This refried bean dip (also called refried bean taco dip) is a shockingly easy dip recipe. It’s one of those appetizers or side dishes that works for every holiday or family gathering—a favorite recipe for cookouts, holiday recipes, Cinco de Mayo recipes, Super Bowl party and more!
Refried Bean Dip Recipe
Before we get to this Mexican bean dip recipe, let’s answer some common recipe questions that will help with making this dip.
How do you make refried bean dip from scratch?
You can make refried bean dip by boiling pinto beans in water and then mashing them and using them the same way that you would use canned refried beans. Add salsa, onions, cheese and warm until combined. The recipe can be tailored to your taste with jalapeno, taco seasoning, cream cheese and more.
How do you eat refried beans from a can?
Refried beans from a can are great warmed up and eaten alone. However, because refried beans can be mild, many people like to add items to the canned beans to make them more flavorful or spicy. Adding picante sauce, peppers, onions, cheese, chili sauce, and more can all enhance the flavor of canned refried beans.
What can you add to refried beans?
If you want to spice up refried beans or make a more spicy recipe, try:
- Chopped green onion
- Taco seasoning
- Pico de gallo
- Cheddar cheese
- Monterey Jack cheese
- Ground beef
- Pepper Jack cheese
- Sour cream
- Cream cheese
- Picante sauce
- Chili powder
- Ground turkey
- Green chilis
- Queso fresco
Do you warm up bean dip?
Bean dip can be eaten cold or at room temperature. However, a refried bean dip is best served warm, with a little cheese melted on top.
What kind of beans are refried beans made of?
Refried beans are often made from dried pinto beans. However, Mexican refried beans can be made from any beans, including red kidney beans or black beans.
Here’s how to make bean dip from canned beans (super easy recipe for kids to make, too!).
HOW TO MAKE REFRIED BEAN DIP
This is a refried bean dip without cream cheese! If you’re lactose intolerant or have dairy allergies in your family, you can leave out the cheese and and it’s just as yummy!
This is much easier than a layered refried bean dip, but if you like that flavor, add tomatoes, lettuce, onions, and cheese on top of this dip.
- 1 16-ounce can refried beans
- 1 16-ounce jar salsa of choice
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 4 green onions, thinly sliced
- 1 Tablespoon chili powder or taco seasoning, optional*
- In a medium pot, add refried beans, salsa, cheeses, and onions. (**Reserved some of the cheese and onions for topping.) Mix to combine.
- Cover pot and heat on low, for around 15 minutes, or until cheese has melted.
- Remove from heat and transfer to serving dish. Top with extra cheese and onions. Serve immediately with tortilla chips or tortillas.
*We often make this dip without the chili powder or taco seasoning if we are using spicy salsa (that seems to add enough seasoning).
Amount Per Serving: Calories: 92Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 13mgSodium: 436mgCarbohydrates: 7gFiber: 2gSugar: 2gProtein: 5g
Nutrition information is estimated. Changes to the recipe and use of different brands may cause changes to the nutritional information to vary slightly from the ones provided here.