The Best Bean Dip Recipe (+VIDEO)- The Girl Who Ate Everything (2024)

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posted by Christy Denneyon Jan 16, 2024272 comments »

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The Best Bean Dip Ever – creamy, spicy, and the perfect texture for dipping.Bring it to a friend’s house to watch the game and it’ll be a hit. Beans, salsa, cheese, cream cheese, sour cream, chili powder and cumin make this recipe delicious. It’s the ultimate flavor combo and is seriously one of the best appetizers I’ve ever had.

The Best Bean Dip Recipe (+VIDEO)- The Girl Who Ate Everything (1)

EASY BEAN DIP RECIPE

During my last pregnancy I had an overwhelming craving for bean dip. I wasn’t sure exactly what I was looking for but I was sure if I tasted enough bean dips I would find the right one to satisfy the craving.

I tried TacoBell anddrove around to every local restaurant inSouth Florida and nothingcame close towhat I wanted.

Growing up in Arizona we had a plethora of Mexican restaurants that were known just for their bean dipand that’s sooo what I wanted.

Just a couple thousand miles too far away.

The Best Bean Dip Recipe (+VIDEO)- The Girl Who Ate Everything (2)

I never did find one that did the trick until now…when I’m not pregnant anymore.

There are some foods that I ate while I was pregnant and honestly still have a hard timeeating now because they bring back such strong memories of how sick I was.

Don’t let my wacky hormones fool you…those recipes are good. I’m just being honest.

SERVING

Generally this is served with chips or crackers. You can serve it room temperature but I like it warm.

WHAT IS IN BEAN DIP

This bean dip is pretty simple. Blending beans, salsa, shredded cheese, cream cheese, sour cream, chili powder and cumin together. No taco seasoning just a few spices. It’s the ultimate combo and is seriously one of the best bean dips I’ve ever had.

The Best Bean Dip Recipe (+VIDEO)- The Girl Who Ate Everything (3)But this, THIS is the dip. Couldn’t be anymore perfect. This is everything I ever wanted when I was pregnant…and not pregnant.

You could garnish the bean mixture with some green onions, tomatoes, black olives, or cilantro. Add some green chiles for more kick! Squeeze some lime juice for a little zing. Always add salt and pepper to taste.

ARE REFRIED BEANS GLUTEN-FREE?

Yes, in general but always check the label to make sure.

HOW TO MAKE BEAN DIP

This dish was meant for the slow cooker but due to my procrastination I’ve found that it can also be done in the oven in a baking dish and even the microwave in a medium bowl (ultra procrastinator).

OTHER DIP RECIPES:

  • Chili’s Queso Dip
  • Beef Enchilada Dip
  • Buffalo Chicken Dip
  • Easy Feta Dip
  • Hot BLT Dip
  • Jalapeños Popper Dip
  • White and Black Bean Dip
  • Chip n’ Dips
  • 7-Layer Mediterranean Dip

The Best Bean Dip Recipe (+VIDEO)- The Girl Who Ate Everything (4)

The Best Bean Dip

4.68 from 292 votes

This Bean Dip has beans, salsa, cheese, cream cheese, sour cream, chili powder and cumin. It's the ultimate combo and is seriously one of the best bean dip recipes I've ever had.

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Prep Time: 10 minutes mins

Cook Time: 1 hour hr

Total Time: 1 hour hr 10 minutes mins

Servings: 18 servings (1/4 cup)

Ingredients

  • 1 (16 ounce) can refried beans
  • 1 cup chunky salsa
  • 1 cup shredded Monterey Jack cheese, (4 ounces)
  • 1 cup shredded cheddar cheese, (4 ounces)
  • 3/4 cup sour cream
  • 1 (3 ounce) package cream cheese, softened
  • 1 tablespoon chili powder
  • 1/4 teaspoon ground cumin, (or more to taste)
  • tortilla chips

Instructions

  • In a large bowl, combine the first eight ingredients; transfer to a small (1-1/2-qt) slow cooker. Cover and cook on high for 2 hours or until heated through, stirring intermittently. Serve with tortilla chips and salsa.

  • Optional ways of preparing: The slow cooker is ideal because it keeps the dip warm but you can also prepare this in the oven or even microwave.

  • For the Oven: Bake dip at 350 degrees for 20-30 minutes or until hot and bubbly.

  • Microwave: Heat in a microwave safe bowl for 5-8 minutes or until cheese is melted and smooth. Stir every couple of minutes.

Video

Serving: 1grams

Cuisine: Mexican

Author: Christy Denney

All Recipes Appetizers Beans Cheese Cinco De Mayo Dips Football Food No-Bake Appetizers Potluck Favoritesbean dip

published on Jan 16, 2024

272 comments Leave a comment »

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272 comments on “The Best Bean Dip Recipe”

  1. Eileen Reply

    I was looking for something to snack on and I found this recipe. I had all the ingredients on hand and cooked it on the stove as I didn’t want to wait for it in the crockpot. OMG! So so good. So So flavorful. People call me the Crockpot Dip Queen and this is definitely going to be made several times in the future. Can’t wait for friends to try it. Thank you so much for sharing.

    • Christy Denney Reply

      Yay! Thanks Eileen.

  2. Bethany Reply

    The title doesn’t lie, this is the best bean dip. Made it for a work Super Bowl potluck and it was the MVP!

    • Christy Denney Reply

      Yay!! I made it too!

  3. Bryan Reply

    Your right it is the best bean dip.

    • Christy Denney Reply

      Thank you!

  4. Jan Reply

    I thought this was the best out of 3 recipes I had tried. I added 1/8 tsp. of cayenne pepper and the next time I make it (which will be soon 😄) I will jump that up to 1/4 tsp. I also thought that reheating it in a portion I wanted made it more flavorful the next day. Thank you for submitting this delicious recipe!

    • Christy Denney Reply

      Thank you!

  5. Dianne Reply

    Does this stay “dippable” when it cools?

  6. Mendee Reply

    It truly is one of the best dips that I have ever consumed! My family LOVES it! YUM!

    • Christy Denney Reply

      thank you!

  7. Dee Reply

    Thank you! This is REALLY YUMMY! My hubby likes to have bean dip and scoops for a snack, but the store bought stuff is “blah”, and expensive. I made this and he LOVES it! He was also amazed when I told him we had the ingredients on hand, so no additional purchases needed. 🙂 I will be freezing in small batches for a quick go to.

    • Christy Denney Reply

      thank you!

  8. Trix VanEgmond Reply

    Was it originally salsa verde instead of the chunky salsa? I’ve been making this for years and just came back because I forgot the ingredients and am not sure I have the right recipe. Everything else is as I remember it!

    • Christy Denney Reply

      Sorry I’ve never changed this recipe so maybe it was another one?

      • Trix VanEgmond Reply

        Probably my memory then …. I went with the recipe as it’s written (not my faulty memory) and it tastes just the way I remember it. Delicious!

  9. Amber Reply

    This has become a family favorite for bean dip recipes. It’s easy to make and a great appetizer for games and get-togethers. Everyone I’ve made it for asks for the recipe. I usually mix everything in my crockpot and heat a couple hours, then leave it for people to graze!

    • Christy Denney Reply

      Thank you Amber!

  10. Mateo Reply

    The ingredients work really well together! I just halfed the recipe and microwaved the cheeses with a little milk for 40 seconds and stirred like crazy, added the sour cream, salsa and beans and stirred it up. Makes a great dip, thank you!

    • Christy Denney Reply

      You’re welcome!

  11. M Reply

    Hey! Could you make this with a crock pot?

    • Christy Denney Reply

      This is made in a crock pot!

  12. Mark Reply

    I cannot find 3oz. Cream cheese. Was it supposed to be 8oz.

    • Lisa Reply

      I just made this and it’s so yummy!! Will be making again!

    • Christy Denney Reply

      Nope 3. You can just add 3 of the 8?

    • Dee Reply

      Look at the side of an 8 oz package. It is marked off in ounces.

  13. Dee Reply

    Yummy! Very tasty, and easy. Hubby LOVES it. WAY better than the $4 can store bought stuff. 🙂 Thanks for sharing!

    • Christy Denney Reply

      Thank you!

  14. Carrie Stocks Reply

    I used this as the base for the 7 Layer dip cups I found on another part of your page. I found condiment cups at The Dollar Tree that had lids on them! They were awesome for our super bowl party. I have used several recipes from your page and they have always turned out so well!!

    • Christy Denney Reply

      Awesome!

  15. Lynn Reply

    I made this last night to share with friends. It was easy to make and received many compliments. I enjoyed it as well and will definitely be making it again. One of the best bean dips I, also, have ever had. Thank you for sharing!

    • Christy Denney Reply

      Thank you!

  16. Barb Reply

    Can I freeze this ? Love it so much , but hubby hates anything bean

    • Christy Denney Reply

      Yes!

  17. Gina Reply

    It says 1 cup of each cheese, but isn’t a cup 8 ounces. It says 4.

    Thanks. Hope to make this for Monday football game

    Thanks.

    • Estefan Reply

      If you have a scale, use 4oz cheese by weight.
      If you have a cup, use 1 cup by volume.

      Reason: Cheese is not water, shredded cheese even less so.

    • Christy Denney Reply

      Not for dry measurements. For liquid 8 ounces is a cup

  18. Joella R Gray Reply

    Made this and added some chorizo sososo good!

    • Christy Denney Reply

      Thank you!

  19. Terry Hrycun Reply

    Made it. Tried it. Loved it. I’m not pregnant either. Great recipe. Thank You Much !

  20. Spill Reply

    I got lost at picante sauce. You mean hot sauce?. Why would you not just call it hot sauce?

    • Christy Denney Reply

      It’s not hot sauce. It’s an actual brand of chunky salsa. You could use any chunky salsa.

  21. Rachel Reply

    Just tried this recipe for the 1st time, soooo good!!! Didn’t have picante sauce so I used mild taco sauce. Definitely going in my recipe file. I’m going to use it as the base for my taco pizza next. Thank you for this great recipe!

    • Christy Denney Reply

      You’re welcome!

    • Alma Reply

      Hi I absolutely love this recipe! I’ve been making it for I think 8 years now. I don’t know if it’s just me but did this recipe change? Maybe I’m confusing it with another recipe with similar seasonings. 😅 I guess that’s why it’s best to print it or have it written down haha🤦😄 I was thinking this had paprika, chili powder, garlic powder and cumin which I’m pretty sure I’ve been doing but since i made a bigger batch I wanted to double check the recipe but couldn’t find thise seasonings listed in here. Please let me know if I’ve lost my mind lol Thanks in advance! 😵🤔😅🙏☺

  22. Stephanie Ulrich Reply

    Do you have to use sour cream?…I do not like that in Mexican…Add more cream cheese maybe?

    • Christy Denney Reply

      Sure! It just makes it creamy

  23. J Carter Reply

    I made this for a birthday party appetizer and it was gone in 15 mins! So good – I will definitely make again!

    • Christy Denney Reply

      Wow that’s amazing!

  24. KC Reply

    Whoo Hoo! Closest to my fav Mexican restaurant in AZ. Best bean dip! Maybe even better than Serrano’s 😉

    • Christy Denney Reply

      I have so much nostalgia for Serranos. That’s my high school nights out right there

    • Fran Reply

      Do you mean Arribas? I’m looking for something close to Arribas recipe.

  25. Kam Reply

    Thanks for the lovely recipe. I’m about to make it. Wondering if it can be eaten cold? Like a 5 layer dip type dip (dip dip – lol)? Thanks

    • Christy Denney Reply

      I haven’t tried it but sounds good

  26. Susan Reply

    Can this be cooked on low in a small crockpot and if so, double the time say 4- 5 hours?

    • Christy Denney Reply

      I think it will still be done around 3 hours

  27. Starlytte Reply

    hi there! I cannot find any “3 (three) oz” packages of cream cheese.. did you mean 8 (eight) oz ?

    Thanks for your help.

    Star

    • Christy Denney Reply

      Nope. It’s 3 ounces. You can just use 3 tick marks on an 8 ounce package.

  28. Kris Johnson Reply

    I need to heat this with sterno under a chafing tray – could I serve it in a cast iron skillet?

    • Christy Denney Reply

      Yes!

  29. Sherry Smith Reply

    Oh my goodness this is the best ! Made it for super bowl tonight and not a drop left !

    • Christy Denney Reply

      Nicccceee

  30. Linda Brocki Reply

    So good. Made this last night and was a huge hit. Didn’t have a lot of time so I made it on the stove. Came out so good.

    • Christy Denney Reply

      So happy to hear that!

  31. Michele Reply

    Fantastic recipe! Didn’t have picante so used salsa. I wanted a recipe that didn’t have a big glop of cheese sitting on top so this looked perfect. Mixed it up in a 9 inch casserole dish and stuck it in the oven for about 45 min. Wow is it delicious. Thanks!

    • Christy Denney Reply

      So happy to hear this!

  32. Juliet Reply

    When do you add the spices?

    • Mandy Reply

      Immediately. She lists the first eight ingredients. That’s everything, but the chips 😊

    • Christy Denney Reply

      With all of the ingredients.

  33. clint george Reply

    Very easy, and good tasting. I didn’t either have picante sauce so just cooked
    w/o and still can out great, thanks.

    • Christy Denney Reply

      You’re welcome!

  34. JP Candor Reply

    I see prepare in a crock pot, oven, or microwave. Not so much a pot on the stove then? I’m afraid to try.

    • Christy Denney Reply

      Yes, stove is totally fine.

  35. Chasity Reply

    I’m making this right now, but stovetop! I also didn’t have any salsa so I’m using rotel! Thanks for the recipe 😍🥰

    • Christy Denney Reply

      Great tweaks!

  36. Curious Reply

    Gonna make this for a get together tomorrow, how much does it feed?

    • Christy Denney Reply

      It makes 18 servings.

  37. Michelle Reply

    It says a package of cream cheese but then it says it’s only 3 oz, is that a typo? I’ve never seen smaller than 8 oz

    • Christy Denney Reply

      There are 3 ounce packages, they just aren’t as common.

  38. Marca Reply

    I wonder if this is freezable.

    • Christy Denney Reply

      I have not tried it but i don’t see why not.

  39. Cj Reply

    Hi! I am going to make this. Just wanted to clarify. Is it 3 oz of cream cheese? Not a package? The ones at my grocery are 8 oz. thanks so much!!!

    • Christy Denney Reply

      Yes, it’s 3 ounces.

  40. Yolanda bunn Reply

    Hi, how many people does this feed?

    • Christy Denney Reply

      The servings is listed on the top left of the recipe card. This serves 18.

  41. A Robison Reply

    The is the best, my husband just loved it.

    • Christy Denney Reply

      Aw thank you!

  42. SCV Reply

    Hi, I was wondering if this can be kept for a few days and reheated because I’m the only one in our family who likes bean burritos or bean dip.

    • Christy Denney Reply

      Totally reheats well!

  43. Yolie Reply

    So simple and GOOD! I made this in the microwave and stirred after 3 minutes, then another 3 minutes, and then 2 minutes. Came out perfectly creamy and tasty!

    • Christy Denney Reply

      Yep! Totally easy!

  44. Carmentine Reply

    WOW. I love this stuff!! I am a bean burrito junkie. I made a batch of this and eat it first as a dip. Super YUM! Then I saw a comment how this made good burrito. Good…trying amazing in my book! As an adult who has become concerned with her health I no longer eat Taco Bell…but their bean burritos….I would dream. Now no more……I made a burrito with the leftovers…..WAY better than Taco Bell. This will become a new food group for me I believe. Thank you so much for sharing!

    • Christy Denney Reply

      Haha a new food group!! I love it.

  45. Eva Reply

    I have, wait, I mean HAD been searching for a good bean dip recipe for some time. This one was a huge hit! Although I did not use store bought hot sauce, I used my own. I can’t wait to make it again!

    • Christy Denney Reply

      So glad you loved it!

  46. Henrietta Dunkley Reply

    My Brother Made this and brought it to me and my Mom, first time eating this Bean Dip, we All Loved It!!!! Beats Store Prices and you get more for your money to make it yourself.

    • Christy Denney Reply

      THank you!

  47. Noah Reply

    I’m confused. Is it 1 cup of cheddar (8ounces)
    Or a 1/2 cup cheddar (4ounces)?

    • DR Reply

      I think you are confusing “fluid ounces” with “dry ounces”. The recipe is correct, 1 cup of shredded cheese weighs about 4 ounces.

      Similarly, the 16 ounce can of beans refers to its weight, not its volume. 16 ounces (by weight) of beans is only ~1.75 cups.

    • Christy Denney Reply

      Yeah ounces is 2 cups of cheddar and 4 ounces is one cup.

  48. Nicole Staniforth Reply

    Hi! Just curious if this dip would be okay eaten cold? Thanks!

    • Christy Denney Reply

      I don’t love it cold.

  49. Kathleen Reply

    I can , so I used a 16 oz. Jar of my pinto beans and made this as I am a HUGH fan of bean dip. This recipe is GREAT.. thank you so much…

    • Christy Denney Reply

      So happy you liked it!

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The Best Bean Dip Recipe (+VIDEO)- The Girl Who Ate Everything (2024)

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