5 from 40 votes
Best Bean Dip
This Best Bean Dip combines refried beans blended with sour cream and diced green chiles, seasoned with taco seasoning and salt, then topped with melted cheddar or Mexican cheese. Baked until bubbling and golden, the dip achieves a creamy base with a warm, cheesy crust. Optional fresh toppings such as diced tomatoes, sliced jalapeños, avocado, and cilantro add freshness and balance. Served warm with tortilla chips, it is a flavorful party appetizer or snack.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
8
Course:
Appetizer, Snacks
Cuisine:
American, Tex-Mex
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) diced green chiles drained, canned
- 1 to 2 teaspoons taco seasoning
- salt sea salt
- ⅔ cup cheddar cheese grated, or Mexican cheese blend
- lime wedge for squeezing
- tortilla chips for serving
Topping options
- cherry tomatoes halved, or diced plum tomatoes
- green onion thinly sliced
- jalapeno pepper thinly sliced, or serrano peppers
- avocado sliced or diced
- cotija cheese
- cilantro chopped, fresh
Instructions
- Preheat the oven to 375°F and oil an 8x8-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.
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