Skillet Bean Dip

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This easy-to-make refried bean dip comes together in minutes and then bakes until hot and bubbly. Serve this up straight from the skillet with a big bowl of tortilla chips for an easy appetizer.

I’m not much of a sports fan so my idea of game day is whipping out a board game or a deck of cards and having some friendly competition with the family. The one thing they both have in common is the food. Whether it’s football or a mid-day game of rummy, this bean dip will have everyone swarming the table in a matter of seconds.

How To Store Bean Dip

This bean dip usually goes in one sitting in our house, but it can be kept in the fridge for 4-5 days in an air-tight container. It can also be kept in the freezer for up to 3 months in a freezer-safe ziplock bag. Just thaw overnight in the fridge, then reheat in the oven or microwave before serving.

How To Make Refried Bean Dip


1 16 oz can of refried beans
1 cup pepper jack cheese, shredded
1 cup cheddar cheese, shredded
1/2 cup sour cream
4 oz cream cheese
1 jalapeno, diced
1 tbsp chili powder
1/4 tsp cumin
2 green onions, chopped


  1. Preheat the oven to 375.
  2. In a large bowl, combine all ingredients except the green onions, and stir until well combined.
  3. Pour mixture into a cast-iron skillet or oven-safe casserole pan. If you want some cheese melted on top, sprinkle an extra handful of the pepper jack and cheddar cheese or the bean dip.
  4. Bake in the oven for 25-30 minutes, or until the bean dip is hot and bubbly. Sprinkle green onions over the top and serve with tortilla chips.

Adapted from Taste of Home.

Other recipes to try:

Buffalo Stuffed Mini Peppers
3 Ingredient Guacamole
Chorizo Stuffed Mushrooms
Creamy Roasted Pepper + Cilantro Sauce
Baked Sweet Potato and Black Bean Taquitos

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