Name: Easy Refried Bean Dip
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 1 can (16 oz) refried beans; 1 cup shredded cheddar cheese; 1/2 cup sour cream; 1/4 cup diced green chilies (mild or spicy); 1 teaspoon ground cumin; 1/2 teaspoon garlic powder; 1/4 teaspoon chili powder; Salt and pepper to taste; Optional toppings: chopped green onions, diced tomatoes, sliced jalapeños, cilantro

A creamy, cheesy, and satisfying dip that comes together in just minutes—this Easy Refried Bean Dip is my go-to for parties, casual get-togethers, or simply when I need a quick and tasty snack. Made with pantry staples like refried beans, cheese, sour cream, and spices, it’s baked to perfection and topped with fresh garnishes for added flavor and crunch.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 can (16 oz) refried beans

1 cup shredded cheddar cheese

1/2 cup sour cream

1/4 cup diced green chilies (mild or spicy)

1 teaspoon ground cumin

1/2 teaspoon garlic powder

1/4 teaspoon chili powder

Salt and pepper to taste

Optional toppings: chopped green onions, diced tomatoes, sliced jalapeños, cilantro

Directions

I preheat the oven to 350°F (175°C).

In a medium bowl, I mix the refried beans, shredded cheddar cheese, sour cream, diced green chilies, cumin, garlic powder, chili powder, salt, and pepper until everything is well blended.

I spread the mixture evenly into a small baking dish or an oven-safe serving dish.

Then I bake it for 15–20 minutes, until the dip is hot and bubbly and the cheese is fully melted on top.

After baking, I let it cool slightly and top it with fresh additions like green onions, tomatoes, jalapeños, or cilantro.

I serve it warm with tortilla chips, crackers, or sliced veggies.

Servings and timing

Prep Time: 5 minutes

Cooking Time: 20 minutes

Total Time: 25 minutes

Servings: 8 servings

Calories: Approximately 180 kcal per serving

Variations

I like playing around with different cheeses like Monterey Jack or Pepper Jack for a twist. Sometimes I stir in a spoonful of cream cheese for extra creaminess, or I layer the dip with seasoned ground beef or black beans to make it heartier. For a spicier kick, I use hot green chilies or add a splash of hot sauce. If I’m in the mood for smoky flavor, I sprinkle in a little smoked paprika.

Storage/Reheating

To store leftovers, I transfer the dip to an airtight container and refrigerate it for up to 4 days. When I want to reheat it, I microwave individual portions in 30-second intervals until warm or bake it in the oven at 350°F for 10–15 minutes, covered with foil to retain moisture. I always add any fresh toppings after reheating to keep them crisp.

FAQs

How can I make this dip spicier?

I increase the heat by using hot diced green chilies, adding sliced jalapeños, or mixing in hot sauce or cayenne pepper.

Can I make this dip ahead of time?

Yes, I often prepare the dip a day ahead and store it in the fridge unbaked. When ready to serve, I bake it as directed.

What can I use instead of sour cream?

Greek yogurt is my favorite substitute—it adds the same creaminess with a bit more tang and protein.

Can I make this dip in a slow cooker?

Absolutely. I mix all the ingredients in the slow cooker and heat on low for 2–3 hours, stirring occasionally until everything is melted and heated through.

What should I serve with this bean dip?

I like serving it with tortilla chips, pita chips, fresh veggie sticks, or even warm flour tortillas for scooping.

Conclusion

This Easy Refried Bean Dip is everything I want in a party snack—quick to make, rich in flavor, and endlessly versatile. Whether I’m entertaining a crowd or just craving a cozy night-in treat, this dip always hits the spot. Give it a try and see how fast it disappears at your next gathering.

Easy Refried Bean Dip

Ingredients

Directions

Servings and timing

Variations

Storage/Reheating