Refried Bean Dip is a warm, cheesy appetizer that comes together quickly and is perfect for scooping with crunchy tortilla chips.
Author’s Notes
Raised on refried beans
Refried beans were a staple in my childhood kitchen. My mom used them in everything — stirred into ground beef for tacos to stretch the meat, rolled into bean and cheese burritos, layered in a tortilla pie, and served as nachos or warm bean dip almost every Sunday after church.
During my first pregnancy I craved them constantly and made a version of this dip nearly every night for a month. This recipe keeps the beans front and center, gets a gentle kick from green chiles, and the melted pepper Jack cheese is the perfect finishing touch.
Refried Bean Dip Ingredients
| Ingredient | Notes |
|---|---|
| Refried beans & green chiles | Beans form the creamy base; diced green chiles add mild heat and depth. Drain chiles so the dip stays thick. |
| Yellow onion & garlic | Sauté until soft and fragrant. Finely dice the onion so it blends smoothly. |
| Seasonings | Ground cumin, chili powder, paprika and salt add warmth without overpowering the beans. |
| Sour cream & lime juice | Sour cream makes the dip creamier; lime brightens and balances richness. |
| Pepper Jack & cilantro | Pepper Jack adds a touch of heat and melts well. Fresh cilantro adds a bright finish. |
How to Serve This Refried Bean Dip
- Tortilla chips: The classic and best choice for scooping.
- Fresh vegetables: Bell peppers, celery, cucumbers, or carrots make a lighter option.
- Taco spread: Include alongside salsa, guacamole, and queso for a taco-night board.
- Nachos: Spoon over chips, add toppings, and broil for loaded nachos.
- Burritos & quesadillas: Use leftovers as a flavorful filling or spread.
Chelsea’s Notes
Use an oven-safe skillet
Because the dip goes from stovetop to broiler, use an oven-safe skillet so you can broil the cheese without transferring the dip. A cast-iron skillet works especially well and helps keep the dip warm while serving.
Fridge: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat: Warm in the microwave or on the stovetop, stirring occasionally. Add fresh toppings after reheating.
Freeze: Freezing is not recommended; the texture can change after thawing.
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 oven-safe skillet
Ingredients
- 1 tablespoon olive oil
- 1 cup finely diced yellow onion (about 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, drained (mild recommended)
- 1/2 cup sour cream
- 1-1/4 cups freshly shredded pepper Jack cheese, divided (1/2 cup + 3/4 cup)
- 2 tablespoons fresh lime juice (from 1 large lime)
- 2 tablespoons finely chopped fresh cilantro
- Tortilla chips, for serving
- Serving suggestions: halved cherry tomatoes, sliced green onions, Cotija cheese, diced avocado or guacamole, sliced jalapeños
Instructions
- Preheat the broiler to high.
- Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the onion and cook, stirring frequently, for 3 to 5 minutes until softened and translucent. Add the garlic, cumin, chili powder, paprika, and salt; cook, stirring constantly, 30 seconds to 1 minute until fragrant. Stir in the refried beans and cook 1 to 2 minutes until warmed through.
- Remove the skillet from the heat. Stir in the drained green chiles, sour cream, 1/2 cup of the shredded pepper Jack, lime juice, and chopped cilantro until smooth and combined. Spread the mixture into an even layer in the skillet and sprinkle the remaining 3/4 cup cheese evenly over the top.
- Place the skillet on the center oven 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 any preferred garnishes such as halved cherry tomatoes, avocado, extra cilantro, sliced jalapeños, Cotija, or green onions. Serve immediately with tortilla chips.
Recipe Notes
Note: Popular toppings include halved cherry tomatoes, extra cilantro, sliced green onions, Cotija cheese, diced avocado or guacamole, and sliced jalapeños.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or gently on the stovetop, stirring often, and add fresh toppings after reheating.
Nutrition
Calories: 182 kcal |
Carbohydrates: 13 g |
Protein: 8 g |
Fat: 12 g
Nutrition information is an approximation.