Pin
Turns out, this super simple refried bean dip totally stole the show at our last taco night—now my family always begs me to bring it. It’s extra cheesy, super smooth, loaded with tasty toppings, and never lasts long. It works great scooped up with chips or tucked into all your favorite Mexican eats.
Irresistible Ingredients
- Cilantro: throw some on at the end—it brightens up every bite look for the fresher looking leaves
- Pico de Gallo: totally optional but a homemade mix on top adds freshness and color
- Mild green chilies: dice these up for just a hit of warmth without scaring off anyone roasted ones are extra tasty
- Refried beans: you can use canned or make your own thicker homemade beans don’t go runny and make the whole dip heartier
- Jalapenos: chop and seed to keep things on the mild side or toss in more if you’re brave
- Taco seasoning: gives layers of flavor—just taste as you go to tweak the saltiness
- Monterey Jack cheese: grate it yourself if you can for meltier gooey-ness blocks work way better than bags
- Sour cream: full fat smooths things out and brings a light tang which makes it richer
- Sharp cheddar cheese: shred fresh for that bold cheesy stretch aged ones bring even more flavor
- Green onion: both tops and bottoms go in for a pop of color and fresh crunch firm stalks are best
- Jalapeno slices: perfect for topping if you want extra zing
- Cream cheese: let it really soften first—makes the dip super creamy and super easy to mix
Foolproof Directions
- Finish and Serve:
- Add pico de gallo, jalapenos, extra green onions, and fresh cilantro if you’d like. Dish it up warm with tortilla chips or heap it into tacos, burritos, or quesadillas.
- Pop in the Oven:
- Put the dish into the hot oven and let it bake about eighteen to twenty minutes. When the edges are bubbling and the top’s golden and melted, it’s good to go.
- Melt On the Cheese:
- Layer the last of your Monterey Jack and cheddar all over so it covers the whole top—this is how you get that bubbly topping.
- Spread in the Pan:
- Lightly grease your two-quart or eight-by-eight pan, then pour in the bean-cheese mixture and smooth everything out.
- Add All the Good Stuff In:
- Gently mix in white green onions, your diced jalapenos, mild chilies, half the cheddar and half the Monterey Jack. Fold it together so every scoop is loaded with flavor.
- Mix Up the Base:
- Dump softened cream cheese, taco spice, sour cream, and refried beans into a big bowl. Whip it with a whisk or mixer until it’s super smooth and fluffy—that’s where the magic starts.
- Start With the Oven:
- Heat it up to 350°F first. Gives you time to get everything else together while it’s coming up to temp.
Pin
I love how bubbly the cheese gets at the end—that golden brown layer means it’s done. My kids always end up crowding around the stove waiting for that perfect top to show up.
Storage Tricks
Stick any extra dip in a sealed container in the fridge for up to three days. If you want some later, heat it up in the oven or microwave until warm. Freezing? Let it chill down first, wrap it up tight, and stash it in the freezer for up to two months. Thaw in the fridge overnight, then gently reheat before digging in.
Swap Options
Try Greek yogurt if you want more protein over sour cream, or grab Neufchâtel instead of regular cream cheese if you want it lighter. No Monterey Jack or cheddar? Use Colby Jack or even Pepper Jack—just make sure it’s freshly shredded!
How to Serve
Let this dip be your snack star beside nachos, but it’s honestly just as good on breakfast burritos, tostadas, or inside quesadillas. Want to shake things up? Pile it into halved bell peppers or layer it right into a taco salad.
Pin
FAQs About the Recipe
- → Could I make it using homemade refried beans?
Definitely! Using your own beans can boost the taste and give the dip even more texture.
- → Will it be spicy? Is there a way to control the kick?
The heat comes mainly from taco spices and jalapenos. Skip the jalapenos or use less for a milder scoop, or toss in more if you like it fiery.
- → Which other cheeses could I try?
Go ahead and swap in Pepper Jack or Colby Jack if you want a twist on flavor. They'll melt up just fine.
- → Can I prep this dip in advance?
Sure! Mix it all, stash in the fridge, then bake when you're ready for cheesy goodness.
- → What else can I dip besides tortilla chips?
Sliced veggies, toasted bread, nachos, or flatbread—just dunk whatever you like with this dip!
- → Is this dish veggie-friendly?
Absolutely, as long as your beans and cheese aren't made with animal byproducts, you're all set for a vegetarian version.