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cast iron skillet with bean dip topped with tomatoes and cilantro

Bean Dip

  • Author: Deborah Harroun
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 14 servings 1x
  • Category: Dip
  • Method: Baked
  • Cuisine: Mexican


Easy to make, and always a crowd favorite, this Bean Dip is the perfect appetizer or party food. Serve with tortilla chips, and watch it disappear!



  • 1 (8 oz) package cream cheese, at room temperature
  • 1 cup (8 oz) sour cream
  • 2 (16 oz each) cans refried beans
  • 4 oz diced green chiles
  • 2 tablespoons taco seasoning
  • 1 tablespoon hot pepper sauce
  • Juice of 1 lime
  • 8 oz shredded cheddar cheese
  • 8 oz shredded Monterey Jack cheese
  • Toppings: green onions, tomatoes, cotija, cilantro


  1. Preheat the oven to 350ºF.
  2. In a bowl, blend together the cream cheese and the sour cream. Add the beans, green chiles, taco seasoning, hot pepper sauce and lime juice. Stir in half of the cheddar cheese and half of the Monterey Jack cheese.
  3. Transfer the mixture to an oven proof dish. (I used a 12-inch cast iron pan, but a 9×13-inch baking dish will work, as well.) Top with the remaining cheddar and Monterey Jack cheese.
  4. Bake in the preheated oven until the cheese is melted and the edges are bubbling, about 30 minutes.
  5. Serve warm, topped with any desired toppings.

Recipe Notes:

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide. Nutrition counts do not include any toppings or chips.


  • Serving Size: 1/2 cup
  • Calories: 276
  • Sugar: 2 g
  • Sodium: 633 mg
  • Fat: 19 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 14 g
  • Fiber: 3 g
  • Protein: 13 g
  • Cholesterol: 47 mg

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