Ultimate Hot Bean Dip

Warm and cheesy bean dip made simply by mixing ingredients and baking the dip until hot and gooey. This fantastic refried bean dip is made with cream cheese, vegetables, Monterrey Jack cheese, sour cream, and spices. You can easily adjust spice level of the dip to make it more or less spicy.

It’s the perfect compliment to go with other party foods like Margaritas, Guacamole, and Queso Dip. 

The Best Refried Bean Dip Recipe

It’s hard to believe that I used to avoid beans, anything containing beans, and even food that was on the plate with beans. There was something about beans that frightened me when I was a kid and that aversion kept going until I was in college. One day, my boss took us for lunch to an amazing Mexican restaurant and my enchiladas came with rice and beans on the plate.

I didn’t want to be rude in front of my boss and co-workers so I tried the beans. Why I was avoiding them, I just don’t know because it’s delicious. Beans are delicious and so as refried beans and bean dips. Ever since then, beans make their way into many of my recipes and this cheesy bean dip often accompanies our Margarita nights. 

Are you wondering what makes this bean dip so good and what goes into a bean dip?

Ingredient Notes:

Refried Beans – of course, this is the key ingredient in a bean dip. I prefer a bigger bean presence in the dip so I get a 20 oz can but if you’re unable to find this size, get the 16 oz can instead. 

Cream cheese

Sour cream

Monterrey Jack cheese – I always recommend getting a block of cheese and grating it yourself. Freshly grated cheese melts smoother and creamier since it’s not coated in a separating agent like pre-shredded cheese. 

Vegetables – onions, tomatoes, jalapenos – Jalapenos make a great addition to the bean dip and makes it easy to adjust the spice level. To make the dip more spicy, use older jalapenos that have more veins on the skin and seeds. To make the dip less spicy, use  young jalapenos that are firm and have smooth skin with no veins and no seeds.

Spices – chili powder, cumin, garlic powder, paprika, salt

Cooking Instructions

It could not get easier to make this dip. You simply combine all ingredients in a bowl and give it all a good mix to thoroughly combine. Remember that you can also adjust spice levels with jalapenos. Choose older jalapenos for more spice and add jalapeno seeds. Choose young jalapenos for less spice and discard the seeds. 

Once all the ingredients have been very well mixes, spread the dip mixture in a cast iron skillet or a baking dish. Feel free to spread some more Monterrey Jack cheese over the top and add some tomatoes and jalapenos. Bake the dip for about 20 minutes at 350°.

Make It In The Slow Cooker

This recipe is easy to convert to a slow cooker. 

Mix all the ingredients together in a bowl and spread it in a slow cooker. Add some more cheese on top and you can add some jalapenos and diced tomatoes as well. 

Cook it on HIGH for about 2 hours, until completely hot and cheese is melted. 

This bean dip can be kept warm in a slow cooker on warm setting and served right in the slow cooker as well. 

Storing Instructions

Bean dip can be stored right in the baking dish it was cooked in. Store it in the refrigerator and make sure to cover the dish either with a fitted lid or plastic wrap to keep the dip air-tight.

This dip can be kept in the refrigerator for 3 to 5 days.

Reheating Instructions

It’s best to reheat the dip in the oven. I like to add a little more cheese on top of the leftover dip when reheating it. Place the baking dish in the oven while the oven is still cold, that way the cold dish gradually warms while the oven is preheating. 

Set the oven temperature to 350° and heat up the dip just until heated through. Time will depend on how much dip is left. 

Can I Make This Bean Dip Gluten Free?

Yes, this bean dip is actually already gluten free. Double check the refried beans ingredients when shopping but there should not be any glutenous ingredients in it. 

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