This classic bean dip has to be our #1 choice when it comes to bean dips, but we also have love our 7 Layer Bean Dip, Black Bean Dip, and Crock Pot Bean Dip.
our All-Time Favorite Bean Dip!
We love to include dips as an appetizer in our Mexican spreads and at our fiestas like Cinco de Mayo. This specific bean dip recipe is our all-time favorite and not only because it’s easy, but because it’s delicious and always get 5 STAR reviews. Why we love it:
Better than the restaurant. It’s similar to a loved dip from a local AZ restaurant (but even better) and can be made at home ALL of the time! Ready in minutes. Whip this up in under 30 minutes! Party favorite. This bean dip is sure to be a hit at any gathering, making it a go-to Mexican Appetizer for social events. Slow cooker option. The recipe provides an alternative cooking method, allowing for a delicious, hands-off approach to making the dip.
Only 6 Ingredients
sour cream – or plain Greek yogurt refried beans – use a store-bought can or make homemade Canned Refried Beans cream cheese – room temperature taco seasoning – homemade Taco Seasoning or store-bought. Mexican cheese – A Mexican cheese blend uses cheddar cheese, Monterey Jack cheese, asadero cheese, and queso quesadilla cheese. Make your own blend using those cheeses. salsa – store-bought or Homemade Salsa toppings + add-ins: jalapenos, green chilies, onions, chopped tomatoes, cilantro, green onions, etc.
Just Mix and Bake
Storing Tips
Make ahead of time. Make refried bean dip ahead of time by mixing all minus the shredded cheese. Refrigerate until you’re ready to bake it. Store for up to 2 or 3 days before baking. STORE. This leftover easy bean dip recipe can be stored in an airtight container in the fridge for about 3 days or frozen for 2-3 months. Reheat. Easily reheat leftovers in the microwave. For a large amount, put it in the oven at a low temperature until heated through.
ASSEMBLE. Mix all ingredients minus the shredded cheese. Put half of the bean dip in the crock pot and cover it with half of the cheese. Add the rest of the bean dip and top with the remaining cheese. HEAT. Cook on low for 2-3 hours or until the dip is heated through and the cheese is melted. It can stay on the “warm” setting for up to 4 hours.
Recipe Video Recipe Video
