Mexican Refried Bean Dip

5 from 1 vote

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!

Course Appetizer, Side Dish

Cuisine American

Keyword Mexican refried bean dip, restaurant style refried beans

Prep Time 25

Cook Time 25

Total Time 50

Servings servings

Calories 362kcal

Author Ringsdorf

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.

Nutrition