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Refried Bean Dip is a fast and flavorful appetizer that you can whip up in minutes. Serve it with tortilla chips and sliced veggies as a snack, or slather it on tortillas to make your favorite fajitas more filling. 

bean dip served with organic corn chips and fresh cilantro.

If you love the canned bean dip from the chip aisle of your grocery store, you’re going to love this easy bean dip recipe. You can make it with any beans that you keep in the pantry!

This dip is perfect for a game-day snack or a party appetizer. Made without cream cheese, it’s naturally vegan, dairy-free, and loaded with flavor. With that being said, you can melt some shredded cheddar cheese on top, for a warm dip if you prefer.

Ingredients You’ll Need

bean dip ingredients labeled on a marble surface.

Featuring onion, garlic, and jalapeño, this recipe requires just a few minutes of chopping to get started. Be extra cautious when handling fresh jalapeño, as its juices can burn your skin and eyes. (Use a few jarred jalapeno slices as an easy swap, if you prefer.)

Paired with lime juice, cumin, and salt this dip is flavorful and easy to customize. If you keep a taco seasoning blend on hand or want to add in a dash of chili powder, onion powder, or other spices, feel free! 

This dip is easy to taste and adjust as you go. Using two cans of beans will make it easy to blend, so if you cut this recipe in half, you may need to stop and scrape down the machine more often. 

If you have any leftovers, add them to quesadillas, nachos, and burrito bowls for the rest of the week.

bean dip garnished with cilantro and red onion served with corn chips.

How to Make Refried Bean Dip

Heat the olive oil in a large skillet over medium-high heat and saute the onion and jalapeño until soft, about 5 minutes. Omit the jalapeno seeds, unless you’d like a spicy dip. 

Next, add in the garlic and stir for 1 more minute, just until fragrant. Then remove the pan from the heat and set it aside to cool briefly. 

sauteed onion garlic and jalapeno in a gray skillet.

In a blender or food processor, add the drained and rinsed beans, along with the cumin, lime juice, and salt.

Transfer the cooked onion, jalapeno, and garlic to the machine, then secure the lid and start processing. 

Bean dip ingredients in a blender container.

Blend until the mixture looks smooth, then taste it and make any adjustments. Add an extra pinch of salt to boost the flavor, or add a few slices of jarred jalapenos for a mild spice. 

bean dip blended until smooth in a blender pitcher.

Transfer the blended bean dip to a serving bowl, garnish with fresh cilantro or chopped red onion, and serve right away with tortilla chips or sliced veggies, like bell peppers, carrots, and celery.

For a Mexican-inspired snack platter, serve with bowls of salsa, sour cream, and guacamole, too.

For a warm bean dip, transfer the dip to a baking dish and top with shredded cheddar or Monterey jack cheese. Bake at 350ºF for 15 to 20 minutes, or until the cheese has melted.

Garnish with any options you love, like chopped tomatoes, black olives, green onions, or fresh cilantro.

bean dip garnished with jalapenos cilantro and onions.

Frequently Asked Questions

Can I skip sauteeing the vegetables?

For a shortcut, you can swap the sauteed onion, garlic, and jalapeno in this recipe for a 4-ounce can of green chiles. In this case, I’d also recommend adding in a few jarred jalapeno slices (like the kind you’d put on nachos) for extra flavor. Or try my black bean dip, which uses salsa for blending.

Is bean dip the same as refried beans?

While they are similar, bean dip often has a softer consistency that is ideal for dipping with chips. Refried beans tend to have a thicker consistency with more texture, depending on how they are prepared.

What kind of beans is bean dip made from?

Pinto beans and black beans are the most common beans used for bean dip. If you’re trying to replicate Frito Lay bean dip, use pinto beans. 

Looking for more dip recipes? Try White Bean Dip, Cottage Cheese Dip, Healthy 7-Layer Dip, or the Best Hummus for more easy ideas. 

bean dip served with organic corn chips and fresh cilantro.

Refried Bean Dip Recipe

4.86 from 7 votes
This Bean Dip tastes like the Frito Lay version I grew up with! Made with pinto beans, sauteed veggies, and spices, you can blend it together in just minutes for an easy snack.
prep10 mins cook5 mins total15 mins


  • 1 tablespoon olive oil
  • 1 small yellow onion , chopped
  • 2 garlic cloves , minced
  • 1 jalapeño , chopped (white pith and seeds removed)
  • 2 (15 oz.) cans pinto beans , drained and rinsed
  • 1 teaspoon ground cumin
  • ¾ teaspoon fine sea salt
  • 2 tablespoons fresh lime juice


  • Heat the olive oil in a skillet over medium-high heat, then saute the onion, and jalapeno until they start to soften, about 4 minutes. Add in the garlic and stir for 1 more minute, then turn off the heat and set the pan aside.
  • In a blender or food processor, add the drained beans, cumin, salt, and lime juice. Add in the sauteed vegetables, then secure the lid and start blending. Stop and scrape down the sides of the machine, if needed, and blend until smooth.
  • Taste the dip and make any adjustments as you see fit, adding an extra pinch of salt if needed. For extra flavor, add a handful of fresh cilantro leaves or a few jarred jalapeno slices, and blend again. Transfer the dip to a serving bowl, add any garnishes you like, and serve right away with chips or sliced veggies.
  • Leftover dip will keep well in an airtight container in the fridge for up to 5 days. It will thicken slightly when chilled.



Nutrition information is for roughly a 1/4 cup of dip, assuming you get 2 1/2 cups total from this recipe. This information is automatically calculated and is just an estimate, not a guarantee.
Safety Tip: Fresh jalapeño juice can cause a burning sensation when it touches your skin or eyes, so be careful when removing their seeds and chopping them. You can skip this ingredient and use a few jarred jalapeno slices if you prefer.
Variations: Skip the chopping and sauteeing step and use a 4-ounce can of green chiles to replace the onion, garlic, and fresh jalapeno. In this case, I recommend adding a few jarred jalapeno slices, too. Fresh cilantro is also a delicious addition!
Update Note: This recipe was updated in March 2024 to be easier to blend. You can find the original recipe here if you prefer.


Calories: 140kcal | Carbohydrates: 24g | Protein: 8g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 176mg | Potassium: 394mg | Fiber: 8g | Sugar: 1g | Vitamin A: 19IU | Vitamin C: 4mg | Calcium: 44mg | Iron: 2mg
Course: Appetizer
Cuisine: vegan
Keyword: bean dip

If you try this bean dip recipe, please leave a comment and star rating below letting me know how you like it.

Megan Gilmore leaning on her white countertop.

Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned best-selling cookbook author. I create healthy recipes made with simple ingredients to make your life easier.

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  1. This dip is SO ADDICTING! It’s so easy to make. I love that it’s all stuff I already have in my pantry. I could eat the whole bowl of this 🙂 YUM! It’s also great on taco night in tortillas (my kiddos loved it!)