Always a hit! Everyone loves it. Works for gluten and dairy free friends!! AND, it’s easy to make!!
Why I love this refried bean dip recipe
I love a good dip, especially when it’s the tortilla chip kind. I can always get behind a good taco dip or salsa, and refried bean dip is no exception. There never seems to be enough to go around.
What is bean dip made of? Normally, warm bean dip is made with heavy cream cheese and topped with cheddar, but I wanted to make something that was a little bit lighter this time around. Plus, cheese in my dip is not really an option anymore.
That’s why I love this recipe. It’s flavorful and creamy, and it’s so much healthier than traditional bean dip because there’s no dairy. You can top it with whatever extras you want (extra cilantro, please), or you can serve it as is.
Ingredient notes:
To make this bean dip recipe vegan, simply swap the refried beans for a vegetarian version (that doesn’t include lard in the ingredients) and use vegetable broth.
If you want this recipe to be gluten free, be sure to check your labels and use a gluten free taco seasoning (we use the spice island brand from Costco).
The following is a detailed overview of the recipe steps with added tips and tricks for recipe success. For a simplified and printable version, including ingredient amounts and more formal instructions, see the recipe card below.
How to make refried bean dip
Simmer the seasonings. Heat a large skillet to medium-high. Add some olive oil, a bit of garlic, some taco seasoning and a can of diced green chilies. Let it simmer until it smells really good, about 1 minute.
Add the beans and broth. Slowly whisk the refried beans and the broth into the pan to combine with the seasonings. The beans will loosen up as they warm, so you don’t have to force it. Just keep everything moving the seasonings don’t burn your dip.
If you need extra simmering time, go ahead and add more broth. This way the dip won’t get too thick, and you can keep adding as needed if you’re not ready to serve.
Garnish with toppings. Let everything get good and hot in the pan, and just before serving, top it with whatever garnish you want. You can also serve the garnish on the side (this is especially great for larger parties).
More dairy free dips: Chipotle salsa / dairy free spinach artichoke dip / Homemade ranch dip / dairy free buffalo chicken dip / dairy free chili con queso
Frequently asked questions
I serve this recipe with tortilla chips, but corn chips (like Fritos) would also be great.
You’ll want to reheat it before serving, but you can store this dip for up to one week in the refrigerator.
You can definitely make this ahead to time. Be sure to add a little extra broth when reheating, and hold off on the toppings/garnishes until just before serving.
More brean recipes: Instant pot baked beans / refried black beans / black eyed pea salad / Mediterranean chickpea salad
This recipe is great with:
Refried Bean Dip Recipe
Ingredients
- 1 tablespoon olive oil
- 2 garlic cloves, minced (1 – 1 1/2 teaspoons)
- 1 4- ounce can diced green chiles
- 4 teaspoons taco seasoning*
- 2 15- ounce cans refried beans*
- 1/4 cup chicken, vegetable or beef broth
- 1 teaspoon lime juice
Instructions
- Heat a skillet to medium-high. Add olive oil, garlic, chiles and taco seasoning. Sauté until fragrant.
- Add refried beans, broth and lime juice to the skillet. Gently whisk until smooth.
- Simmer until ready to serve. If needed, add additional broth to thin the dip.
- Garnish with desired toppings before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
I find the ways of viewing recipes difficult and complicated.
When do you add the lime juice?
You add it with the broth and beans.
Fantastic simple recipe. I substituted diced jalapeños for a little flare and with my beans, I needed a little more chicken broth. Amazing, will definitely make again!!
Delicious and easy to make.
I’m about to make this tonight, what does adding lime juice do? Does it change the flavor?
Great recipe! Thanks!
For those non-North Americans like me, here’s a taco spice recipe that you can easily assemble – freshly toasted spices are way tastier than prepackaged ones.
*from Natasha Kravchuk’s website
1 Tbsp chili powder, cayenne pepper also works
2 tsp ground cumin (option toast yourself)
1 tsp paprika, preferably smoked paprika
1 tsp fine sea salt
1 tsp ground black pepper (option toast yourself)
0.5 tsp garlic powder
0.5 tsp onion powder
0.5 tsp dried oregano
Pinch red pepper flakes, optional
Enjoy!
Delicious. Loved this dip and so did my whole family. Only change I made was to add 1/2 tsp of ground red chili powder because I am addicted to the heat.