This Bean Dip is a hot, creamy Mexican-inspired dip made with refried beans, cream cheese, sour cream, salsa, taco seasoning, and plenty of melted cheese. It is thick enough to scoop with tortilla chips but still smooth and creamy, making it one of our favorite dips for parties, game days, Cinco de Mayo, and family gatherings.
This appetizer was inspired by a favorite dip from a local Arizona restaurant, and it has become one of our go-to appetizers at home. The cream cheese and sour cream keep it creamy, the salsa and taco seasoning add plenty of flavor, and you can easily adjust the heat with mild or hot salsa, jalapeños, green chiles, or hot sauce.
It is ready in under 30 minutes, can be made ahead, and also works well in the slow cooker for serving a crowd. Serve it warm with tortilla chips, corn chips, quesadillas, or fresh vegetables, and try our Black Bean Dip or 7 Layer Bean Dip for more easy party favorites.
Why You’ll Love It + Why It Works:
- Quick + Easy. Simple ingredients and just a few minutes of prep make this an easy appetizer.
- Creamy + Cheesy. Cream cheese, sour cream, and melted cheese keep every bite smooth and creamy.
- Party Favorite. This one is easy to serve for game days, holidays, Cinco de Mayo, and family gatherings.
- Budget Friendly. A can of refried beans and a few simple ingredients make plenty of dip.
- Easy to Customize. Change the salsa, cheese, spice level, meat, or toppings to make it your own.
Bean Dip Recipe Ingredients
- Refried beans (16-ounce can): Provides the hearty base, thick and scoopable, with savory bean flavor that carries the seasonings. Use a store-bought can or make homemade Canned Refried Beans
- Sour cream (1 cup): Adds tang and silkiness, loosens the beans a bit, and keeps the dip creamy. You can also use plain Greek yogurt.
- Cream cheese, softened (4 ounces): Melts into the mixture for a smooth, creamy texture.
- Taco seasoning (1-ounce package): Brings a balanced blend of chili, cumin, garlic, and onion for classic Tex Mex flavor in every bite. You can also use 3 tablespoons of our Taco Seasoning Recipe (a mix of chili powder, garlic powder, onion powder, red pepper flakes, dried oregano, paprika, cumin, salt, and black pepper).
- Salsa, store-bought or Homemade Salsa (¼ cup): Adds gentle acidity and moisture so the dip bakes bubbly instead of dry.
- Shredded Mexican cheese (1 cup): Melts into a cheesy topping. A Mexican cheese blend uses cheddar cheese, Monterey Jack cheese, asadero cheese, and queso quesadilla cheese. Cheddar, Monterey Jack, Colby Jack, or a Mexican cheese blend all work well.
- optional mix-ins: Stir in precooked ground beef or sausage.
- optional garnish: Top with jalapenos, green chiles, sliced black olives, chopped tomatoes, fresh cilantro, green onions, or shredded lettuce.
- serve with: Tortilla Chips, corn chips, Fritos, or Doritos, Quesadillas, vegetables like carrots or celery
How to Make Bean Dip
PREP. Preheat the oven to 350°F.
COMBINE. In a medium bowl, mix refried beans, sour cream, and cream cheese with a hand mixer on low speed until well combined. Add taco seasoning and salsa and stir to combine.
BAKE + ENJOY! Spread the bean mixture into an 8×8-inch baking dish and top with 1 cup shredded cheese. Bake for about 25 minutes, or until the dip is hot and bubbly and the cheese is melted.
SERVE. Finish with a squeeze of fresh lime juice, if desired, and serve warm with tortilla chips.
Slow Cooker Directions
- ASSEMBLE. Mix all ingredients minus the shredded cheese. Put half of the bean dip in the crock pot and cover it with half of the cheese. Add the rest of the bean dip and top with the remaining cheese.
- HEAT. Cook on low for 2-3 hours or until the dip is heated through and the cheese is melted. It can stay on the “warm” setting for up 2 to 4 hours.
See also our Crock Pot Bean Dip.
Kristyn’s Recipe Tips
- Soften the cream cheese first. This helps it blend smoothly into the beans and sour cream without leaving little lumps.
- Adjust the heat. Use mild, medium, or hot salsa, then add chopped jalapeños, green chiles, or hot sauce if you want more spice.
- Use freshly shredded cheese. It melts more smoothly than pre-shredded cheese and gives the dip a creamier finish.
- Thin it if needed. If the dip gets too thick, especially after reheating, stir in a small splash of milk until it is creamy and easy to scoop.
- Keep it warm for serving. For parties, transfer the dip to a slow cooker on the warm setting so it stays hot and creamy.
Bean Dip Recipe
Ingredients
- 1 (16-ounce) can refried beans
- 1 cup sour cream
- 4 ounces cream cheese, softened
- 1 (1-ounce) package taco seasoning
- ¼ cup salsa, store-bought or homemade
- 1 cup shredded Mexican cheese
Instructions
- Preheat the oven to 350°F.
- In a medium bowl, mix beans, sour cream, and cream cheese with a hand mixer on low speed until well combined. Add taco seasoning and salsa and stir to combine.
- Spread the bean mixture into an 8×8-inch baking dish and top with 1 cup shredded cheese. Bake for about 25 minutes, or until the dip is hot and bubbly and the cheese is melted.
- Serve hot with tortilla chips.
Notes
- Want it spicier? Stir in chopped jalapeños or a dash of hot sauce.
- Top with jalapenos, green chiles, sliced black olives, chopped tomatoes, fresh cilantro, green onions, or shredded lettuce.
- Serve with Tortilla Chips, corn chips, Fritos, or Doritos, Quesadillas, and vegetables like carrots or celery.
Nutrition
Recipe FAQ
This dip is best served warm so the cheese stays melted and the dip stays creamy and easy to scoop.
Stir in a small splash of milk until it reaches your preferred consistency, especially when reheating leftovers.
Mix the dip 1-2 days before and store in an airtight container in the fridge until ready to top with cheese, heat, and serve.
Store leftovers in an airtight container in the fridge for about 3 days or in the freezer for 2-3 months. Thaw in the fridge, and reheat slowly. If needed, add a bit of milk to smooth into a creamy texture.
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This recipe was first published July, 2014.
How long in a slow cooker?
I LOVED this recipe and it was SOO delicious but to people reading this who want to make it, add about half of everything except the beans in the recipe for it to be more of a bean dip and a LOT better in my opinion. Again, I LOVED this recipe and hope others will love it just as much as me!!!!
First, how big of a crockpot do you use?
Second, I’m planning to double the recipe for a work taco bar. I’m assuming this recipe is OK to double? And also use a larger Crock-Pot?
Great questions! A 2 to 3 quart crockpot works well for a single batch, and yes, you can definitely double the recipe and use a larger slow cooker. Just heat on low and stir occasionally until everything is warm and melty.
Such a easy, inexpensive delicious snack dip to make for a gathering. Definitely a keeper!!!