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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.

refried bean dip recipe

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.

refried beans and other ingredients for dip in a variety of bowls on a gray surface with a cutting board in the back

Here’s what you’ll need to make it

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refried bean dip recipe

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.

closeup of refried bean dip recipe

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).

refried bean dip garnished with pico de gallo, jalapenos and salsa in a cast iron skillet, image has text overlay for Pinterest

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.

refried bean dip recipe

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?

hand holding a tortilla chip that was just dipped into refried bean dip which sits on the surface below in a cast iron skillet

More bean recipes:

More dairy free dip recipes:

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refried bean dip recipe

Refried Bean Dip Recipe

  • Author: Melissa Belanger
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 16 servings 1x


This healthy, refried bean dip recipe is super easy to make. It’s served warm and layered with fresh cilantro and with salsa (optional). There’s no cheese, so it’s already dairy free, but you can make it vegan by swapping the refried beans. #beandip #dairyfree


  • 1 tablespoon olive oil
  • 2 garlic cloves, minced (11 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


  1. Heat a skillet to medium-high. Add olive oil, garlic, chiles and taco seasoning. Sauté until fragrant.
  2. Add refried beans and broth to the skillet. Gently whisk until smooth.
  3. Simmer until ready to serve. If needed, add additional broth to thin the dip.
  4. Garnish with desired toppings before serving.
  • Category: Appetizers
  • Method: Stovetop
  • Cuisine: Mexican


  • Serving Size:
  • Calories: 60
  • Sugar: 0.6 g
  • Sodium: 256 mg
  • Fat: 2 g
  • Saturated Fat: 0.5 g
  • Carbohydrates: 8.3 g
  • Fiber: 2.3 g
  • Protein: 2.8 g
  • Cholesterol: 0 mg

Keywords: dairy free, vegan, gluten free, summer, easy, healthy

Last Updated on November 15, 2021 by Melissa Belanger

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    1. Really whatever broth you have on hand. We have used veggie broth or beef broth in the past, but chicken broth would work too!

  1. We have a taco bar gathering tonight, I think I will (try-bc I have two small human tornadoes that follow me everywhere, but I am totally going to try!) make this as my contribution to it! Yummy! Thanks!!

  2. I love the idea of thinning out the beans with broth instead of all the recipes that call for loads of dairy. I had to tweak just a bit based on what I had, but the magic happened with the broth and the beans. Other dips are basically cheese dip with some beans, but your recipe is great! Very flexible as well. Thanks for the recipe!

  3. Sorry, but if you can’t be bothered giving a COMPLETE recipe (and that means YOU suggest a broth, don’t tell us “whatever”), they why should we be try to figure out what YOU forgot?

  4. Delicious dip! Thanks for sharing. I love the idea of adding broth to the beans…yummy! I have enjoyed cooking so much since I learned It can be such a creative process! I enjoy reading recipes and adapting to my taste or whatever ingredients I have on hand!

  5. Ok to reheat for a couple days if using oven? I’m thinking of having with chips and veggies for a few lunches?