Bean Dip with Cream Cheese

Best Bean Dip Recipe

A refried bean dip with cream cheese is one of those dips that you literally can’t stop eating. Serve it as an easy appetizer for game day parties alongside rotel dip or cream cheese and chili queso dip and watch this bean and cheese dip disappear!

This cream cheese bean dip is made in the crockpot with refried beans, cream cheese, sour cream, salsa, tasty taco seasoning, green chilis, and melty cheese and each scoop is a Mexican recipe flavor party!

Why You’ll Love This Party Dip

• Easy. Dump all the ingredients in, set the timer, and let the slow cooker do all the work in this Cinco De Mayo appetizer or serve it for an easy Mexican side dish.
• Party dip. If you love serving a hot dip at parties, this cream cheese bean dip is one crowds are wild for, especially as part of a game day Super Bowl menu.

Find the full printable recipe with specific measurements below.

• Refried beans: Despite the name, these have not been cooked twice. It’s a way of cooking and mashing the beans into a thick consistency and then adding delicious seasoning.
• Cream cheese & sour cream: Softened cream cheese adds a bit more tang and body, while sour cream lightens it up a bit.
• Salsa: I have a delicious homemade salsa recipe I like to use, but any store bought jar can be used. Use mild, medium, or hot according to preference.
• Taco seasoning: A combination of cumin, chili powder, paprika, garlic powder, onion powder, oregano, salt, and pepper. Homemade taco seasoning works, too!
• Diced green chiles: These give the dip a delicious spicy edge!
• Shredded cheese: I use both shredded Monterey Jack and cheddar cheese grated from a block. It melts nicely into the dip adding a sharp cheesy punch.
• Bean and cheese dip toppings: Sliced green onions, diced tomatoes, or fresh cilantro.

• Spread the refried beans into the bottom of the crockpot, using a spoon or spatula. Once removed from the can, the beans will still be in the shape of the can. They’ll need a little help to spread out.
• Then add the cream cheese, sour cream, and salsa, and mix to combine.
• Fold in the chiles and cheese stirring until smooth. Then, place the lid on the crockpot and cook on high for 1-2 hours, until hot.
• Top with your preferred toppings and serve while it’s warm. Enjoy with a basket of tortilla chips or your favorite dippers.

Cream Cheese Bean Dip Toppings

We love to serve this easy bean dip recipe with everything you would use to top nachos:

• Cilantro
• Pico de gallo
• Jalapeño peppers
• Green onions
• Black olives
• Tomatoes

Tips and Variations

• Serve warm. If you’re not eating it right away, keep it on the warm function until you’re ready to serve it. If you are, you can always transfer it to a skillet or serving dish and bring that to the table.
• Make it mild. To avoid spice, use a mild salsa and skip green chiles. You also want to make sure you are not using pepper jack cheeses that have heat.
• Rotel. Swap diced chilies and salsa for a can of Rotel.
• Spice it up. To make it a little spicier, add in a dash of chili powder and some minced jalapenos.
• Stovetop or oven. Make this on the stovetop by combining all ingredients in a pot then heating on low until everything is warm. For the oven, combine ingredients in a bowl then spread mixture on the bottom of an 8×8 baking dish. Sprinkle the cheese over top and bake in a preheated 375°F oven for 20-25 minutes.
• Serving suggestions: My go-to is homemade tortilla chips! Crackers, raw veggies, and crusty bread are great, as well as you can use it to top sheet pan nachos.