This Bean Dip is a quick and delicious party dip loaded with seasoned creamy beans, lots of cheese, and a hint of heat.

Refried beans make this recipe a cinch, perfect for scooping with tortilla chips.

cheesy Easy Bean Dip

A Perfect Party Dip

  • Quick: This bean dip recipe is easy to make and prep is really fast.
  • Budget friendly: Not only is it easy, it’s inexpensive to make with just a few ingredients.
  • Versatile: Add your favorite toppings, seasonings, or spices.
  • Tortilla chips, veggie sticks, baguette slices, or pita chips are all great options.

Bean Dip Made Easy

My family voites this the best bean dip because of the flavor and I love how easy it is to make.

  • Canned refried beans are the creamy base, no blending required.
  • Cream cheese and sour cream add a rich flavor and texture.
  • Diced jalapenos and taco seasoning add flavor to this refried bean dip. Use a packet or make your own homemade seasoning with a blend of chili powder, cumin, onion powder, garlic, and other seasonings.
Bean Dip ingredients in a glass mixing bowl before mixing together

Bean Dip Variations

  • Stir in 1/2 cup of salsa or drained Rotel tomatoes.
  • Swap out the cheddar for a Mexican cheese blend or Monterey Jack.
  • Add toppings like black olives, diced bell peppers or tomatoes, cilantro, or black beans.
  • Add 1/2 lb ground beef or sausage to the bean layer.

How to Make Bean Dip

  1. In a medium bowl, combine refried beans, cream cheese, sour cream, and taco seasoning.
  2. Fold in onion, jalapenos, and cheese.
  3. Top with more cheese and bake until bubbly.
Overhead shot of Bean Dip in an oval baking dish surrounded by tortilla chips

Tex-Mex Inspired Dips

Did you make this easy Bean Dip for a crowd? Leave us a rating and a comment below!

Dipping a tortilla chip into Bean Dip
4.99 from 80 votes↑ Click stars to rate now!
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Easy Bean Dip

A bean dip recipe is easy to prepare and full of flavor.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12 servings

Ingredients  

  • 16 ounces refried beans canned
  • 4 ounces cream cheese softened
  • ½ cup sour cream
  • ½ package taco seasoning about 1 tablespoon
  • ¼ cup diced jalapenos optional but reccomended
  • 4 ounces canned diced mild green chiles drained
  • 2 green onions divided
  • 3 cups shredded cheddar cheese divided

Instructions 

  • Preheat the oven to 375°F.
  • Thinly slice the green onions and separate the white and green portions. Set the green part aside.
  • In a medium bowl, combine the cream cheese, refried beans, sour cream, and taco seasoning with a hand mixer until fluffy.
  • Fold in the whites of the onions, jalapenos, chiles, and 2 cups of cheddar cheese. Spread into a 2qt (or 8×8) baking dish.
  • Top with remaining cheese and bake 20-25 minutes or hot and cheese is melted.
  • Sprinkle remaining green onions on top as garnish. Serve with tortilla chips.

Video

4.99 from 80 votes

Nutrition Information

Calories: 196 | Carbohydrates: 6g | Protein: 9g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 45mg | Sodium: 627mg | Potassium: 65mg | Fiber: 2g | Sugar: 2g | Vitamin A: 705IU | Vitamin C: 2.6mg | Calcium: 237mg | Iron: 0.8mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Dip
Cuisine Tex Mex
plated Easy Bean Dip with writing
cheesy Easy Bean Dip with writing
Easy Bean Dip in the pot and plated with a title
close up of Easy Bean Dip. with writing

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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Comments

  1. Hi Hollly,
    I love all your recipes! Just wonder do you think plain greek yogurt could be used in place of sour cream? thankyou
    Mary

    1. Hi Mary! Yes you can use plain Greek yogurt in place of sour cream, just keep in mind the dip will have a slightly tangier taste. We would love to hear how it turns out for you!

  2. I made this for a gathering of friends, and they were a hit!! Everyone thought they were delicious!! It’s a keeper!!

  3. Can this be made a day or tow a head and then heated? Curious if this is something I can pre-prep for camping. Thanks.

    1. Hi Sheryl, it is best served warm. But it should still be dippable when cooled off. You could also keep it warm in a mini crockpot when serving.

  4. Super super delicious. Made this for a superbowl party and it was a hit. I added a little bit of cubed Velveeta because I had it in the fridge and had to cook it about 7 extra minutes to make sure the Velveeta was nice and melty. It came out perfectly. It would also be delicious with chicken or ground beef – I think I’ll try that next time. Thanks for this recipe!!5 stars

  5. This is the absolute best bean dip I have ever made! My husband loves bean dip and I don’t like store bought bean dip, so I wanted to make a homemade bean dip. Well, my husband went nuts for this bean dip. We ate the entire dish in one day. I made it again the next day. I will make this often. Greatest bean dip EVER! Thank you for the recipe!5 stars

    1. Since this just needs to heat and get melty and not actually “cook” I would place it in a small slow cooker and let it cook about 1 1/2 to 2 hours on high stirring halfway. Before serving, add the cheese on top and let melt about 15 minutes.