My refried bean dip is THAT bean dip that all my friends request no matter what the occasion. It’s made with just 6 ingredients including canned refried beans so it’s in the oven in just 10 minutes!

I absolutely love how simple the ingredients are in this recipe, but still tastes so flavorful. I use refried beans, cream cheese, sour cream, taco seasoning, shredded cheese, and a little lime juice. The taco seasoning brings in all the seasoning work for me, so I don’t have to measure out a bunch of spices.

The lime juice is the one thing I add that brings my bean dip recipe over the top. It’s a small ingredient to add, but it brightens everything up and keeps the dip from feeling too heavy. Maybe that’s why my husband eats the whole thing on me.

I also love to make this hot bean dip ahead of time. I’ll mix it up the day before, cover the 8×8 dish with foil, and stick it in the fridge. The night I’m serving it, I stick it in the oven uncovered and put it right in the oven to bake.

And, if you love a good easy and creamy dip like I do, you will love my layered taco dip that’s put together and served in just 15 minutes and my buffalo chicken dip crockpot recipe that’s the perfect dump and cook recipe!

Bean Dip Recipe Ingredients

• Refried beans – I use two cans of refried beans to keep things simple. These are already seasoned and have a thick, creamy texture that works perfectly in this dip.
• Taco seasoning – Store-bought taco seasoning is my go-to, but 2 tablespoons of a homemade taco seasoning will also work.
• Sour cream – Adds light, creamy richness to the dip, making the overall texture even softer.
• Cream cheese – Gives the dip a distinct tangy flavor that cuts through the savoriness of the other ingredients.
• Shredded cheese – Half will be mixed into the dip, and the other half layered on top! I usually go with cheddar or Colby Jack, but feel free to use any cheese that melts well.
• Lime – Half of a lime leaves me with just the right amount of juice. It brightens the flavor and balances out every bite of the dip.

How to Make Refried Bean Dip

A full printable version of this recipe with ingredient measurements is available at the bottom of this post.

STEP ONE: Preheat the oven to 350 degrees F. 

STEP TWO: Add the cream cheese, sour cream, lime juice, taco seasoning, and refried beans to a large bowl, then use a hand mixer to combine the ingredients.

STEP THREE: Fold in 1 cup of the shredded cheese, then transfer the dip to an 8×8 casserole dish and top with the remaining cheese.

STEP FOUR: Bake for 25 minutes until the dip is warmed through and the cheese is melted and bubbling.

STEP FIVE: Sprinkle with any desired toppings, then serve hot with chips and enjoy!

Variations and Substitutions

• Make it spicier. Use a packet of spicy taco seasoning, or swap half the shredded cheese for pepper jack. I’ve even used diced jalapenos folded in and it’s delicious!
• Guacamole is one of my absolute favorite toppings to add! It adds extra richness and creaminess to the bean dip with refried beans. Always add it just before serving, or it will turn brown.
• Stir in some salsa. Fold in a quarter cup of salsa with the refried beans for some extra tomato and taco flavor.

What to Serve with Bean Dip with Refried Beans

I love pairing this recipe with my homemade air fryer tortilla chips. Some of my family’s other favorites include pretzels, pita chips, Fritos, celery, and carrots. For a full and hearty meal, enjoy this dip with tacos or my cheesy loaded steak quesadillas!

Ways to Use Leftover Bean Dip

• Spread it on a quesadilla. Add a spoon of the cold dip spread on the tortillas with extra cheese, fold it up, and cook it in a skillet for 2 minutes per side until the cheese melted and the tortillas are golden brown.
• Stir it in a taco salad. Warm up the bean dip slightly and use it as a creamy dressing layer over lettuce, ground beef, and cheese.
• Make burritos! Spread it in a tortilla with rice and beef, roll it up, and toast it in a skillet.
• Top nachos with the refried bean dip. Drop scoops of the leftover dip over top a tray of nachos with cheese and broil them for 2 minutes, like in my oven nachos.

Refried Bean Dip FAQs 

How do I adjust the spice level in bean dip? 

My husband loves spicy flavor, so I’ve got a few different ways to customize the heat in this bean dip recipe. Mixing in some spicy salsa, adding pickled jalapenos, and using Pepper Jack cheese are my favorite ways to kick up the heat. Hot sauce and diced jalapenos can also be added on top before serving.

Can I make bean dip with refried beans ahead of time?

Yes! My refried bean dip can be assembled a day in advance and stored in the refrigerator, unbaked. I’ll let it come to room temperature on the counter for about 30 minutes (while I preheat the oven), then pop it in and bake until it’s warmed through.

How should I store leftover bean dip?

Once it’s cooled, leftover bean dip with refried beans can be covered tightly with plastic wrap and stored directly in the casserole dish, or it can be transferred to an airtight container. I store it in the refrigerator for up to 4 days.

I reheat it in the microwave in 30-second bursts, stirring between, or back in a 350 degrees F in the oven for 10 minutes.

Can I make bean dip in the slow cooker instead of the oven?

Yes! Just mix everything in a small slow cooker, top it with cheese, and cook on low for 1 to 2 hours. It’s done when the cheese has melted and the refried bean dip is hot all the way through.

More Easy Dip Recipes

• Corn dip with fritos
• Pizza dip recipe
• Crab rangoon dip recipe
• Rotel dip recipe
• Easy spinach artichoke dip

If you’ve made this refried bean dip, I would love to know what you think! Leaving a comment and rating helps others find this recipe too. Thank you!