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Mexican Refried Bean Dip Recipe

Mexican Refried Bean Dip Recipe
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★★★★★

5.1 from 7 reviews

This Mexican Refried Bean Dip is a creamy, savory dish perfect for snack time or a festive side at your next gathering. Made with sautéed onions, jalapeños, garlic, and hearty pinto beans, blended to a smooth consistency with butter and fresh lime, then baked with melted cheddar cheese and sour cream for a warm, comforting dip. Served best with chips and fresh toppings like avocado, tomatoes, and cilantro.

Ingredients

Scale

Vegetables & Aromatics

  • 1 medium white onion, chopped
  • 1 medium jalapeño, diced
  • 2 cloves garlic, minced

Seasonings & Liquids

  • 1–2 Tablespoons olive oil
  • 1 teaspoon ground cumin
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1 medium lime, freshly squeezed
  • Water to thin, at least 1/4 cup

Beans & Dairy

  • 45 oz canned pinto beans, rinsed and drained
  • 3 Tablespoons unsalted butter
  • 1 cup cheddar cheese, freshly shredded
  • 1/2 cup light sour cream

To Serve

  • Sliced avocado
  • Sliced tomatoes
  • Chopped cilantro
  • Tostito chips

Instructions

  1. Sauté veggies: Heat a cast iron skillet over medium-high heat and add olive oil. Add the chopped onions and diced jalapeño, sautéing for a few minutes until soft. Then stir in minced garlic, ground cumin, salt, and freshly ground black pepper, cooking for an additional 30 seconds to release flavors.
  2. Add beans: Add the rinsed and drained pinto beans to the skillet. Simmer for several minutes, stirring frequently, until the beans are thoroughly heated and infused with the seasoned vegetable mixture.
  3. Process: Transfer the veggie and bean mixture to a food processor. Pulse until completely pureed and smooth. Add the unsalted butter and fresh lime juice, pulsing again to combine. Gradually add water, at least 1/4 cup, to achieve a creamy texture. Spread the refried bean mixture evenly back into the skillet. You may refrigerate at this stage if baking later.
  4. Bake dip: Preheat your oven to 350°F (175°C). Bake the bean dip for about 15 minutes to meld flavors. Remove from oven, sprinkle shredded cheddar cheese evenly over the top, and add the light sour cream. Stir gently to combine, then return to the oven and bake for another 10-15 minutes until the cheese is melted, the dip is hot and bubbly.
  5. Serve: Garnish the dip with sliced avocado, sliced tomatoes, chopped cilantro, and extra cheddar cheese if desired. Serve warm alongside Tostito chips for dipping or as a flavorful side dish to complement any Mexican meal.

Notes

  • Use a cast iron skillet for even cooking and easier baking directly in the skillet.
  • Adjust the spice level by varying the amount of jalapeño or omitting the seeds.
  • If you prefer a thicker dip, use less water when pureeing.
  • Leftover dip can be refrigerated for up to 3 days and reheated in the oven or microwave.
  • Try adding chopped fresh cilantro into the dip for extra freshness.

Nutrition

Keywords: Mexican bean dip, refried beans, appetizer, party dip, vegetarian Mexican recipe

Find it online: https://todayquickmeals.com/mexican-refried-bean-dip-recipe/