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This easy cheesy bean dip is ready to enjoy in only 30 minutes. It’s a favorite to eat with chips, tacos, or any Mexican dish!
This classic bean dip has to be our #1 choice when it comes to bean dips, but we also have love our 7 Layer Bean Dip, Black Bean Dip, and Crock Pot Bean Dip.
our All-Time Favorite Bean Dip!
We love to include dips as an appetizer in our Mexican spreads and at our fiestas like Cinco de Mayo.
This specific bean dip recipe is our all-time favorite and not only because it’s easy, but because it’s delicious and always get 5 STAR reviews.
Why we love it:
- Better than the restaurant. It’s similar to a loved dip from a local AZ restaurant (but even better) and can be made at home ALL of the time!
- Ready in minutes. Whip this up in under 30 minutes!
- Party favorite. This bean dip is sure to be a hit at any gathering, making it a go-to Mexican Appetizer for social events.
- Slow cooker option. The recipe provides an alternative cooking method, allowing for a delicious, hands-off approach to making the dip.
Only 6 Ingredients
- sour cream – or plain Greek yogurt
- refried beans – use a store-bought can or make homemade Canned Refried Beans
- cream cheese – room temperature
- taco seasoning – homemade Taco Seasoning or store-bought.
- Mexican cheese – A Mexican cheese blend uses cheddar cheese, Monterey Jack cheese, asadero cheese, and queso quesadilla cheese. Make your own blend using those cheeses.
- salsa – store-bought or Homemade Salsa
- toppings + add-ins: jalapenos, green chilies, onions, chopped tomatoes, cilantro, green onions, etc.
Just 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 to combine.
- BAKE + ENJOY! Pour into an 8-x-8-inch baking dish and top with shredded cheese. Bake for 25 minutes.
Slow Cooker Directions
If time permits, let this dip cook for a few hours and make it in a crock pot.
- 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 to 4 hours.
Recipe Tips
- Spice it up by adding sliced jalapenos, green chiles, and roasted red peppers. Use spicy taco mix, hot salsa, or chili powder.
- Add a protein like cooked ground beef or Shredded Chicken.
- Add seasonings to adjust the flavor with salt, pepper, garlic salt, onion powder, or cumin.
- Garnish with fresh cilantro, green onion, sliced black olives, diced tomatoes, and shredded lettuce.
- Serving suggestions.
- Tortilla Chips, corn chips, Fritos, or Doritos
- Quesadillas
- vegetables like carrots or celery
- Tortillas
Storing Tips
- Make ahead of time. Make refried bean dip ahead of time by mixing all minus the shredded cheese. Refrigerate until you’re ready to bake it. Store for up to 2 or 3 days before baking.
- STORE. This leftover easy bean dip recipe can be stored in an airtight container in the fridge for about 3 days or frozen for 2-3 months.
- Reheat. Easily reheat leftovers in the microwave. For a large amount, put it in the oven at a low temperature until heated through.
For More Dips:
Bean and Cheese Dip
Our favorite bean and cheese dip is ready to enjoy in only 30 minutes. Enjoy it with chips, tacos, or any Mexican dish!
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 until well combined. Add taco seasoning and salsa and stir to combine.
- Pour into an 8×8-inch baking dish and top with shredded cheese. Bake for 25 minutes.
- Serve hot with tortilla chips.
Video
Notes
Prep ahead of time. 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.
Slow cooker directions. Mix all the ingredients except the shredded cheese. Spoon half of the bean dip into the slow cooker and cover with half of the cheese, then add the rest of the bean dip and top with the remaining cheese. Cook on low for 2–3 hours, or until the dip is heated through and the cheese is melted.
Store leftovers in an airtight container in the refrigerator for 3-4 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.
Nutrition
Serving: 0.5cup, Calories: 159kcal, Carbohydrates: 3g, Protein: 5g, Fat: 14g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 45mg, Sodium: 203mg, Potassium: 88mg, Fiber: 0.2g, Sugar: 2g, Vitamin A: 513IU, Vitamin C: 0.5mg, Calcium: 137mg, Iron: 0.2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
I go ham for the mexican restaurants that have cheese in their bean dip, and this is a great and delicious way to make this at home! thnk you so much for sharing this recipe
I love how simple and easy this bean dip is! It’s my new go-to dip recipe for our taco night. So rich in flavor and savory!
This dip is bursting with flavors! Kids love to have it with tacos.
I can’t tell which is the best dip. There just all so amazing. You will have to try them all.
I used a whole block of cream cheese, will it still turn out ok? I misread the recipe on the cream cheese
I imagine it would still turn out ok. Just a bit creamier! 😉
very good
I am obsessed with this bean dip! One of my biggest cravings! So good!
This is the perfect appetizer dip! Loved the flavors and how easy it was to make. So good!
This is PERFECT party food! If it was Superbowl season I would definitely be serving this then! But I’ll bring it to my next potluck! I’m positive it will be a hit!
Hi trying this tonight have you microwaved it or has someone else I may need to for time?
Hi Dawn! Curious to hear how the dip turned out! Did you end up microwaving it?