Easy Hot Bean Dip with refried beans, cream cheese, sour cream, salsa and plenty of cheese is a delicious appetizer, snack or side dish! Perfect for dipping tortilla chips and Fritos!
There are a billion bean dip recipes out there, but I had to experiment to find one that pleased my picky eaters. This easy bean dip recipe with cream cheese is cheesy, creamy and has just the right amount of heat.
We make this hot bean dip as an appetizer for New Years, game days or sometimes just to snack on. It reheats well, so you can even serve leftovers as a side dish with pork carnitas, beef and bean burritos, beef tacos or shredded chicken tacos.
Best of all, it’s a super easy dip recipe to throw together. And you probably have all of the 5 ingredients to make it in your pantry or fridge.
How to Make Hot Bean Dip
I always mix everything together in a large casserole dish or 13 x 9-inch baking dish. Why dirty extra dishes if you don’t have to?!
Just mix the refried beans, softened cream cheese, sour cream and salsa together until well blended and creamy. There’s plenty of flavor here, so I don’t add any taco seasoning, although you can if you want.
Then, stir in some shredded cheese. Smooth the top so it’s nice and even.
Finally, sprinkle more shredded cheese on top. I use Mexican blend cheese, but you can use cheddar or whatever you prefer.
Now, pop the dish into your oven and bake for about 30 minutes or until hot and bubbly. You can sprinkle on some chopped cilantro for a pop of color if you want!
The bean dip is super hot right out of the oven — ask me how I know! So, let it sit for a few minutes before digging in.
It’s really best served warm. Not too hot, not cold — just right!
My taste testers say Fritos work best for digging in deep and scooping this cheesy dip up — no soggy chips here!
Tostitos Scoops are good, too! But really, any chip is fine.
How to Reheat
Store leftover bean dip covered in the fridge. You can reheat the bean dip in in the oven. Just smooth the leftovers, add more cheese to the top, and bake until warm.
Recipe first published in 2015 and updated last in 2021.
Easy Hot Bean Dip
- 2 cans refried beans we use vegetarian
- 8 ounces cream cheese softened
- ½ cup sour cream
- ½ cup mild salsa
- 2 cups shredded Mexican-blend cheese or cheddar, divided
- Preheat oven to 350°, and spray a baking dish with non stick spray
- Mix the refried beans, cream cheese and sour cream until smooth and well blended
- Stir in the salsa and 1 cup of cheese, and smooth the mixture evenly in the baking dish. Top with remaining cheddar cheese
- Bake for 30 minutes or until hot and bubbly
More Hot Dip Recipes
- Hot Spinach Artichoke Dip
- Cheesy Ground Beef Taco Dip
- Cheesy Hot Crab Dip
- Homemade Queso Dip
- Salsa Verde White Queso Dip
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