Refried Bean Dip
This Refried Bean Dip is a creamy, cheesy delight that’s perfect for any Mexican-themed party or a cozy snack night—everyone can’t resist its spicy warmth and simple charm.
Ingredients
- 2 16-ounce cans refried beans I love Azteca brand for its smoothness
- 1 cup shredded cheddar cheese or Mexican blend; see variation below
- 1/2 cup sour cream full-fat for creaminess; Greek yogurt works too
- 1/4 cup salsa chunky or smooth based on preference
- 1 tablespoon taco seasoning store-bought or homemade: chili powder, cumin, garlic powder
- 1 tablespoon chopped fresh cilantro optional, for a bright finish
- 1 jalapeño seeded and minced for a spicy kick; omit for mild
- 1 teaspoon lime juice freshly squeezed
- Pinch salt and black pepper to taste
Instructions
- Place the refried beans in a medium saucepan over low heat. Stir gently until warmed through and slightly loosened—about 5 minutes.
- Add sour cream and salsa to the beans, stirring until glossy and creamy. Add a splash of water or milk if too thick.
- Sprinkle in taco seasoning, lime juice, salt, and pepper. Fold in jalapeño for heat.
- Sprinkle shredded cheese over the top, cover, and let melt into gooey goodness. Swirl with tongs or a fork.
- Scoop into a serving bowl. Garnish with jalapeño slices and chopped cilantro. Serve warm.
- Pair with tortilla chips, pita wedges, or veggie sticks for dipping. For nacho-style, spoon over chips and bake.
Notes
Store leftovers in the fridge for up to 4 days or freeze for up to one month. Heat in microwave or stovetop.
Nutrition
Calories: 150kcal
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