This Homemade Bean Dip is rich, creamy, and full of real flavor, made with simple ingredients you probably already have on hand. It's one of my favorite easy dips to serve with tortilla chips.
This recipe, and my beef tostadas, are my go-to ways to use up leftover refried beans. I have a whole post on how to make refried beans from scratch, which is where this dip starts. You can absolutely use canned refried beans if you're short on time, but when you have the chance, homemade really makes all the difference.
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This homemade bean dip's flavor and texture comes from the beans themselves. There are no other ingredients needed to make a creamy bean dip. When cooked, pinto beans develop a great creamy liquid commonly referred to as "pot liquor" that adds flavor and texture to the refried beans.
Just a few additional seasonings, if you want, and some cheese on top, totally optional, and you have the best homemade bean dip, ever. I love making bean dip this way, because you are getting the flavor of the beans, which is REALLY good. Simple ingredients and a little time are all you need to make this delicious dip.
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If you tried this Homemade Bean Dip recipe or any other recipe on my blog, please leave a 🌟star rating and let me know how it went in the comments below!
📖 Recipe
Homemade Bean Dip
Ingredients
- 3 cups refried beans * See Notes for Recipe
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- As Needed water or reserved cooking liquid
- As Needed cheese (queso fresco pictured) such as queso fresco, cheddar or cotija
Instructions
- In a medium saucepan over medium-low heat add the refried beans and seasonings. Stir to combine. Once the beans start to warm up add water, a little at a time, to reach your desired consistency.
- Once the desired consistency is reached and the beans are heated through, pour into an oven save serving dish, top with your favorite melty cheese.
- Place in a 375° F oven just long enough to melt the cheese. About 8-10 minutes.
- Remove from the oven and serve. Enjoy!
Notes
- Beans: This dip is especially delicious with homemade refried beans, but canned refried beans or even canned pinto beans (mashed and seasoned) work well too.
- Liquid: If you're making the beans from scratch, reserve the cooking liquid ("pot liquor") it's full of flavor and perfect for thinning the dip.
- Cheese: Use your favorite melty cheese like queso fresco, cheddar, cotija, or quesadilla cheese. Add it on top before baking or stir some into the beans for extra richness.
- Customizations: Top with pickled or fresh jalapeños, chopped cilantro, green onions, or a sprinkle of chili powder for a flavor boost.
- Make-Ahead Tip: This dip is easy to prepare in advance. Store it in the fridge and reheat before serving.
- Serving Ideas: Serve warm with tortilla chips, Fritos, crackers, or sliced veggies. Leftovers are great in tacos, burritos, or quesadillas.
Storage Tips
Homemade bean dip stores well in the fridge for up to 7 days (counting from when the beans were originally made).
It also freezes great! Just portion into airtight containers or bags and freeze for up to 4 months. Let it thaw in the fridge overnight and reheat gently before serving.
Wendy says
I've never made homemade bean dip before. This recipe was so easy to follow and everyone loved the dip! I'll definitely be making this dip again!