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Bring out the chips and start dipping because this is the most addicting bean dip you will ever have! It’s creamy, cheesy, and loaded with tasty Mexican-inspired flavors. Garnish with toppings, and take this to your next gathering!
This appetizer will have you dipping all night long! If you love tasty appetizers, try this easy million dollar dip, my poolside dip, or stick with a classic 7-layer dip.
Reasons You’ll Love This Dip!
- It’s a Crowd Favorite: Make this dip for any party or gathering and everyone will ask you for the recipe!
- Fast and Easy: You’re only 6 ingredients away from making this fast and easy dip. Throw it all together to bake, then add your favorite toppings!
- SO Addicting: You won’t be able to stop dipping this bean dip! It is so tasty and addicting that you might want to double the recipe!
Bean Dip
This addicting bean dip will be your go-to staple for every party or gathering! It’s loaded with all your favorite Mexican-inspired dip flavors and you will devour every bite. It starts with canned refried beans but is taken up a level by all the yummy goodness you add to the beans. Triple the cheese flavor with sour cream, cream cheese, and shredded cheese! Then season with salsa and taco seasoning and you have an addicting bean dip that you can’t stop dipping into. Bake until the cheeses melt and enjoy all night long. I can’t wait for you to see why this bean dip is so addicting!
The cheese in this bean dip gets me every time! There’s just something about a creamy cheesy dip that keeps you coming back for more. Try more of my faves like this chili cheese dip, my jalapeno popper dip, or this crowd-pleasing Rotel dip.
Ingredients You’ll Need
Grab your bean dip ingredients at the grocery store and throw them together in no time at all! These are just some of our favorite ways of dipping. Our go-to is always with tortilla chips, but you can serve it with anything! The ways to enjoy this bean dip are endless!
- Refried beans: Canned refried beans make this recipe simple and easy!
- Sour cream: Creates a creamy base for the dip.
- Cheddar cheese: Melty cheese in the dip is heaven!
- Cream Cheese: Thicken the dip with the soft and creamy texture of cream cheese.
- Salsa: Add more flavor and a little kick to the dip if you like it spicy.
- Taco seasoning: Taco seasoning brings in so much bold flavor with this dip.
- Tomatoes, Olives, and Cilantro: Garnish the top of your bean dip and enjoy!
Bean Dip Recipe
It only takes minutes to make this tried and true bean dip recipe! Simple ingredients for a simple dip. Bake until hot and bubbly and it’s ready to devour. This dip is perfect for parties, game days, or gatherings.
- Preheat Oven: Preheat oven to 350 degrees Fahrenheit.
- Mix the Bean Dip: In a large mixing bowl, combine refried beans, sour cream, 2 cups shredded cheese, cream cheese, salsa, and taco seasoning.
- Spread Into Baking Dish or Skillet: Spread the mixture evenly in an 8×8-inch baking dish or skillet.
- Top With Cheese and Bake: Top with the remaining 1 cup shredded cheese then bake for 20-25 minutes.
- Garnish and Serve: Garnish with your favorite toppings if desired and serve with tortilla chips!
Tips and Variations
I love changing up a dip if you need some extra ideas enhancing it or giving it a kick of heat. From making this to the slow cooker to adding in more toppings and flavors, I’m giving you all the tips!
- Serving Ideas: Serve with Fritos, fresh cut veggies, on top of nachos, or slathered on tacos or burritos.
- Cheese: Have fun with your cheese choice and add pepper jack or Colby jack shredded cheese to the dip mixture.
- Add Protein: For a heartier dip, add cooked ground beef or shredded chicken to the bean dip mixture.
- Add Heat: Like a little heat? Add jalapeños, red pepper flakes, or a dash of Cayenne pepper to make a spicy, but don’t make it too spicy for the kiddos.
- Squeeze of Lime: Fresh lime juice is a great addition to refresh this dip.
Make Bean Dip in the Slow Cooker
You can make this in the slow cooker by adding everything together and cooking on low for 2 to 3 hours or until warm and your cheese is melted. Add extra cheese on top and serve.
Storing Bean Dip
We love to make our bean dip hot and right out of the oven but it warms up perfectly if you have leftovers. Follow these simple steps to enjoy bean dip for later!
- In the Refrigerator: Once the bean dip cools completely then add to an airtight container. You can store it in the refrigerator for 2 to 3 days.
- To Reheat: Reheat leftovers in the microwave for 2 to 3 minutes or on the stovetop, stirring occasionally. Once it is warm you are ready to serve!
- Make in Advance: If you want to make the bean dip ahead of time but can’t bake it, prepare it and put it in the pan you plan to bake it in. Tightly cover with plastic wrap then refrigerate until ready to bake. This will last about 2 days in the refrigerator.
Tasty Dips To Try
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Addicting Bean Dip
Ingredients
- 1 16 ounce can refried beans
- 1 cup sour cream
- 3 cups cheddar cheese, shredded and divided
- 8 ounces cream cheese softened
- 1/2 cup salsa
- 3 Tablespoons taco seasoning
Optional toppings:
- tomatoes
- olives
- cilantro
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- In a large mixing bowl, combine refried beans, sour cream, 2 cups shredded cheese, cream cheese, salsa, and taco seasoning.
- Spread the mixture evenly in an 8×8-inch baking dish or skillet.
- Top with the remaining 1 cup shredded cheese and bake for 20-25 minutes.
- Garnish with your favorite toppings if desired and serve with tortilla chips!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Just an FYI…. I’ve been making this dip (or a very similar one) for many years… We winter in Mexico (6 months) and last spring I had some leftover from a get-together just before heading home… I wrapped it up in double plastic and when we arrived back down in the fall I defrosted in the fridge and warmed back up in the microwave and it was perfect…. 🙂
Made this today, 1/6/24 for everyone to munch, while watching the football games. It was super EZ, and I can see how adaptable it is, for anyone that does not have all the ingredients on hand. Much to MY surprise, we were out of salsa-so I called an “audible” (football jargon) and used La Victoria Taco Sauce, but I was thinking of using small can of Rotel, or El Pato tomato sauce, but didn’t want to waste the small can for 3 tablespoons, and did not want to deviate too far from original recipe post. I always make the recipe as stated, since I am attempting to recreate what the author is sharing with us. But, I can see how anyone could adapt the ingredients, to what is in the pantry/fridge. Instead of refried beans, whole black or pinto beans and mush them up, then the cream cheese, sour cream, greek yogurt, or even cottage cheese. And Cheese choices galore! I used a Mexican mixed pre-shredded blend, (I know- I was being quick and using up what I had on hand) but Monterey Jack, Habanero Jack, Cheddar, Longhorn, Cotija, or a mix of it all. I will say, I made a mistake by walking away, and my timer went off and my family did not inform me, so it sat in the oven a little long and the cheese on top was not gooey dipable but “toasted” which made it a little difficult to dip into. But we mashed it up and then it worked great as a dip-able with corn chips, tortilla chips, carrots, celery, and even bagel chips. I chopped up green onions, grape tomatoes, black olives, and avocado and everyone added their own toppings-per their preference. I like my dip a little spicier so hit it with Cholula on top, YUM Thank You, Alyssa Rivers for a great warm dip for watching football, on a cold, rainy Saturday.
Everyone in my house loved this bean dip ! It definitely is addicting !!
Excellent bean dip. My husband couldn’t stop raving about it. Will definitely make it again.
I can’t wait to make the Bean Dip Dip.
I love all of the different ways and different ingredients you can make it with. I will be making it as soon as I leave my computer because I have all of the ingredients on hand.
Thank you Alyssa.