortillas. You’re welcome!
Most of my family (I have five siblings and many nieces and nephews.) have made these refried beans and it’s become a staple for them too. If you like Tex-Mex, add this to your repertoire (plus our Stovetop Cilantro Lime Rice) and enjoy.
Why This Recipe Works:
- SIMPLE TO MAKE – We make these refried beans several times a month for so many occasions, especially when we’re making Tex-Mex. This dip requires only a few extra ingredients and very little time.
- FULL OF BOLD FLAVOR – We love beans, especially when you add plenty of jalapeños (yes please!), seasonings, cheese, and sour cream. Oh, and that sliced avocado is the perfect topper!
- CREAMY TEXTURE – Don’t forget to add some water to thin the beans. And then we’re adding cheese and sour cream to get this dip extra-extra creamy!
What You’ll Need:
- olive oil
- veggies – onion, jalapeno, and garlic
- seasonings – ground cumin, kosher salt, and freshly ground black pepper
- pinto beans
- unsalted butter
- freshly squeezed lime juice
- water to thin
- cheddar cheese
- sour cream (we use the light version)
- toppings – any combo of avocado, tomatoes, cilantro, and jalapeno
How to make Mexican Refried Bean Dip:
Step 1
Sauté veggies. Heat a cast iron skillet to medium-high heat. Add some olive oil, and then the diced onions and peppers. Sauté for a few minutes, or until veggies are soft. Then add the garlic, ground cumin, salt, and pepper – and stir for another minute.
Step 2
Add beans. Add the pinto beans and continue simmering for several minutes until beans are heated, stirring frequently.
Step 3
Process. Spoon the veggie-bean mixture into a food processor, and pulse until it’s completely pureed. Add butter, fresh lime juice, and pulse again. Then add enough water to get the beans smooth and creamy. (We normally add at least 1/4 cup of water.)
Spread the refried beans back into the skillet, spreading evenly to all sides. (You can refrigerate the dip here and bake later, if desired.)
Step 4
Bake dip. Preheat oven to 350 degrees. Bake refried bean dip for about 15 minutes. Then add the shredded cheddar cheese and sour cream. Stir to combine and return skillet to the oven. Bake for another 10-15 minutes, or until hot and bubbly.
Step 5
Serve. Serve dip with some sliced avocado, sliced cherry tomatoes, chopped cilantro, and extra cheddar cheese. Scoop dip with your favorite chips or add it as a side dish to a Mexican feast!
Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stovetop.
Recipe FAQs:
Canned pinto beans are the most common, but you can also use black beans for a different flavor.
Yes, you can cook pinto or black beans from scratch, and then proceed with recipe.
Use plenty of water to thin the beans and then stir in sour cream and cheddar cheese when heating the beans to get a smooth, creamy texture.
Try chopped green onions, a spoonful of salsa, or black olives on top.
Yes, assemble the dip ahead (to step 3) and refrigerate, then bake when ready to serve. If using a microwave-safe bowl, you can microwave instead of baking the dip.
Other Delicious Dip Recipes:
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
Mexican Refried Bean Dip
Ingredients
For the homemade refried beans:
- 1-2 Tablespoons olive oil
- 1 medium white onion – chopped
- 1 medium jalapeno – diced
- 2 cloves garlic – minced
- 1 teaspoon ground cumin
- kosher salt and freshly ground black pepper – to taste
- 45 oz. canned pinto beans – rinsed and drained
- 3 Tablespoons unsalted butter
- 1 medium lime – freshly squeezed
- water to thin – we use at least 1/4 cup
Additions:
- 1 cup cheddar cheese – freshly shredded
- 1/2 cup light sour cream
- sliced avocado, sliced tomatoes, and chopped cilantro – to serve
- Tostito chips – to serve
Instructions
- Sauté veggies. Heat a cast iron skillet to medium-high heat. Add some olive oil, and then the diced onions and peppers. Sauté for a few minutes, or until veggies are soft. Then add the garlic, ground cumin, salt, and pepper – and stir for another 30 seconds.1-2 Tablespoons olive oil, 1 medium white onion, 1 medium jalapeno, 2 cloves garlic, 1 teaspoon ground cumin, kosher salt and freshly ground black pepper
- Add beans. Add the pinto beans and continue simmering for several minutes until beans are heated, stirring frequently.45 oz. canned pinto beans
- Process. Spoon the veggie bean mixture into a food processor, and pulse until it’s completely pureed. Add butter, fresh lime juice, and pulse again. Then add enough water to get the beans smooth and creamy. (We normally add at least 1/4 cup of water.)Spread the refried beans back into the skillet, spreading evenly to all sides.You can place dip in the refrigerator here and bake it later, if desired.3 Tablespoons unsalted butter, 1 medium lime, water to thin
- Bake dip. Preheat oven to 350 degrees. Bake refried bean dip for about 15 minutes. Then add the shredded cheddar cheese and sour cream. Stir to combine and return skillet to the oven. Bake for another 10-15 minutes, or until hot and bubbly.1 cup cheddar cheese, 1/2 cup light sour cream
- Serve. Serve dip with some sliced avocado, sliced cherry tomatoes, chopped cilantro, and extra cheddar cheese. Scoop dip with your favorite chips or add it as a side dish to a Mexican feast!sliced avocado, sliced tomatoes, and chopped cilantro, Tostito chips
Notes
- Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stovetop.
- To make ahead of time, assemble the dip (to step 3) and refrigerate, then bake when ready to serve.
A great dip for happy hour and goes great with a cold beer! 🍻
Agree 100%!