Easy Homemade Bean Dip Recipe

This easy homemade bean dip recipe combines refried beans, cream cheese, sour cream, salsa, seasonings, and plenty of melted cheddar for a creamy party dip that's ready in about 25 minutes.

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Prep Time 5

Cook Time 20

Total Time 25

Servings: 8

Course: Appetizer, Snack

Cuisine: American, Tex-Mex

Calories: 230

Ingredients Equipment Method Nutrition Notes

Ingredients

1 16-ounce can refried beans
4 ounces cream cheese softened
½ cup sour cream
1 cup shredded cheddar cheese
¼ cup salsa
1 teaspoon taco seasoning
½ teaspoon ground cumin
¼ teaspoon garlic powder
¼ teaspoon onion powder
1 –2 tablespoons pickled jalapeño juice optional
½ cup shredded cheddar cheese for topping

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Equipment

1 Large mixing bowl
1 Mixing spoon or spatula
1 Measuring cups and spoons
1 8-inch baking dish or small cast-iron skillet
1 Cheese grater, optional

Method

Preheat oven to 375°F.
Combine refried beans, cream cheese, sour cream, 1 cup cheddar, salsa, taco seasoning, cumin, garlic powder, and onion powder.
Stir until smooth and thoroughly combined.
Add 1–2 tablespoons jalapeño juice if you'd like a thinner consistency.
Spread the mixture evenly into an 8-inch baking dish.
Sprinkle the remaining ½ cup cheddar over the top.
Bake for 15–20 minutes, until hot and bubbly.
Cool for several minutes and serve warm with tortilla chips

Nutrition

Calories: 230kcalCarbohydrates: 14gProtein: 8gFat: 16gSaturated Fat: 8gSodium: 550mgFiber: 3gSugar: 2g

Notes

For a thinner restaurant-style dip, gradually stir in milk, broth, enchilada sauce, or jalapeño juice.
For spicy bean dip, add chopped jalapeños, pepper Jack cheese, cayenne, or hot sauce.
For ground beef bean dip, brown and drain ½ pound ground beef and stir it into the bean mixture before baking.
Leftovers can be refrigerated in an airtight container for up to 4 days

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