This Best Bean Dip is a creamy, dreamy crowd-pleaser that’s ready in just 30 minutes. Packed with rich, smoky flavors and a velvety texture, it’s perfect for dipping, spreading, or devouring straight from the bowl. The blend of savory beans, zesty spices, and a hint of tang creates a harmony that’s irresistible. Whether you’re hosting a party or craving a quick snack, this dip delivers big on taste with minimal effort.
In just 10 minutes of prep and 20 minutes of cooking, you’ll have a dish that’s both hearty and indulgent. The smooth, luscious consistency pairs beautifully with crunchy tortilla chips or fresh veggies, making every bite a delightful contrast. Warm, comforting, and bursting with flavor, this dip is sure to become your go-to recipe for any occasion.
Ingredients for the Best Bean Dip
- Avocado oil, for greasing the pan
- 1 (16-ounce) can refried beans (or 2 cups Homemade Refried Beans)
- ½ cup sour cream (or whole milk Greek yogurt as a substitute)
- 1 (4-ounce) can diced green chiles, drained
- 1 to 2 teaspoons taco seasoning (adjust to taste)
- Sea salt (to taste; adjust based on saltiness of beans and seasoning)
- ⅔ cup grated cheddar cheese (or Mexican cheese blend)
- Lime wedge, for squeezing
- Tortilla chips, for serving
- Topping options:
- Halved cherry tomatoes or diced plum tomatoes
- Thinly sliced green onions
- Thinly sliced jalapeño or serrano peppers
- Sliced or diced avocado
- Cotija cheese
- Chopped fresh cilantro
Step-by-Step Instructions
- Preheat the oven to 375°F and lightly grease an 8×8-inch baking dish or 8-inch oven-safe skillet with avocado oil.
- In a medium bowl, combine the refried beans, sour cream, diced green chiles, and 1 teaspoon taco seasoning. Stir until well mixed. Taste and add more taco seasoning and salt as needed. (Tip: If using unsalted beans and seasoning, start with a heaping ½ teaspoon salt.)
- Transfer the bean mixture to the prepared dish and spread it evenly to the edges.
- Sprinkle the grated cheese over the top, leaving a small border of dip exposed around the edges.
- Bake for 20 to 25 minutes, or until the cheese is melted and the dip is bubbling.
- Let cool for 5 minutes, then add your desired toppings.
- Squeeze fresh lime juice over the dip and serve immediately with tortilla chips.
Topping Ideas to Elevate Your Bean Dip
Take your bean dip to the next level with creative toppings! Try a mix of halved cherry tomatoes, thinly sliced green onions, and sliced jalapeños for a fresh, zesty kick. For a creamy twist, add diced avocado or crumbled cotija cheese. Finish with a sprinkle of chopped cilantro and a squeeze of lime juice for a burst of flavor.
Perfect Pairings for Serving
This bean dip is a crowd-pleaser, especially when served with tortilla chips for dipping. For a heartier option, pair it with warm flour or corn tortillas. It also makes a great topping for nachos, tacos, or even baked potatoes. Don’t forget to set out extra lime wedges for a tangy finish!
How to Store and Reheat Leftovers
Store any leftover bean dip in an airtight container in the fridge for up to 3 days. To reheat, place it in a microwave-safe dish and warm in 30-second intervals, stirring in between, until heated through. Alternatively, reheat in the oven at 350°F for 10-15 minutes until bubbly.
Quick Recipe Variations to Try
Switch things up by using black beans instead of refried beans for a chunkier texture. For a spicier version, add diced jalapeños or a dash of hot sauce to the mix. If you’re dairy-free, swap the sour cream for cashew cream and use a vegan cheese alternative. The possibilities are endless!
Time-Saving Tips for Busy Cooks
To save time, use pre-shredded cheese and canned green chiles for convenience. If you’re making this ahead, prepare the dip mixture and store it in the fridge for up to 24 hours before baking. Just add the cheese and pop it in the oven when you’re ready to serve!
Best Bean Dip
Ingredients
- Avocado oil, for the pan
- 1 (16-ounce) can refried beans, or 2 cups Homemade Refried Beans
- ½ cup sour cream or whole milk Greek yogurt
- 1 (4-ounce) can diced green chiles, drained
- 1 to 2 teaspoons taco seasoning
- Sea salt
- ⅔ cup grated cheddar cheese or Mexican cheese blend
- Lime wedge, for squeezing
- Tortilla chips, for serving
Topping options
- Halved cherry tomatoes or diced plum tomatoes
- Thinly sliced green onions
- Thinly sliced jalapeño or serrano peppers
- Sliced or diced avocado
- Cotija cheese
- Chopped fresh cilantro
Instructions
- Preheat the oven to 375°F and oil an 8×8-inch baking dish or 8-inch oven-safe skillet.
- In a medium bowl, stir together the refried beans, sour cream, green chiles, and 1 teaspoon taco seasoning. Taste and add more taco seasoning and salt as desired. (When I make this recipe with unsalted beans and unsalted taco seasoning, I add a heaping ½ teaspoon salt at this point, though you may want less or none if your beans and/or taco seasoning are salted.)
- Transfer the bean dip to the prepared pan and evenly spread it to the edges. Top with the cheese, leaving some dip exposed around the edges. Bake for 20 to 25 minutes, or until the cheese is melted and the dip is bubbling.
- Let cool for 5 minutes, then add desired toppings. Squeeze with lime juice and serve with tortilla chips.