Cheesy Refried Bean Dip

Say goodbye to boring apps and hello to your new go-to dip. This cheesy refried bean dip is a vibrant fiesta of flavors, blending rich, savory refried beans with tangy sour cream, melty cheddar jack cheese, and the perfect hint of spice from salsa. Serve it with classic tortilla chips, pile it into tacos, or spoon it straight out of the pan when no one’s looking.

Oh, and guess what? Like many of my other dips (you’ve got to try my Slow Cooker Mexican Street Corn Dip next), this one’s super easy to make. With simple ingredients, minimal prep, and a quick jaunt in the oven, you’ll have a warm, bubbly, utterly irresistible app in less than 30 minutes.

Reasons to Love This Refried Beans Dip

Ready to wow at your next get-together? Here’s why I’m certain this refried bean dip will do the trick:

Creamy, cheesy goodness. This dip is exploding with a plethora of well-matched flavors. Between the savory refried beans, tangy sour cream, rich cream cheese, and sharp cheddar jack cheese, it’s sure to be a hit. And that slight kick of heat from the salsa? SO good!

Quick and easy to make. With just 10 minutes of prep and simple, low-fuss ingredients, this dip comes together effortlessly. It’s perfect for last-minute gatherings.

Versatile crowd-pleaser. Whether you serve it as a dip with tortilla chips, a filling for burritos, or stuff it into jalapenos, this recipe adapts to any occasion. So, go ahead, make a double batch!

My Tips and Variation Ideas

Have a look at the following tips and tricks before you get started. I threw in some fun variations too, just in case you’re feeling creative:

• Room temperature ingredients. Start with room temperature cream cheese and sour cream. They’ll combine more smoothly and easily than if they were cold.
• Use your eyes. Some ovens bake a little hotter than others, so keep an eye on your dip. Start checking it at 20 minutes and then every couple of minutes after. You’ll know it’s ready when the cheese is melted and the edges are bubbly.
• Drain the Rotel. This is crucial. If you don’t drain the Rotel, your dip will turn out watery and unappealing.
• Cheese swap. Not a cheddar-jack fan? Swap it out for shredded pepper jack or queso.
• Mild, medium, or spicy. Feel free to use mild, medium, or spicy salsa and/or Rotel, depending on your taste preferences. If you really want to amp up the spice, fold some diced or pickled jalapeños into the bean mixture before baking.
• Meaty addition. Want a little extra protein? Stir in some cooked, crumbled chorizo, ground beef, or shredded chicken.
• Toppings galore. Go above and beyond Rotel and cilantro, and top the finished dip with some diced avocado, pickled jalapeno, and/or roasted corn kernels.

Grab These Ingredients

Here’s what you’ll need to make this easy, cheesy refried bean dip (for precise measurements, see the recipe card below):

Dip

• Canned refried beans – If you want to make your own, of course, you are more than welcome to.
• Sour cream – Let it come to room temperature before using. It’ll mix more smoothly with the other ingredients.
• Cream cheese – Start with room temperature cream cheese for easier mixing.
• Melted butter – I’d go with unsalted butter so you have more control over the seasoning.
• Taco seasoning – If you’d like to make your own, go for it. You’ll need a mixture of chili powder, cumin, paprika, garlic powder, onion powder, and a pinch of cayenne.
• Salsa – Mild, medium, or spicy depending on your taste preferences.
• Cheddar-jack cheese – Shredded fresh from the block. Pre-shredded cheeses melt funny.

Topping

• Rotel – Drained. You can use mild, medium, or spicy Rotel. If you can’t find Rotel, a cup or so of diced Roma tomatoes will do.
• Chopped fresh cilantro – For an extra hit of flavor and pop of color.
• Tortilla chips – For serving. Fritos, Doritos, or even pita chips would also work.

Ways to Serve Your Dip

I love how versatile this dip is. Here are just a few of my favorite ways to serve it:

• Dippables. Serve this warm, cheesy masterpiece with all your favorite dippers! Tortilla chips are a classic, but don’t stop there. Get creative with Fritos, pita chips, or even bell pepper slices.
• Burrito filling. Spread a generous dollop of bean dip into a warm tortilla with rice, your favorite protein (like seasoned ground beef or shredded chicken), avocado, and extra cheese for a satisfying meal.
• Tacos. Spoon cheesy refried bean dip into hard or soft taco shells (or a tostada shell) along with your favorite protein and toppings. Guacamole is a must, in my opinion.
• Jalapeño/mini pepper poppers. For a fun appetizer, halve and core fresh jalapeños or mini bell peppers. Fill them with bean dip, sprinkle with a little extra cheese, and bake at 400°F for 10 minutes.

How to Store and Reheat Extras

• Refrigerator. Seal any fully cooled leftover bean dip in an airtight container and store it in the fridge for up to 4 days.
• Freezer. Once cool, seal any leftover dip in a freezer-safe airtight container. It’ll keep in the freezer for up to 3 months. Allow the dip to thaw in the fridge before reheating.
• To reheat. Transfer the leftovers to a baking dish, cover with aluminum foil, and bake at 350°F for 10-15 minutes or until heated through. You can also heat it in the microwave in 30-second intervals until warm.