This refried bean dip is packed full of creamy goodness. I start with refried beans, cream cheese, green chiles, taco seasoning, and loads of cheese for an ultra creamy bean dip that no one can stop eating!
The best holiday of the year is coming up and I could not be more excited.
Cinco de Mayo.
I don’t care that it’s just an American excuse to eat fried tacos and restaurant style salsa.
I will happily take any excuse I can get to celebrate my favorite cuisine!
Lately, I’ve been obsessed with bean dip and I wanted to share my recipe with you. I started out with a recipe I found on Allrecipes, but I’ve tweaked it a bit into this version and it’s SO. DANG. GOOD. You really shouldn’t live another minute without this refried bean dip recipe in your life.
How to make bean dip from scratch:
I love to start off my homemade bean dip with my favorite homemade refried beans. It’s a really easy and economical recipe that I think you’ll love.
If you’re short on time or just not interested in making your own refried beans, go ahead and start with a couple cans of refried beans. No shame, friends.
We’re making this bean dip with cream cheese, because that makes it extra creamy and delicious. Cream cheese really does make everything taste better, if you ask me!
Add the cream cheese, sour cream, taco seasoning, cheddar, pepperjack, Cholula, and chopped green chiles to the beans and stir it all up really well.
Spread that mixture into an 8×8 baking dish and top with more cheese.
Bake this up for about 20 minutes to get it all hot and melty and then sprinkle with a little cilantro.
This bean dip recipe is perfect for dipping, but you can also add leftovers to burritos, quesadillas, enchiladas, or tostadas. It’s seriously so good no matter how you eat it!
More Cinco de Mayo recipes to try:
Taco Lasagna: This one went viral on Facebook!
Low Carb Taco Soup: This chicken taco soup is a favorite around here!
Mexican Cornbread Casserole: Cornbread and tacos belong together!
Crockpot Chicken Fajitas: So easy to toss in the slow cooker!
Mexican Chicken Casserole: We love casseroles!
Refried Bean Dip
- 4 cups refried beans
- 8 ounces cream cheese softened
- 1/2 cup sour cream
- 1/4 cup taco seasoning
- 8 ounces grated cheddar cheese divided
- 8 ounces grated pepper jack cheese divided
- 2 tablespoons Cholula hot sauce
- 4 ounces chopped green chiles canned
- 1 tablespoon cilantro
- Preheat oven to 350 degrees.
- Add all of the ingredients to a large mixing bowl, reserving half of the cheddar and pepper jack.
- Mix well to combine.
- Spread into an 8x8 baking dish and top with reserved cheese.
- Bake for 20 minutes or until hot and cheese has melted.
- Sprinkle with cilantro.
- Serve with chips for dipping.
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