I have been making this Refried Bean Dip for over 20 years, and it always gets rave reviews. It gets its deep flavor from sautéing onion, garlic, and jalapeños until mellow, then layering in canned refried beans, seasonings, broth, and cheese inside and on top. I can confidently say this gooey side dish will be scraped clean at your next taco night, game day, or casual get-together.
Great for serving a crowd, for a Mexican fiesta, or as part of your Game Day Recipes!
There's a reason this recipe with refried beans has a full five-star rating. It's creamy, cheesy, and honestly just as good as what you get at a restaurant.
Over the years, we have made it more times than I can count which is how I know that perfect for Taco Tuesday, Cinco de Mayo, or even a weeknight dinner. It is my go-to when serving a large group.
And just so you know where I stand, I am a beans-over-rice kind of person. Rice has to be really good (like this incredibly tasty Mexican Rice) for me to even bother with it. But when it comes to refried beans, I am all in! Especially with a gooey layer of melted cheese on top.
Why this recipe made the cut
We have been making this recipe for over two decades, so we can say with confidence it is the best. To be more specific, here are some reasons we keep coming back to it:
- Simple Ingredients: We start with canned beans (no need for homemade refried beans in this recipe) and build flavor. After years of testing we have learned what are the ingredients to make these amazing without going over board.
- Versatile: This is one of those recipe that I use all the time! Not only is it great as a dip, it is also a restaurant-style side dish alongside tacos, or tuck it into burritos, or pile it on tostadas.
- Flexible: The classic way to make it is to start it in a skillet and then pop it in the oven, but it is equally great prepped ahead and kept it warm in the crockpot. Either way it is equally as delicious.
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These beans were perfect! Followed the directions, without any changes or substitutions, and they were delicious.
⭐⭐⭐⭐⭐ - Sara
Refried Bean Dip Ingredients
This recipe only requires a handful of ingredients! Quantities are in the recipe card below, but here are a few noteworthy tips.
- Refried beans: Canned beans are the base. We add in all the flavor we want from the aromatics, spices, and dairy.
- Chicken broth: Helps loosen the beans for just the right texture.
- Onion: Yellow, white, or sweet onions are all good options here.
- Garlic: When in a hurry, I use pre-minced garlic and it is great.
- Jalapeno: Adds a little spice, but it gets sautéed so it takes the edge off.
- Chili powder: We use regular chili powder but chipotle chili powder is delicious as well.
- Cumin: A quintessential slightly smoky spice used in Mexican food.
- Butter: We prefer the rich flavor of butter, but oil can be used instead.
- Cheese: Colby jack is not only a great flavor but it also melts really well. We highly recommend shredding it yourself.
Helpful kitchen tools
How to make refried bean dip
With just a few quick steps these cheesy refried beans are super easy to make.
Start by melting the butter in a 12-inch cast iron skillet. Once it is melted, add in the onions, garlic, and jalapeños and sauté until everything is softened.
After the aromatics are nice and soft, stir in the spices and cook for 30 seconds, stirring constantly. That quick step, allows the spices to bloom in the fat which intensifies the flavor.
Empty the two cans of refried beans into the skillet along with the chicken stock. Stir together.
Add in half of the shredded cheese mixing well. Spread bean mixture out into a single layer.
Top with the remaining shredded cheese. Spread it evenly across the top.
Bake in the oven until it's hot and bubbly with a gooey layer of perfection on top. For a pretty garnish, you can also sprinkle it with fresh cilantro.
Hint: Don't worry if it appears to be a little loose when you first remove it from the oven. As it cools it will thicken.
Variations and substitutions
- Refried beans: Feel free to use canned refried black beans.
- Chicken broth: Feel free to use vegetable broth if you want to keep it vegetarian.
- Cheese: So many cheeses are delicious in this. Any good melting cheese works well. Monterey Jack, Quesadilla Cheese, a mild cheddar (if it is too sharp it won't melt as well), Pepper Jack, Queso Oaxaca.
- Sour cream: Add a dolop of for a bit more tang.
- Jalapeno: Serrano packs a bit more heat, but it is a nice swap.
What to serve with
This is a great addition to an appetizer bar with corn chips, tortilla chips and salsa, or maybe even next to nacho cheese sauce. But it's an equally tasty side to main dishes like:
Can easy refried bean dip be made in the slow cooker?
Yes! This is great in the slow cooker. Start by cooking the onions, garlic, and jalapeños in a skillet, or shortcut it by microwaving them with the butter, stirring occasionally for 2-3 minutes until soft.
Stir in the beans, stock, and half the shredded cheese. Give a good stir, then cover and cook on low until hot and bubbly about 2-4 hours depending on the size of your slow cooker.
One little tip - go a little light on the chicken broth at first. Slow cookers create extra moisture while cooking, so it can be soupy if you add too much.
About an hour before serving, give it a good stir and check the consistency, adding in a splash of liquid if needed. Sprinkle the remaining cheese across the top. Lay a clean kitchen towel across the top of the crock, then put the lid on. The towel keeps the condensation from dripping down and messing up the melty cheese layer. Cook for another 30-60 minutes until the cheese is melted and everything is hot and bubbly.
FAQs
Store leftover bean dip in an airtight container in the refrigerator for up to 5 days.
Yes. Make as directed, pausing before adding final layer of cheese. Transfer everything to a freezer/oven safe dish (or disposable pan). Cover tightly with foil and refrigerate for up to 2 days or freeze for up to 6 months.
When you are ready to bake, thaw completely in the refrigerator (if frozen). Then bake at 350° with the foil on for 20-25 minutes. Remove the foil and continue baking until the top is bubbly and the beans are hot throughout.
Baked refried beans cook for 20-30 minutes, or until they're hot, bubbly, and all the cheese is melted.
Tips & Tricks
- Dice the veggies really fine. You want all the flavor in every bite, but not the chunkiness.
- When adding in the chicken broth, do it a little at a time.
- If you are making this in the slow cooker, keep the beans a little thicker than you need at first. The slow cooker creates an extra moist environment as it cooks. About an hour out from serving, check it and add more broth if needed.
More recipes
Looking for other recipes like this? Try these: (5-8 links)
This recipe was originally published in January 2020, with new photos and an updated post in April 2026.
Recipe
Refried Bean Dip Recipe
Ingredients
- 2 tablespoon butter
- ½ medium onion diced
- 1 tablespoon garlic minced
- 1 jalapeno diced
- 1 tablespoon chili powder
- ½ tablespoon cumin
- 2 (28 ounce) cans refried beans
- 1 (15 ounce) can chicken broth
- 4 cups colby jack shredded
Instructions
Stove Top
- Preheat oven to 350°. Melt butter in a 12-inch oven safe skillet (cast iron works great) over medium-high heat. Add in onion, garlic, and jalapeno. Saute until soft, approximately 5 minutes. Once soft, stir in spices and cook for 30 seconds.2 tablespoon butter, ½ medium onion, 1 tablespoon garlic, 1 jalapeno , 1 tablespoon chili powder, ½ tablespoon cumin
- Stir in beans, 2 cups of the cheese, and chicken broth. Mix until well combined. Add the rest of the cheese to the top and bake for 20-25 minutes, or until the cheese is melted and the beans are warmed through.2 (28 ounce) cans refried beans, 4 cups colby jack, 1 (15 ounce) can chicken broth
Notes
- Dice the veggies really fine. You want all the flavor in every bite, but not the chunkiness.
- When adding in the chicken broth, do it a little at a time.
- If you are making this in the slow cooker, keep the beans a little thicker than you need at first. The slow cooker creates an extra moist environment as it cooks. About an hour out from serving, check it and add more broth if needed.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
This recipe was inspired by Ree Drummond's Refried Bean Casserole. It has been adapted in size and ingredients.
Rhadonda Sedgwick says
This was a big hit at our house!! So simple too!
Misty says
So glad you liked it that much! Thanks for leaving a rating 🙂
Randi says
Favorite refried beans recipe! So flavorful and I love the consistency. Simple, easy to understand recipe. Thank you!
Danielle says
So happy to hear that you enjoyed it! We love comments like this!
Crystal S Kelley says
Could you make this on the stove top in a sauce pan?
Misty says
Hi Crystal! The reason we bake them is to allow all the flavors to meld and the consistency to get just right. However if you want to try a speedier stovetop version, we would love to hear how it goes! This isn't something we have tried. I would stir frequently and be very careful not to cook at too high of a temperature, or they will burn on the bottom. I hope this helps!
Meg says
These refried beans are great and so easy to make!!
Misty says
Yay, we love to hear that! Thanks for sharing!
Judy mcgee says
Great and easy. Didn’t need too much chicken broth. Were smoth and tasty.after heating for 39 minutes, added Mexican cheese on top. Melted from the heat in the beans!
Danielle says
Yay! Thank you for taking the time to let us know. Happy eating!
Eileen says
Love this recipe! Easy to adapt to your own taste and needs. Makes a quick healthy delicious meal over roasted/microwaved cauliflower or other frozen veggie. Great for chips but I Iike having it on hand for everyday meals too. Thanks!
Misty says
Hi Eileen, thanks for the review! We love hearing how people are using our recipes. We hope you find more you love on Borrowed Bites 🙂
Joy Foley says
Made for a crowd as a side dish for authentic tamales and empanadas. It was a big hit! I'll be making this again. I only left out the japs because I am a wimp when it comes to spicy hot food!
Danielle says
So very happy to hear that! Thanks for taking the time to let us know. It really makes our day!
Janelle says
Made this as a dip, it was absolutely delicious! Very filling too!!!
Misty says
So glad you enjoyed it!
B Fox says
If I want to make half of this recipe can I use just one 16oz can of refried beans? I’ve never seen them in larger cans.
Danielle says
If you want to make half a recipe, I recommend using two 16 ounce cans. That isn't exactly half the amount of ounces, but it is close enough. Hope that helps!
Darla says
This was so easy to put together and absolutely yummy! I made it for a build-your-own nachos night, and it was a hit. My 16-year-old daughter even commented the next day (as she finished off the leftovers) how much she loved this dish.
Danielle says
That sounds like a great idea! Thanks for sharing!
Aspen says
Delish and easy! I’m not a big fan of beans, but this is one of the few ways I’ll eat them, and this recipe is really good.
Danielle says
Thanks!
Janet says
Wow, yummy! So flavorful and easy. I didn’t want to make refried beans from scratch, so this recipe was perfect!
Misty says
Glad it was easy for you!