Refried Bean Dip Recipe
This healthy refried bean dip recipe is super easy to make. It’s served warm and layered with fresh cilantro and pico de gallo. There’s no cream cheese, so it’s already dairy free, but you can make it vegan by swapping the refried beans. Makes 16 servings.
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.
Here’s what you’ll need to make it
- Chef’s knife
- Cutting board
- Measuring spoons
- Large skillet
- Rubber spatula or wooden spoon
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).
FAQs and Tips for making refried bean dip
What chips are good with bean dip? I serve this recipe with tortilla chips, but corn chips (like Fritos) would also be great.
How long does bean dip last? You’ll want to reheat it before serving, but you can store this dip for up to one week in the refrigerator.
Can I make this ahead of time? 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.
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).
What goes good with bean dip?
- Pineapple margaritas
- Jalapeño margaritas
- Fajita marinade
- Instant pot carnitas
- Slow cooker beef tacos
- Mexican quinoa
More bean recipes:
- Instant pot baked beans
- Refried black beans
- Green bean casserole
- Black eyed pea salad
- Mediterranean chickpea salad
More dairy free dip recipes:
- Caramelized onion dip
- Chili con queso or vegan queso if you’re looking for something meat-free
- Chipotle salsa
- Vegan spinach artichoke dip
- Homemade ranch dip
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.
