Refried Bean Dip is a warm, cheesy bean dip that comes together fast and pairs perfectly with crunchy tortilla chips.
Author’s Notes
Raised On Refried Beans!
There is no ingredient more familiar to my siblings and me than a can of refried beans. My mom used refried beans more than just about anything else, and it wasn’t even close.
She’d stir a can into ground beef anytime we had tacos or similar meals to stretch it further, make bean and cheese burritos on repeat, bake this refried bean tortilla pie at least once a week, and almost every Sunday after church we’d have refried bean nachos or some kind of bean dip with chips.
I craved refried beans so much during my first pregnancy that I started making a version of her dip almost every night for a solid month. And I’m here to tell you, this is the best refried bean dip around! It keeps the focus on the beans, gets a nice kick from green chiles, and the pepper Jack cheese is *chef’s kiss*. I’m obsessed!
Refried Bean Dip Ingredients
| Ingredient | Let’s Chat About It |
|---|---|
| Refried beans & green chiles | The beans are the base of this dip, while green chiles add a mild kick and extra flavor. Drain the chiles well so the dip stays thick and creamy. |
| Yellow onion & garlic | Cook these until soft and fragrant to build flavor right from the start. Very finely dice the onion so it blends smoothly into the dip. |
| Seasonings | This seasoning mix adds warmth and flavor without making the dip overly spicy. |
| Sour cream & lime juice | Sour cream makes this refried bean dip extra creamy while lime brightens and balances all the rich flavors. |
| Pepper Jack & cilantro | Pepper Jack adds a little heat and melts beautifully. Fresh cilantro at the end adds a nice pop of fresh flavor. |
How To Serve This Refried Bean Dip
- Tortilla chips: The classic choice and my favorite for scooping!
- Fresh veggies: Try bell peppers, celery, cucumbers, or carrots for a lighter option.
- Taco spread: Add this dip to a taco night spread with salsa, guacamole, and queso.
- Nachos: Spoon it over chips and pile on extra toppings for easy loaded nachos.
- Burritos & quesadillas: Use leftovers as a filling or spread for extra flavor.
Chelsea’s Notes
Use An Oven-Safe Skillet
Since the dip goes from the stovetop straight under the broiler, make sure to use an oven-safe skillet. A cast-iron skillet works great and keeps the dip warm longer for serving.
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Fridge: Transfer leftover refried bean dip from the skillet to an airtight container and refrigerate for up to 4 days.
Reheat: Warm in the microwave or on the stovetop, stirring as needed.
Freeze: I don’t recommend freezing; the texture changes after thawing.
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More Savory Dips
Appetizers
Veggie Dip
Appetizers
Easy 7 Layer Bean Dip
Side Dishes
Mexican Street Corn Dip
Dressings
Loaded Baked Potato Dip
Refried Bean Dip
Equipment
- Large skillet that is oven-safe
Ingredients
- 1 tablespoon olive oil
- 1 cup finely diced yellow onion 1/2 large onion
- 1 tablespoon minced garlic
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 3/4 teaspoon fine sea salt
- 1 (16-ounce) can refried beans
- 1 (4-ounce) can diced green chiles I use mild
- 1/2 cup sour cream
- 1-1/4 cups freshly shredded pepper Jack cheese packed in measuring cup
- 1 large lime 2 tablespoons juice
- 2 tablespoons finely chopped fresh cilantro
- Tortilla chips for serving
- Serving suggestions see note 1
Instructions
- Preheat the broiler to high.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Add the onion and cook, stirring often, for 3 to 5 minutes or until softened and translucent. Add the garlic, cumin, chili powder, paprika, and salt. Cook, stirring constantly, for 30 seconds to 1 minute, until fragrant. Add the refried beans and cook for 1 to 2 minutes, stirring often, until warmed through.
- Remove the skillet from heat. Stir in the drained green chiles, sour cream, 1/2 cup Pepper Jack cheese, lime juice, and cilantro. Stir until smooth and fully combined, then spread into an even layer. Sprinkle the remaining 3/4 cup cheese evenly over the top. Place the skillet on the center rack and broil for 3 to 5 minutes, watching closely, until the cheese is melted and lightly golden.
- Remove from the oven and top with favorites like halved cherry tomatoes, avocado, cilantro, jalapeños, Cotija cheese, or green onions. Serve immediately with tortilla chips.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
