Loaded with plenty of flavourful ingredients and topped with melty cheddar cheese, this cheesy refried bean dip is simple to make and tastes so incredibly yummy. Give this crowd-pleasing homemade bean dip a try, it’s too good to miss!
I love a good chips and dip snack. You too? And some days (especially on Friday after a busy week), I could honestly have chips and dip for supper and call it a day.
Aside from digging into this refried bean dip recipe by yourself, it feeds plenty, meaning it’s perfect if you’re having a get-together with friends and family.
Refried bean dip, in my opinion, has a hummus-like quality (which kinda makes sense because hummus is bean-based as well). So, if you are a fan of hummus, then chances are you’ll enjoy this cheesy bean dip too (yay!).
What makes this dip so good is that it has a creamy base that’s all covered in a generous layer of melty cheese. I mean, what’s not to love? While optional, toppings like tomatoes, green onion and corn, gives this homemade bean dip a lovely colour, added flavour and freshness.
Fan of refried beans? Check out these refried bean quesadillas!
Bean Dip Ingredients
- Refried beans: I used two cans of store-bought refried beans. You can use your standard can of refried beans (made with pinto beans) or even try refried black beans. Or, if you have a little more time, substitute with homemade refried beans.
- Cream cheese: You definitely want to have your cream cheese softened before using so it will blend nicely with the other ingredients. I’ve used light and regular versions and either works great in this recipe.
- Sour cream: Sour cream adds another bit of creaminess and tang. Feel free to substitute with plain Greek yogurt.
- Salsa: Use your favourite variety and opt for a thicker/chunkier version over a thinner salsa. Just keep in mind that whatever version you are using will impact the flavour of your refried bean dip. For example, if the salsa is really spicy, it will add more heat than a non-spicy version will.
- Chopped green chilies: These can typically be found in your supermarket right alongside cans of refried beans, salsa and the like. I don’t find them really spicy or anything. If you like, you can omit and replace with an equal amount of salsa.
- Seasoning: Chili powder, smoked paprika, ground cumin, garlic powder, onion powder, ground cayenne pepper, salt and black pepper all add lots of flavour to this refried bean dip.
- Shredded cheddar cheese: I used a jalapeno marble cheddar for another element of flavour and spice. You can use regular marble cheddar, regular cheddar, mozzarella or Monterey Jack (or a combination of them).
- Corn: Canned corn adds a little sweetness and texture. You can substitute with frozen corn (I like to thaw and drain first, just so I don’t add extra moisture to the dip).
- Green onion: Chopped green onion adds freshness and a little colour. You can substitute with some chives if that’s what you have on hand. Alternatively, for a different flavour profile, substitute with chopped cilantro.
How To Make Cheesy Refried Bean Dip
Here is an overview of how to make this cheesy refried bean dip. Be sure to check out the recipe card below for complete instructions.
- Place the refried beans, cream cheese, sour cream, salsa, chopped green chilies and seasoning in a large mixing bowl and stir to combine (or blend using a hand mixer to speed things up). Then fold in some shredded cheese, corn and green onion.
- Transfer the refried bean dip to a baking dish and top with more shredded cheddar cheese.
- Bake the dip until it’s heated through and the cheese is nice and melty.
- Once baked, you can garnish the dip with toppings or devour as is with your favourite tortilla chips.
Can I Make This Dip Ahead of Time?
Absolutely! You can make this refried bean dip up to a day ahead of time to reheat the next day. Just prep up to the point before baking, tightly cover and store in the refrigerator until you are ready to bake. When you are ready to enjoy, remove the dip from the refrigerator for about 10 to 15 minutes while the oven preheats, then proceed with the recipe.
How To Enjoy
The most obvious (and quite the delicious) choice is to enjoy this refried bean dip with tortilla chips. If you want to use something else, you can serve the dip with veggie sticks (I particularly enjoy strips of bell pepper).
You could also omit the cheese on top and use some of the dip as the bean layer in a layered bean dip. Other delicious options are to use the dip on tostadas, dollop over nachos or use in burritos with your favourite protein and toppings.
Tightly cover leftover refried bean dip, store in the refrigerator and enjoy within 3 to 4 days.
You can certainly enjoy it cold, straight from the refrigerator. However, I enjoy it better warmed through so the cheese melts again.
Reheating Leftover Dip
To reheat leftover dip, preheat your oven to 350 degrees Fahrenheit. Remove the dip from the refrigerator for about 10 to 15 minutes while the oven preheats.
If you have any toppings (like tomatoes, cilantro, etc.) on your dip, it’s best to remove them so they don’t get soggy and lose their freshness when reheating. After the dip is baked, you can add the toppings back on or replace with some fresh ones.
Bake the dip for about 20 to 30 minutes or until heated through.
Alternatively, you can place some dip in a microwave-safe dish and heat on 1-minute intervals until heated through.
Can I Freeze This Refried Bean Dip?
You sure can! If you opt to freeze this refried bean dip, allow it to cool, remove the fresh toppings (like tomatoes, cilantro, etc.), then store it in a freezer-safe container for up to 2 to 3 months. Thaw overnight in the refrigerator before reheating in the oven or microwave. To reheat, place the dip in an oven-safe dish (or microwave-safe dish if you are reheating it in the microwave) and reheat as per above.
Tip: To better portion out leftovers for freezing, chill the leftover dip in the refrigerator for one hour or (to set the cheese). Then, line a sheet pan with wax paper and dollop on chunks of dip, enough for about 4 to 5 servings per dollop (this dip is creamy and has a loose, not dense, texture so it’s not going to cut out in perfect squares). Next, place the sheet pan into the freezer to freeze the dip solid for a few hours. Once the dip has frozen, transfer the chunks to freezer-safe containers. That way, you have can have a bunch of smaller portions of dip to thaw and reheat when you are ready to enjoy, rather than one larger portion.
- Ingredients like refried beans and salsa can vary quite a bit in salt content. Therefore, it’s best to season to taste with salt and pepper. Everyone has a different preference and you want to season to what suits you.
- This refried bean dip recipe makes a lot. Depending on how hungry you and your guests are, it serves about 16 to 18 people. Feel free to half the recipe if you prefer.
More Yummy Dip Recipes
If you make this cheesy refried bean dip, be sure to leave a comment below!
Cheesy Refried Bean Dip
- 2 (14-ounce) cans refried beans
- 1 (8-ounce) package cream cheese, softened (light or regular cream cheese works)
- ½ cup sour cream, I like to use 5% milk fat sour cream
- ⅓ cup salsa
- 1 (4.5-ounce) can chopped green chilies, you can substitute with salsa if you wish
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika, or chipotle powder or regular paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon ground cayenne pepper, or to taste
- Salt, to taste
- Black pepper, to taste
- 3 cups shredded jalapeno marble cheddar cheese, divided (or use regular cheddar cheese)
- 1 cup canned corn kernels, drained
- ⅓ cup chopped green onion
Garnish Ideas (optional)
- Diced or sliced avocado
- Chopped tomatoes
- Sliced jalapeno
- Chopped green onion
- Chopped cilantro
- Crumbled queso cotija
- Corn kernels
- Sliced olives
- Hot sauce
- Tortilla chips
- Preheat oven to 350 degrees Fahrenheit.
- In a bowl, stir together the refried beans, cream cheese, sour cream, salsa, diced green chilies, chili powder, smoked paprika, cumin, garlic powder, onion powder and cayenne pepper. Season to taste with salt and pepper (for me, I like to use about ¾ teaspoon each).Tip: To speed things up (and get things nicely mixed), you can use a mixing bowl with a hand mixer to combine the ingredients.
- Fold in 2 cups of the cheddar cheese, corn kernels and green onion.
- Transfer the dip to a 8-inch x 8-inch baking dish. Sprinkle over the remaining 1 cup of cheddar cheese.
- Bake the dip until it's heated through and the cheese has melted, about 20 to 30 minutes.
- Garnish as desired with any of the garnish ideas. Serve with tortilla chips. Yields about 16 to 18 servings. Enjoy!
A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
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Tried this recipe?
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