Cheesy Hot Bean Dip

Cheesy Hot Bean Dip with cream cheese, refried beans, sour cream, salsa and lots of cheese is a delicious appetizer the whole family loves. This delicious dip is perfect for dipping tortilla chips and Fritos and a real crowd pleaser at game day parties.

There are a billion bean dip recipes out there, but I had to experiment to find one that pleased my picky eaters. This cream cheese bean dip recipe is cheesy, creamy and has just the right amount of heat.

We make this easy bean dip as an appetizer for New Years, game day or sometimes just to snack on. This hot bean dip 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 requires just a few minute of prep.

Ingredients

You only need a few simple ingredients for this cheesy bean dip. They should be easy to find in your grocery store if you don’t have them in your pantry or fridge.

• Refried beans — can of refried beans, I use 2
• Cream cheese — at room temperature for easier mixing
• Sour cream
• Salsa — I use mild salsa
• Shredded cheese — cheddar cheese or Mexican blend cheese

How to Make Cream Cheese 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?!

You can mix the ingredients in a large bowl or mixing bowl if you like.

Just mix cream cheese, refried beans, sour cream and salsa together until well blended and creamy. You can use a large spoon or a hand mixer.

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 remaining cheese on top of the cream cheese mixture. I use Mexican blend cheese, but you can use cheddar or whatever you prefer.

Cook Time

Now, pop the baking dish into your oven and bake for about 30 minutes or until hot and bubbly. You can sprinkle on some chopped cilantro or green onions for a pop of color if you want!

This delicious 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 too cold — just right! So, it’s a great dip to bring to parties and potlucks and the perfect appetizer for Cinco de Mayo or any Mexican feast.

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 Store and Reheat

Store leftover bean dip in an airtight container or covered with plastic wrap in the refrigerator. This cheesy dip will keep for about 4 days.

You can reheat this delicious refried bean dip in the oven. Just smooth the leftover dip, add more cheese to the top of the bean mixture, and bake until warm.

You can make the dip ahead of time — up to 1 day, but don’t add the cheese until you are ready to bake it.

Recipe Variations

If you don’t want to use refried beans, you can make black bean dip using black beans or pinto beans, instead. The flavor of the bean dip will be a little different, but still delicious.

Use your favorite cheese for this easy homemade bean dip. Monterey Jack cheese, Colby Jack cheese, or pepper Jack cheese are good choices.

For more protein, sub plain Greek yogurt for the sour cream or add cooked ground beef or leftover taco meat.

For more heat, add hot salsa, chili powder or green chiles to this Mexican dip.

More Hot Dip Recipes

• Hot Spinach Artichoke Dip
• Cheesy Ground Beef Taco Dip
• Cheesy Hot Corn Dip
• Cheesy Hot Crab Dip
• Homemade Queso Dip
• Salsa Verde White Queso Dip

My family says this easy bean dip recipe makes the best bean dip ever, and I hope you agree!

If you do make this, please leave a star rating and comment. For more simple recipes and easy appetizer recipes, sign up for the weekly newsletter and follow on social media.

Recipe first published in 2015 and updated last in 2022.