Cheesy Refried Bean Dip

This Cheesy Refried Bean Dip consists of less than 10 ingredients and takes only 30 minutes to make! This hot bean dip is a great appetizer to serve on special occasions such as Cinco de Mayo, the big game day, work events, and more!

overhead view of cheesy bean dip in a cast iron skillet with the handle pointing to the left.

What’s in Cheesy Bean Dip?

This easy appetizer contains a handful of simple ingredients to make the perfect easy refried bean dip every time!

Refried Beans: One of the great Mexican favorites, refried beans are one of the central necessary ingredients in this easy bean dip recipe.
Sour Cream: The sour cream in this cheesy refried bean dip recipe gives this dish a creamy texture and tangy taste.
Green Chiles: A little bit of spice and heat is added to this recipe through the use of green chiles.
Cream Cheese: To further add to the tanginess and creaminess of this recipe, cream cheese is an essential ingredient to create this warm bean dip.
Taco Seasoning: A simple addition of tex-mex spices through the use of taco seasoning makes this the perfect easy dip for any occasion!
Cheese: This dish could not be a cheesy bean dip recipe without the cheese! This recipe uses a Mexican blend cheese to create the ultimate gooey treat!
Tomatoes: This recipe includes fresh, cherry tomatoes to add a touch of sweetness to this dip.
Cilantro: Additional flavor and freshness is added to this recipe with the use of fresh cilantro.

Recipe Variations and Easy Ingredient Swaps

This refried bean dip recipe is already so simple to begin with but it’s also extremely versatile! By using some of the easy swaps listed below, you can customize this dip to make it your own!

Refried Beans: For this recipe, you can use refried pinto beans or refried black beans.
Cheese: You can use shredded mild cheddar cheese or shredded colby jack cheese in place of the Mexican cheese blend within this recipe if preferred.
Additional Toppings: Top your homemade bean dip with sliced green onions, a layer of cooked ground beef with taco seasoning, hot sauce, your favorite salsa, black olives, red onion, or queso fresco.

step by step photos for how to make cheesy bean dip.

Where can I find chopped green chiles?

Chopped green chiles are usually located in the International aisle next to the jarred salsas!

Do you eat bean dip hot or cold?

Bean dip can be served both hot and cold. In this case, I like to serve it warm so that the cheese stays melty!

Can I make refried bean dip in a crockpot?

You sure can! Simply mix together all the ingredients as instructed and cook them on high in a crockpot for 1-2 hours or on low for 3-4 hours.

Can I freeze refried bean dip?

While you technically can freeze this dip, I don’t recommend it. The sour cream will not freeze well, leading to a grainy texture once thawed.

partial view of cheesy bean dip in a cast iron skillet.

How to Store and Reheat Bean Dip with Refried Beans

Store leftover refried bean dip in an airtight container in the refrigerator for up to 5 days. Reheat covered with aluminum foil in a 350°F oven for 10-15 minutes, until warmed through. Remove the foil in the last 5 minutes to brown the cheese.

What to Serve with Mexican Refried Bean Dip

a hand using a chip to scoop cheesy bean dip from a cast iron pan.

Refried Bean Dip Recipe

This bean dip is filled with cheese, and it's so easy to make for any occasion!

Course Appetizer, appetizer/dip

Cuisine American, Mexican

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Servings

Calories 264kcal

Author Becky Hardin

Equipment

Cast Iron Skillet
Hand Mixer (optional)

Ingredients

30 ounces refried beans (2 (15-ounce) cans)
1 cup sour cream
4 ounces chopped green chiles drained (1 small can)
4 ounces cream cheese room temperature (½ brick)
1 ounce taco seasoning store-bought or homemade (1 packet)
1½ cups shredded Mexican cheese blend divided
½ cup halved cherry tomatoes
¼ cup cilantro leaves
Tortilla chips optional, for serving

Instructions

Preheat oven to 350°F. Grease a cast iron skillet with nonstick spray. Set aside.
In a large bowl, stir the refried beans, sour cream, green chilis, cream cheese, and taco seasoning until well mixed together. If you have one, an electric hand mixer works well for this.

30 ounces refried beans, 1 cup sour cream, 4 ounces chopped green chiles, 4 ounces cream cheese, 1 ounce taco seasoning
Stir in ½ cup of the Mexican cheese.

1½ cups shredded Mexican cheese blend
Spread the mixture into the pan. Top with the remaining shredded cheese.
Bake for 22-26 minutes, until the cheese is melted and the beans are warm.
Top with tomatoes and cilantro, and serve with tortilla chips.

½ cup halved cherry tomatoes, ¼ cup cilantro leaves, Tortilla chips