I have yet to meet a person who doesn’t love this bean dip recipe. Sure, dipping chips into refried beans is good, but this is even better. A few additional ingredients takes refried beans to the next level, making an irresistible warm party dip that’s so easy to make. It never fails: No matter when or where I serve this dip, it’s always the first thing to disappear.
Recipe Highlights
Fast to make: The prep time required to get this bean dip into the oven is just 5 minutes. That includes stirring all of the ingredients together in a medium bowl and spreading them in a baking dish. No heating on the stovetop required!
Simple ingredients: I appreciate that I don’t need to make an extra trip to the grocery store in order to make the best dip that everyone loves. While other recipes call for specialty ingredients like enchilada sauce, cream cheese, or packets of taco seasoning, this recipe doesn’t need any of that. Instead, I call for everyday pantry spices and staples.
Depth of flavor: My husband can’t get enough of this bean dip. He says the diced green chiles add such an important flavor element, adding depth of layer and tanginess. The cheese and sour cream also help create flavor and the perfect creamy texture.
Healthy: Every dietitian in the world (including me) loves beans and bean dip for the nutrition they provide. Bean dip is one of my favorite snack recipes because, in addition to being delicious, it’s also full of important nutrients. The base of this recipe is refried beans. And whether they’re homemade or store bought, refried beans are a great source of fiber, potassium, iron, magnesium, and plant-based protein.
Ingredients Needed
The beauty of this easy recipe is how few ingredients it requires. Here’s what to gather:
- Refried beans – Last year I discovered how simple and delicious it was to make refried beans from scratch (which can be made with dried pinto beans or black beans). For this recipe, I start there or else I just grab a large can refried beans from the store (that’s what I do when I’m pinched for time).
- Sour cream – I add sour cream to help create the ultimate creamy texture and add lightness to the bean dip, making it perfect for dipping chips and veggies.
- Diced green chiles – a small 4-ounce can of diced mild green chiles is the secret ingredient that adds so much depth of flavor. As a substitute, use ¼ cup of purchased or homemade salsa instead.
- Shredded cheese – I like using Mexican blend cheese, but shredded cheddar cheese or shredded Monterey Jack cheese also works
- Spices – the spices required are chili powder, salt, cumin, garlic powder (or onion powder), dried oregano, and paprika (or black pepper). To add more spicy heat, stir in ⅛ to ¼ teaspoon cayenne pepper. To save time, if a taco seasoning packet is around or this homemade taco seasoning has been prepped, use 1 ½ tablespoons of that in place of the spices.
Find the ingredient list with exact measurements in the recipe card below.
Toppings And Dippers
Though the garnishes for this easy bean dip are optional, I highly recommend them. They make every bite so good … the tomatoes adding sweetness, the avocado adding creaminess, the lime juice adding acidity, and the jalapeno and green onion adding crunch and spice. Other topping ideas include sliced black olives, radishes, and chopped fresh cilantro.
For an even heartier dip, I would layer some taco seasoned ground beef on top. Though I serve it most often as a party appetizer, this dip also makes a great addition to nachos or as a filling for tacos, quesadillas, and burritos. As for dippers, I think yellow or blue corn tortilla chips are a must. This dip is also great with crackers and cut veggies, including mini peppers, carrots, and cucumbers.
Make Ahead For Parties
Here’s a pro hostess tip: Assemble this bean dip in the baking dish the morning or even one full day ahead of a party, cover, and refrigerate until ready to serve. Then, before guests arrive, stick it in the preheated oven for 20 minutes, then add the fresh toppings. That way the dip will be warm and ready to eat, but doesn’t take any time away from other party prep.
Storage Instructions
Once the dip has come to room temperature, refrigerate leftovers in an airtight container for up to 5 days. I store it directly in the baking dish, with any of the toppers removed. Then, to reheat, I place the baking dish back in a 375-degree oven for 5-10 minutes to heat up. Before serving, I add some fresh toppings and it’s good as new!
Bean Dip Recipe
Everyone loves this bean dip. It’s fast to make and so flavorful, and usually one of the first appetizers to disappear at a party. Serve it with chips and veggies for dipping and use it as a filling for burritos and tacos, or for layering into nachos.
Ingredients
- Nonstick spray
- 4 cups homemade refried beans or a 31-ounce can of refried beans
- 1 cup sour cream
- 1 cup shredded Mexican blend cheese, divided
- 1 4-ounce can diced green chiles
- 1 ½ teaspoons chili powder
- ½ teaspoon fine salt
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ¼ teaspoon dried oregano
- ¼ teaspoon paprika
- Optional toppings: sliced jalapeno, sliced green onions, chopped fresh cilantro, lime wedges, halved cherry/grape tomatoes, crumbled cotija cheese, diced/sliced avocado
Get Recipe IngredientsInstructions
- Preheat the oven to 375°F. Mist the bottom and half way up the sides of a 9×9-inch pan or other 2 ½ quart baking dish with nonstick cooking spray.
- In a large bowl, combine the refried beans, sour cream, ½ cup of the shredded cheese, the diced green chiles, chili powder, salt, cumin, garlic powder, and oregano; mix well.
- Using a spatula, spread the mixture evenly in the prepared baking dish. Sprinkle the remaining ½ cup shredded cheese over top.
- Bake until the dip is bubbly and the cheese is melted and browned, about 20 minutes.
- Serve dip with tortilla chips, veggies, or other dippers.
- Store leftovers in an airtight container in the fridge for up to 5 days.
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Notes
May use 1 ½ tablespoons of packaged or homemade taco seasoning in place of the spices and salt (in place of the chili powder through paprika).
Nutrition Information
- Serving Size: 1/4 cup dip
- Calories: 94
- Fat: 4 g
- (Sat Fat: 2 g)
- Sodium: 152 mg
- Carbohydrate: 9 g
- (Fiber: 3 g
- Sugar: 1 g)
- Protein: 4 g
- Cholesterol: 11 mg
Dietary
The photos in this post were taken by Megan McKeehan.
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