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Our favorite bean dip recipe is ready to enjoy in only 30 minutes. Enjoy it with chips, tacos, or any Mexican dish!

Chip being dipped into the best bean dip recipe.
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The Best Bean Dip Recipe!

We love to include dips in our Mexican spreads and at our fiestas like Cinco de Mayo.

This specific refried bean dip is our ALL-TIME favorite not only because it’s easy, but because it’s delicious and always gets 5-star reviews. 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! Plus, it’s filled with cream cheese, sour cream AND cheese!

This classic dip has to be our #1 choice when it comes to bean dips, but we also love our Black Bean Dip and Crock Pot Bean Dip.

WHY WE LOVE IT:

  • Ready in minutes. The simple ingredients 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.
Bean dip recipe ingredients on table.

INGREDIENTS

  • 1 (16-ounce) can refried beans – use a store-bought can or make homemade Canned Refried Beans
  • 1 cup sour cream – or plain Greek yogurt
  • 4 ounces cream cheese, softened – room temperature
  • 1 (1-ounce) package taco seasoning – Or 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).
  • ¼ cup salsa – store-bought or Homemade Salsa
  • 1 cup shredded Mexican cheese – A Mexican cheese blend uses cheddar cheese, Monterey Jack cheese, asadero cheese, and queso quesadilla cheese.
  • optional mix-ins – store in precooked ground beef or sausage
  • optional garnish – 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

  1. PREP. Preheat the oven to 350°F.
  2. COMBINE. In a medium bowl, mix 1 can of refried beans, 1 cup sour cream, and 4 ounces of cream cheese until well combined. Add 1 packet of taco seasoning and ¼ cup salsa and stir to combine.
  3. BAKE + ENJOY! Spread the bean mixture into an 8×8-inch baking dish and top with 1 cup shredded cheese. Bake for 25 minutes.
Chip being dipped into the best bean dip.

Slow Cooker Directions

  1. 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.
  2. 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.

See also our Crock Pot Bean Dip.

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5 from 379 votes

Bean Dip Recipe

By: Lil’ Luna
Our favorite bean dip recipe is ready to enjoy in only 30 minutes. Enjoy it with chips, tacos, or any Mexican dish!
Servings: 8
Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes

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.

Recipe FAQ

Make 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. 

How to store bean dip?

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.  

About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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5 from 379 votes (295 ratings without comment)

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Recipe Rating




198 Comments

  1. Ashley @ Wishes & Dishes says:

    I can see why this is your go-to appetizer! Looks heavenly!

  2. Lovefoodies says:

    5 stars
    I love this dip! PLUS I love all your other ones below, so now to choose! I plan on making a few dips for New Year’s Eve.. perfect for my party!

  3. Amanda says:

    Beyond amazing. This is just about the best dip ever!!

  4. Karen Feutz says:

    I just made this dip and have a comment. I think there is too much sour cream in the recipe. With the cream cheese and a whole cup of sour cream, the dip had very little bean flavor. Next time I will either cut the sour cream down to 1/2 cup or I will add another can of refried beans. Also one cup of cheese on top would be too much. I just covered the dip with a light layer of cheese. The dip could be really good with a few tweaks…less creamy ingredients…more bean flavor. I didn’t have taco mix so I used some Cholula hot sauce in the dip…

    1. Lil' Luna says:

      Hi Karen! Thanks for stopping by. As always, all recipes here can be modified to your liking. We love sour cream and cheese and love the recipe the way it is, but you are welcome to change it to your liking. 😉

    2. Liz Ofstad says:

      Steve accidentally put 20 oz of refried beans in instead of 16 and it was yummy.

  5. Jacqui says:

    Oh my look so delicious. Just checking, is the cream cheese you use like Philly cream cheese (i.e. for cheesecakes from the cold section of the supermarket?) I am looking from Australia and there is also a jar version – just wanted to check I was buying the right one!

  6. Jenetta Penner says:

    This looks delicious! Thanks for sharing. 🙂

  7. Anna says:

    What is Mexican cheese? Could you just use tasty?

    1. Lil' Luna says:

      Mexican cheese is usually a blend of different cheeses like Moneterrey Jack, Colby Jack, Cheddar, etc. but you can use your favorite kind of cheese. 😉

  8. Liz says:

    Thanks Kristyn for the nice recipes. Hi to Lily and have a great weekend.

    1. Julie says:

      5 stars
      I mixed this all together and put it in a small crockpot. It worked great and was delicious!!

      1. Lil'Luna Team says:

        Yay! So glad to hear that!