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5.0 from 6 votes

Vegan Refried Bean Dip

This vegan refried bean dip is the ultimate snack for parties. It's customizable, easy to prepare, cheesy, creamy, and the perfect consistency for dipping. Gluten-free and ready in 30 minutes! Oil-free option.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 8 servings
Calories: 130 kcal
Course: Appetizer
Cuisine: Mexican

Ingredients

  • 1 batch homemade vegan mozzarella, divided (tap for recipe; oil-free option) or 1 to 1 ½ cups shredded vegan cheese (try mozz, cheddar, or pepper jack)
  • 2 (15 oz) cans refried beans, pinto or black check ingredients to make sure they don't include lard; often labeled "vegetarian"
  • ¾ cup plain, unsweetened non-dairy yogurt or sour cream see Notes for a silken tofu option
  • ⅓ cup salsa verde or your favorite salsa
  • 1 (4 oz) can diced green chiles, drained
  • 1 Tablespoon chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon smoked paprika, optional
  • ¼ teaspoon fine sea salt
  • black pepper, to taste
For serving:
  • sliced green onion
  • Guacamole or sliced avocado
  • Lime wedges
  • pico de gallo or sliced jalapeno
  • fresh cilantro
  • tortilla chips

Instructions

    Cup of Yum
  1. Lightly oil a 2-quart baking dish or an 8- or 9-inch skillet (Note: this is just for insurance; if you strictly avoid oils it's fine to skip this step). Preheat oven to 375 degrees F.
  2. In a large bowl stir together the refried beans, ½ cup of cheese, yogurt, spices, salsa, green chiles, ¼ teaspoon salt, and black pepper. Taste and adjust seasonings as desired.
  3. Spread the bean mixture into the dish/skillet, and top with the remaining cheese. If using my homemade pourable mozzarella, use the back of a spoon to evenly spread it across the top (refer to photo above). Note: if using store-bought vegan cheese, cover the dish with foil to help the cheese melt. 
  4. Bake for 20 minutes or until piping hot. If you used the homemade cheese, turn on the broiler around the 18-minute mark. Broil for about 2 minutes to brown the top. Let stand for a few minutes and serve with your favorite toppings and tortilla chips.

Notes

  • Vegan Yogurt Sub - Once when I didn't have yogurt, I made the dip with ⅔ c silken tofu plus 2 tablespoon lemon juice. Blend until creamy, and use in place of the yogurt.
  • Variations
  • Store leftovers in the refrigerator for up to 5 days. Reheat on the stove or in the microwave.
  • slow cooker - transfer to a small (1.5 qt) slow cooker. Cover and cook on high for 1 hour, stirring every 20 minutes. If desired, top with cheese. Cover and cook for another 30 minutes or until heated through.
  • stovetop - heat the bean dip in a saucepan, transfer to a serving bowl, then top with shredded cheese. Or increase the amount of cheese stirred into the beans, and skip the cheese on top.
  • cold - for a cold bean dip, after mixing everything in a bowl, transfer the dip to a serving bowl or storage container and refrigerate until ready to serve. Omit the cheese on top, and garnish with plenty of pico de gallo, green onion, and cilantro!
  • spicy - use hot green chiles, and add a few dashes of your favorite hot sauce. Top with diced fresh jalapeño.

Nutrition Information

Calories 130kcal (7%) Carbohydrates 18g (6%) Protein 7g (14%) Fat 3.5g (5%) Cholesterol 0mg (0%) Fiber 5g (20%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 130

% Daily Value*

Calories 130kcal 7%
Carbohydrates 18g 6%
Protein 7g 14%
Fat 3.5g 5%
Cholesterol 0mg 0%
Fiber 5g 20%

* Percent Daily Values are based on a 2,000 calorie diet.