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Hot Mexican bean dip is a quick and easy appetizer or side dish that packs a flavorful punch and is ready in only 30 minutes!
For more dips perfect for sharing try our popular 7 Layer Bean Dip, Bean Dip, or Tamale Dip.
We Love a Hot Dip!
We love a good dip! Tortilla Chips and Homemade Salsa are on repeat in our house, but we can frequently be found enjoying both hot and cold dips.
Serve this favorite Mexican bean dip as an appetizer or a side dish!
Here’s why we love it:
- Not too spicy. Customize this dip to your liking and adjust the spice level as needed!
- Ready in no time. Just mix and bake, and this dip is on the table in only 30 minutes!
- More than a dip. Use it as a filling for Bean Burritos, a topping for Tostadas, or paired with a variety of dippables.
- For a crowd. Serve it up at Super Bowl Parties, potlucks, or family gatherings, and watch it disappear!
- Crockpot dip. Prep this dip ahead of time with our slow cooker directions listed below.
Ingredients
- sour cream – or Greek yogurt
- refried beans – storebought or homemade Canned Refried Beans.
- cream cheese – full fat or reduced fat (softened for better mixing)
- taco seasoning – classic, mild, or hot. Or use 2 tablespoons of homemade Taco Seasoning Blend.
- salsa – comes in different varieties. Choose smooth or chunky, mild, medium, or hot, or use Homemade Salsa. Drain watery salsa so that it doesn’t produce a runny dip.
- shredded Mexican blend cheese – Create your blend using Monterey jack cheese, cheddar cheese, queso quesadilla, and Asadero cheese.
- optional toppings – chopped tomatoes, cilantro, green onion, diced avocado, black olives, green chiles, or jalapeno.
Mix and Bake!
- PREP. Preheat the oven to 350°F.
- COMBINE. In a medium bowl, mix beans, sour cream, and cream cheese until well combined. Add taco seasoning and salsa and stir well.
- BAKE. Pour the bean mixture into an 8×8 pan. Top with shredded cheese and bake for 25 minutes. Add any additional toppings and serve hot with Baked Tortilla Chips.
Crockpot Directions
Spread half of the dip into the crockpot, sprinkle on half of the cheese, add the rest of the dip, and top with the remaining cheese.
Cook on LOW heat for 2-3 hours or until the dip is hot and the cheese has melted.
Recipe Tips
- Add extra flavor with cumin, garlic powder, onion powder, chili powder, red pepper flakes, or lime juice.
- Baking dish. We baked our dip in a cast iron skillet, but you can also use a glass or ceramic baking dish.
- Add protein. Mix in some Shredded Chicken, browned ground beef, or sausage.
- Serve with a side of classic Tortilla Chips, Fritos, Doritos, Soft Pretzels, or Italian Bread.
Storing Info
- Make ahead of time. Make a day ahead of time and store it in the fridge. If it isn’t in the baking pan, spread the dip into the dish, top it with cheese, and bake.
- STORE leftover dip in an airtight container in the fridge for 2-3 days.
- Reheat large amounts in the oven or crock pots and small amounts in the microwave.
- FREEZE. Whether you make it ahead of time or freeze leftovers, store this bean dip recipe in an airtight container in the freezer for up to 3 months.
- Thaw in the fridge and heat in the oven.
For More Mexican Recipes:
Mexican Bean Dip
Hot Mexican bean dip is a quick and easy appetizer or side dish that packs a flavorful punch and is ready in only 30 minutes!
Ingredients
- 1 cup sour cream
- 1 (16-ounce) can refried beans
- 1 (4-ounce) can cream cheese, softened
- 1 package taco seasoning
- ⅓ cup salsa
- 1 cup shredded Mexican cheese blend
- Optional Toppings, chopped tomatoes, cilantro, onion, avocado
Instructions
- Preheat the oven to 350°F.
- In a medium bowl, mix beans, sour cream, and cream cheese until well combined. Add taco seasoning and salsa and mix well.
- Pour into an 8×8 pan. Top with shredded cheese and bake for 25 minutes.
- Add any additional toppings and serve hot with Tortilla Chips.
Notes
Make ahead of time. Make a day ahead of time and store it in the fridge. If it isn’t in the baking pan, spread the dip into the dish, top it with cheese, and bake.
STORE leftover dip in an airtight container in the fridge for 2-3 days. Reheat large amounts in the oven or crock pots and small amounts in the microwave.
FREEZE. Whether you make it ahead of time or freeze leftovers, store it in an airtight container in the freezer for up to 3 months. Thaw in the fridge and heat in the oven.
Nutrition
Calories: 74kcal, Carbohydrates: 2g, Protein: 3g, Fat: 6g, Saturated Fat: 4g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 2g, Cholesterol: 20mg, Sodium: 117mg, Potassium: 51mg, Fiber: 0.1g, Sugar: 1g, Vitamin A: 225IU, Vitamin C: 0.3mg, Calcium: 83mg, Iron: 0.1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Making this recipe? Tag us!
Share it with us on Instagram using the hashtag #lilluna, so we can see what you’re creating in the kitchen!
I actually love that your photos show that you used a cast iron skillet I did the same. I like how the edges almost form a crust with a creamy center.
Oh my, this was amazing!! I am totally making again for Cinco de Mayo. My extended family will love it!! Can’t believe how easy it was to make!
Another tasty dip that you cant go wrong with. Simple to make and your family will love it!
We love this Mexican bean dip! It’s so delicious and everyone always wishes I made two! 🙂
Oh we’re so happy to hear that! Thanks for sharing!
This dip is SO good!! Super easy to make and was a huge hit at the party I attended!
Literally the best dip! I made it for a friend’s get-together and it was a smash!! Thanks for sharing this recipe with us! Super easy to follow and turns out DELICIOUS!!
You’re welcome! We’re happy to hear the dip was a hit!