Refried Bean Dip Recipe

A pan of bean dip with melted cheese and toppings.

5 from 14 votes

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.

Prep Time15

Cook Time25

Total Time40

Course: Side Dish

Cuisine: Mexican

Servings: as a side dish

Calories: 294kcal

Author: Danielle

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

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.

Slow Cooker Instructions

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.

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