This bean dip is a creamy blend of refried beans, seasonings, cream cheese and sour cream, all topped with cheese and baked to melted and gooey perfection. A super easy appetizer that’s perfect for any gathering!

Whenever I entertain, I offer a hot cheesy dip such as spinach dip, pizza dip, or this zesty Mexican style bean dip. Your family and friends will be sure to give this snack rave reviews!

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A tortilla chip scooping out a serving of Mexican bean dip.

No one can resist a rich and cheesy bean dip, and this version is the best I’ve ever had. It has the perfect blend of creaminess and spice, and it literally takes just minutes to put together. Best of all, it can be made in advance which makes it great for parties and family gatherings.

How do you make bean dip?

The key to bean dip is transforming ordinary refried beans to a flavorful and delectable dip. To make the dip creamy and smooth, beat softened cream cheese in a mixer along with some sour cream. Add in canned refried beans, taco seasoning and cheddar cheese and mix them with the creamy base. Once the dip ingredients are mixed together, place the dip in an oven safe dish, top with cheddar cheese, then bake. When the cheese has melted, top the dip with pico de gallo, then serve and enjoy!

Refried beans mixed with cream cheese, sour cream and seasonings in a skillet.

Tips for bean dip

  • Use freshly grated cheese instead of shredded cheese in a bag. The pre-shredded cheeses tend to use anti-caking agents which prevents the cheese from melting smoothly.
  • Use high quality canned refried beans which have a dark color and a nice consistency. Some generic brand refried beans can be watery.
  • If you want to save some calories, you can use low fat cream cheese and sour cream.
  • You can make this dip in advance by assembling it, covering it, and storing in the fridge for up to 24 hours before you plan to bake it. When you are ready to serve the dip, simply uncover it and bake it. Make sure to add 10 extra minutes to the cooking time.

Creamy beans topped with shredded cheese.

Mexican Dip variations

This traditional bean dip is delicious as-is; however, you can boost the flavor with some extra ingredients.

  • Add-Ins: Feel free to add extra items such as green chiles, corn, salsa, sauteed onions or pickled jalapenos to the dip.
  • Meat: Leftover Mexican style meat such as carnitas, taco meat, or shredded chicken can turn this dip into a meal.
  • Toppings: You can add extra toppings such as a scoop of guacamole, sliced olives, green onions, diced red onion, chopped cilantro or a drizzle of hot sauce.

Baked refried beans topped with melted cheddar cheese.

How long does homemade bean dip last?

After the dish has been baked, it stays fresh in the refrigerator for up to 3 days. Since the dish has dairy components including sour cream and cream cheese, I wouldn’t keep it around any longer than 3 days.

Can you eat bean dip cold?

Bean dip is delicious hot or cold. You can certainly eat the bean dip cold. If you do eat it cold, you will want to use a spoon to put the dip on the chips as the dip will be thicker and may break chips if you try to dip them.

Cheesy Mexican bean dip topped with melted cheese and pico de gallo.

If you have ever wondered how they get restaurant bean dip to be so smooth and creamy, this recipe is your answer. Why go to a restaurant when you can have this delicious dip fresh and hot from your oven?

More Mexican recipes you’ll love

5 from 15 votes

Bean Dip

AuthorSara Welch
A tortilla chip scooping out a serving of Mexican bean dip.
This bean dip is a creamy blend of refried beans, seasonings, cream cheese and sour cream, all topped with cheese and baked to melted and gooey perfection. A super easy appetizer that's perfect for any gathering!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course Appetizer
Cuisine Mexican
Serves 12


  • 4 ounces cream cheese softened
  • 1/2 cup sour cream
  • 2 16 ounce cans refried beans
  • 2 tablespoons taco seasoning
  • 3 cups shredded cheddar cheese divided use
  • 1/2 cup pico de gallo optional garnish
  • tortilla chips for serving
  • cooking spray


  • Preheat the oven to 350 degrees F. Coat a 9 or 10 inch baking dish or skillet with cooking spray.
  • Place the cream cheese in the bowl of a mixer. Beat until light and fluffy. Add the sour cream and beat until well mixed.
  • Stir in the refried beans, taco seasoning and 1 cup of shredded cheese. Mix until thoroughly combined.
  • Spoon the bean mixture into the prepared dish. Top with remaining cheese.
  • Bake for 15-20 minutes or until dip is bubbly and cheese is melted.
  • Top with pico de gallo, and serve with tortilla chips.


Calories: 221kcal | Carbohydrates: 3g | Protein: 9g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 60mg | Sodium: 352mg | Potassium: 81mg | Fiber: 1g | Sugar: 2g | Vitamin A: 740IU | Vitamin C: 0.9mg | Calcium: 243mg | Iron: 0.3mg

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Recipe Rating


  1. 5 stars
    It’s a great recipe but I should have halved it since there’s only two of us. Do you think it would freeze well?

  2. 5 stars
    Beware as this recipe is very addicting! We can’t stop eating it when I make it. Many times I just serve it with salad for dinner. (:

  3. 5 stars
    Excellent info. Can’t wait to make the bean dip and cake balls which I’m making for a Bunco evening.
    Carolyn W.