We love to include dips in our Mexican spreads and at our fiestas like Cinco de Mayo (and any party, if we’re being real). This specific bean dip recipe 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 7 layer Bean Dip.
Why we think you’ll 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
- Refried beans (16-ounce can)- The beans provide 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)- the sour cream 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)- The cream cheese melts into the mixture for a luscious, ultra creamy texture.
- Taco seasoning (1-ounce package)- The seasoning 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)- Salsa adds gentle acidity and moisture so the dip bakes bubbly instead of dry.
- Shredded Mexican cheese (1 cup)- The cheese melts on top into a gooey, golden blanket and adds salty, cheesy goodness. A Mexican cheese blend uses cheddar cheese, Monterey Jack cheese, asadero cheese, and queso quesadilla cheese.
- 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 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 25 minutes.
Kristyn’s Recipe Tips
- Want it spicier? Stir in chopped jalapeños or a dash of hot sauce.
- Crock pot. Layer the bean mixture and cheese into the pot. Cook on low for 2–3 hours, or until the dip is heated through and the cheese is melted.
- 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.
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 to 4 hours.
See also our Crock Pot Bean Dip.
Bean Dip Recipe
Video
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.
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
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.
Can I add a can of hormel no bean chili to this? Would it make it watery?
You sure could! I don’t think it would make it watery. Enjoy!
Did you try it with the beans? I had the same thought and want to try it. Thank you!
This recipe is awesome! It’s so easy. I made it for New Year’s Eve. Everyone loved it.
Thank you for trying it!! Glad it was a hit!
Absolutely delicious and so Easy to make.
I am glad you think so 🙂 Thank you!
This was a super duper hit on Christmas Eve! I used LaMexicana Cantina Style salsa in it and served it with tortilla chips! It got rave reviews! Will definitely make it again!
Sounds perfect! Thank you for letting me know!
This is a must at any get together!
So easy and a crowd favorite!! Many asked for the recipe after I made it!!!!
Yummy! This is definitely a favorite at our house!
Great crowd pleasing dip! Love it!
One of my favorite appetizers!! So yummy! Thanks!
This was amazing. Thank you for sharing. We will be making for christmas