Cream cheese and sour cream bring a velvety lusciousness to this new take on Refried Bean Dip.
Refried bean dip is almost a necessity with any Mexican feast. I cannot imagine serving enchiladas, tacos, burritos, chimichangas, soft tacos, or even a well-composed taco salad without them! There’s nothing better, after all, than a Mexican feast so that I can scoop up a forkful of this creamy refried bean dip with some red sauce, spicy proteins, and a good dose of Mexican rice, mmmm-MMM!
Refried bean dip is also a fast and easy fix. In fact, it’s more like a “dump dip,” being that you simply dump two cans of refried beans, some sour cream, cream cheese, shredded cheese, green onions, and taco seasoning into a casserole dish, bake it, and you’re done—and with an amazingly savory side dish to enjoy with all your Mexican favorites.
This creamy, savory, luscious refried bean dip tastes great on crudités, tortilla chips, or with eggs served over easy for breakfast, allowing you to rake a soft tortilla through both the dip and some highly complementary egg yolks.
Why you and your family will love this refried bean dip
The great thing about this refried bean dip is that you can get creative with your toppings in all kinds of ways. As dense as refried beans are, they’ll allow you to pile just about anything upon them that you desire.
You can cover the bean dip in a blanket of queso, and have queso refried beans. You can cover with a layer of guac, salsa, and sour cream and make a quick layered bean dip. In short, you can scatter, smother, and cover all kinds of yummy nibbles, sauces, and cheeses for added flavor and fun. Want an extra stretchy, cheesy bite to pull from those beans? Add some mozzarella to that shredded cheddar … it’s a stretchy cheese, so it always works.
How do I store leftovers?
You can store leftover bean dip for up to 4 days in the refrigerator. Simply pull plastic wrap firmly over your baking vessel. Alternatively, transfer it to an airtight container and store it that way. This refried bean dip contains two ingredients that make it unsuitable for freezing: sour cream and cream cheese. So, for best results, eat it up fast.
Serving suggestions
I love to serve this bean dip as a side for all kinds of beloved Mexican favorites, like these Chicken and Black Bean Enchiladas or these hearty Tex-Mex Enchiladas. I love them both, just all draped in melted cheese and swimming in that savory, tangy red sauce. On the side, you cannot eat a Mexican feast without this Cheesy Mexican Rice. Or, for a fun and filling side that kids really love, try these amazing Sheet-Pan Nachos.
If you love this bean dip recipe, try this yummy Buffalo Chicken Dip, which tastes amazing with Mexican food—well, all food, really.
Refried Bean Dip
Ingredients
- 10 ounces cream cheese softened
- 3/4 cup sour cream
- 2 cans (16 ounces each) refried beans
- 1 ounce taco seasoning
- 1 cup shredded cheddar cheese divided
- 3 tablespoons chopped green onions
Instructions
- In a bowl, mix the cream cheese and sour cream until smooth.
- Stir in the refried beans, taco seasoning, half of the shredded cheddar cheese, and chopped green onions until well mixed.
- Pour the mixture into an 8×11-inch baking dish and sprinkle with the leftover cheddar cheese.
- Bake at 350°F for 20-25 minutes, or until bubbly and the cheese is melted. Serve warm with tortilla chips.
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