This Cheesy Refried Bean Dip is warm, creamy, cheesy, and packed with bold taco flavor. It's the perfect party appetizer that's always the first thing to disappear!
From the recipe collection of Tara Ippolito
If you're looking for an easy appetizer that everyone loves, this Cheesy Refried Bean Dip is it! Made with simple ingredients like refried beans, cream cheese, sour cream, salsa, and plenty of melty cheese, it's rich, creamy, and incredibly satisfying.
Whether you're serving it on game day, bringing it to a party, or making it for taco night, this dip comes together in just minutes before heading into the oven. Grab a bag of tortilla chips because nobody can resist going back for seconds!
What People Are Saying
I am the farthest thing from anyone who cooks. I saw this recipe and happened to have everything for it and needed to make something to bring to a halloween party. Everyone RAVED about it and could not believe that I made it. HA! It is easy and SO yummy. Everyone at the party asked for the recipe! You will love it! ?- Sheila J
Why You'll Love It
- Quick and easy to make with simple ingredients.
- Perfect for parties, holidays, and game day.
- Rich, creamy, cheesy, and packed with flavor.
- Can easily be customized with your favorite toppings.
- Great for making ahead of time.
Instructions
Here's everything you'll need to make this delicious recipe. You can find the full ingredients list along with measurements on the recipe card below.
- Refried Beans: The hearty, creamy base of the dip.
- Cream Cheese: Adds richness and makes the dip extra smooth.
- Sour Cream: Lightens the texture while adding a subtle tang.
- Taco Seasoning: Brings all the classic Tex-Mex flavor.
- Cheddar Cheese: Adds sharp, cheesy goodness.
- Monterey Jack Cheese: Melts beautifully for a creamy finish.
- Salsa: Gives the dip freshness and a little extra flavor.
- Diced Tomatoes (Optional): Adds color and freshness on top.
- Fresh Parsley (Optional): Brightens everything up with a pop of color.
- Tortilla Chips: Perfect for scooping every cheesy bite.
How To Make It
Heres how to make this delicious dip. You can find the full ingredients list along with instructions on the recipe card below.
- Preheat the oven to 350°F and lightly grease an 8x8-inch baking dish or small cast iron skillet. In a large mixing bowl, combine the refried beans, softened cream cheese, sour cream, taco seasoning, salsa, ½ cup cheddar cheese, and ½ cup Monterey Jack cheese. Stir until everything is well combined. Spread the mixture evenly into the prepared baking dish.
- Sprinkle the remaining cheddar and Monterey Jack cheese evenly over the top. Bake for 20 minutes, or until the cheese is fully melted and the edges are hot and bubbly. Let the dip cool for about 5 minutes, then garnish with diced tomatoes and chopped parsley if desired. Serve warm and enjoy!
Pro Tips
- Let the cream cheese soften first so everything mixes together easily.
- Freshly shredded cheese melts much smoother than pre-shredded.
- If you like a little heat, use hot salsa or stir in diced jalapeños.
- Serve the dip warm to keep it extra creamy.
- Double the recipe for larger parties.
Variations
- Spicy: Add diced jalapeños, green chiles, or a splash of hot sauce.
- Meaty: Mix in cooked taco-seasoned ground beef or chorizo.
- Southwest: Stir in black beans, corn, or diced green chilies.
- Extra Cheesy: Add a little Pepper Jack cheese for even more flavor.
- Loaded: Top with sliced olives, green onions, avocado, or chopped cilantro after baking.
What To Serve This With
This dip is delicious with tortilla chips, but it's also great served with Fritos Scoops, pita chips, pretzel crisps, toasted baguette slices, or fresh veggies like bell peppers, celery, and carrots. It also makes a great filling for burritos or tacos!
Storage & Reheating
Store: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat: Warm in the microwave in 30-second intervals or bake at 350°F until heated through.
Freeze: While you can freeze it, the texture of the cream cheese and sour cream may change slightly after thawing, so it's best enjoyed fresh.
Can I Make This Ahead Of Time?
Yes! Assemble the dip up to 24 hours in advance, cover, refrigerate, and bake when you're ready.
Other Easy Dip Recipes
There's nothing better than snacking on a delicious dip. I've rounded up all my Best Dip Recipes so you can find them easily in one place.
Cheesy Refried Bean Dip Reipe
Ingredients
- 16 Oz Can Refried Beans
- 4 Oz Cream Cheese, softened
- ½ Cup Sour Cream
- 3 Tbs Taco Seasoning
- 1 Cup Cheddar Cheese, hand shredded
- 1 Cup Monterey Jack Cheese, hand shredded
- ¼ Cup Salsa
- Diced tomatoes & freshly chopped parsley for garnish (optional)
Instructions
- Preheat the oven to 350°F and lightly grease an 8x8-inch baking dish or small cast iron skillet.
- In a large mixing bowl, combine the refried beans, softened cream cheese, sour cream, taco seasoning, salsa, ½ cup cheddar cheese, and ½ cup Monterey Jack cheese. Stir until everything is well combined. Spread the mixture evenly into the prepared baking dish.
- Sprinkle the remaining cheddar and Monterey Jack cheese evenly over the top.
- Bake for 20 minutes, or until the cheese is fully melted and the edges are hot and bubbly. Let the dip cool for about 5 minutes, then garnish with diced tomatoes and chopped parsley if desired. Serve warm and enjoy!
Al Dente Diva says
Yayyy Sheila!!! I’m so happy you gave it and try and nailed it. Thanks so much for letting me know. I hope you have a very happy Halloween ?
Sheila J says
I am the farthest thing from anyone who cooks. I saw this recipe and happened to have everything for it and needed to make something to bring to a halloween party. Everyone RAVED about it and could not believe that I made it. HA! It is easy and SO yummy. Everyone at the party asked for the recipe! You will love it! 🙂
Al Dente Diva says
I hope you like it!
Anonymous says
Love refried beans. Can't wait to make this.
Al Dente Diva says
Hi! It’s Taco seasoning mix ?
Anonymous says
Can't wait to try this! What is the seasoning packet used in the video?
Thanks!