This post may contain affiliate links. Please read our disclosure policy.

Hot Mexican Bean Dip is prepped in minutes and baked in the oven. It’s packed with a punch for a perfect appetizer or side!

Hot Mexican Bean Dip is simple and delicious. For more perfect dips for sharing try our popular 7 Layer Bean Dip, Cream Cheese Bean Dip, or Tamale Dip.

Hot Mexican bean dip bake in a skillet and topped with fresh jalapeno and avocado.

Mexican Dip with Refried Beans

Creamy Mexican Bean Dip is a favorite hot dip, like our popular Chicken Enchilada Dip. It’s packed with flavor and the spice level can easily be adjusted to your preference.

Serve this dip as an appetizer or a side dish! It’s best served with Tortilla Chips for dipping.

This Mexican Bean Dip is sure to be a crowd-pleaser. 

Ingredients for making Mexican Bean Dip measured and ready for baking.

Ingredients

  • Mexican cheese blend contains Monterey jack cheese, cheddar cheese, queso quesadilla, and Asadero cheese. Make your own blend using those cheeses or buy a package at the grocers.
  • Taco Seasoning comes in classic, mild or hot. Choose which one your family will love. Or make your own Taco Seasoning Blend.  
  • Cream Cheese can be full fat or reduced fat. Be sure that it is softened so that it incorporates more smoothly with the other ingredients. 
  • Refried beans. It’s easiest to use a can of refried beans, but you can also make Homemade Refried Beans.
  • Salsa comes in different varieties. Choose smooth or chunky, mild, medium, or hot. Or make your own Salsa. Drain watery salsa so that it doesn’t produce a runny dip.

How to make Mexican bean dip

  1. PREP. Preheat the oven to 350°F.
  2. COMBINE. In a medium bowl, mix beans, sour cream, and cream cheese until well combined. Add taco seasoning and salsa and mix well.
  3. BAKE. Pour into an 8×8 pan. Top with shredded cheese and bake for 25 minutes.

ENJOY! Add any additional toppings and serve hot with Tortilla Chips.

Crockpot Directions

Heat the dip up in a crock pot instead of the oven. Simply 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.  

Topping Mexican bean dip with cheese ready for baking.

Recipe Tips

Serve with a side of classic Tortilla Chips. You can also use Fritos, Doritos, Pretzels, or Crusty Bread.

Variations:

  • Another option is to wrap the dip in a Tortilla to create a delicious burrito or spread it on a Tostada.
  • Add extra flavor with cumin, chili powder, red pepper flakes, or lime juice.
  • Sour cream can be replaced with greek yogurt.
  • We baked our dip in a cast iron skillet, but you can also use a glass or ceramic baking dish. 
  • Mix in some Shredded Chicken, browned ground beef, or sausage.
Edible Shots by Melissa

Storing Info

Make ahead of time. Make Hot Mexican Bean Dip a day ahead of time and store it in the fridge. If it isn’t in the baking pan, go ahead and 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. Smaller amounts can be reheated in the microwave. 

FREEZE. Whether you want to make it ahead of time or freeze leftovers be sure that the dip is in an airtight freezer-safe container and it will keep for up to 3 months.

Thaw in the fridge and heat in the oven.

Close up of Mexican bean dip baked in a skillet topped with jalapeno and avocado.

For more Appetizers:

5 from 7 votes

Mexican Bean Dip

By: Lil’ Luna
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!
Servings: 12
Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes

Ingredients 

  • 1 cup sour cream
  • 1 (16-ounce) can refried beans
  • 1 (4-ounce) can cream cheese, softened
  • 1 package taco seasoning
  • 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.

Additional Info

Course: Appetizer, Side Dish
Cuisine: Mexican
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!

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!

So Easy & So Yummy

Get my cookbook!

My new cookbook is the ultimate resource for feeding your friends and family with 200+ simple recipes including videos, tips & more!

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




8 Comments

  1. 5 stars
    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.

  2. 5 stars
    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!

  3. 5 stars
    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!!