Party Bean Dip

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The best Party Bean Dip appetizer for serving a large crowd – it’s easy, cheesy, fast and full of flavor! You’re going to love it!

So excited to share this Party Bean Dip recipe with you guys! It has truly been on rotation for almost every major gathering I’ve ever hosted because it’s so simple and scrumptious! It’s also a healthy, vegetarian friendly app that’s hearty enough for the meat lovers!

This not-too-spicy, homemade dip uses canned refried pinto beans, salsa, pico, sour cream, onions, cheese and lots of yummy seasonings – I usually make the beans the night before in this Our Place Baking Pan, pop it in the fridge and then a few hours before guests arrive, pull it out and add the toppings!

Other Delicious Party Dips

Corn Dip
Veggie Lovers Pizza Dip

Hope you love it! Remember to tag me on @thechutneylife if you make it !

Few Important Tips!

Let the bean dip come to room temp before serving – shouldn’t be hot or cold but right in-between!
If you’re using smaller pans, I split the beans and toppings into two trays, otherwise
you’re going to have a mountain of beans and very few toppings!
I love these brands for this Party Bean Dip recipe: Pace Picante Sauce, Trader Joe’s Taco Seasoning, and La Preferida Refried beans.
I prefer Sargento Mexican Blend Cheese (or you can totally shred your own) because itis finely shredded so you can get cheese in every chip dip!
Substitutions: Refried pinto beans can be swapped or split with refried black beans and whole milk Greek yogurt works great in place of sour cream.
Feel free to add olives for even more flavor!
I love this Our Place Baking Pan as a serving tray for the Bean Dip! It’s large enough to balance the bean-to-toppings ratio (plus, it’s really pretty!) But any shallow pan will work just fine – even aluminum foil trays to save on dishwashing!If you make these beans a day or two ahead, remember to let the beans come to room temp before serving- shouldn’t be cold and shouldn’t be hot! Right in between!

What’s the Difference Between Refried Beans and Bean Dip?

Both are “mashed bean” side dishes, but refried beans *frijoles refritos in Spanish) are simply beans (mainly pinto or black beans) that are twice fried with a little fat to form a thick paste. Bean dip uses these refried beans as a base then adds many other ingredients – dairy, veggie and seasonings – so the result is creamier, tastier and easy to scoop with bread, chips and crackers.

How Long Will Homemade Bean Dip Keep in the Refrigerator?

Fresh bean dip, sealed in an air-tight container will last for 3 to 5 days in the refrigerator! You can cover the remaining dip with plastic wrap or transfer it to a smaller container, but the best way is to separate the beans from the toppings and store them separately to keep the toppings from becoming soggy.

Party Bean Dip

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Ingredients

2 tbsp oil

2 teaspoons cumin seeds

3-4 thai green chilis, finely diced (optional to use serrano or jalapenos)

1 large white onion, finely diced

3 cans refried pinto beans

1.25 oz package of taco seasoning *preferably Trader Joes**

1 tsp cumin powder

1 tsp chili powder

24 oz jar bottled Salsa, such as Pace Picante Salsa

16 oz sour cream

32 oz shredded Mexican blend cheese, divided

1/3 cup cilantro, chopped small

1/2 head of iceberg lettuce, finely shredded

1 bunch scallions, finely sliced

1 cup store bought pico de gallo (or tomatoes chopped small)

Directions

Heat a large pot over medium high heat and once it is hot, add the oil followed by the cumin seeds and green chilis. Let them splutter for about 10-15 seconds and add the onions with a pinch of salt. Reduce heat slightly and cook the onions for about 6-8 minutes until they are translucent.
Add the taco seasoning, refried beans, red chili powder, cumin powder, and salsa and stir to well combine all the ingredients. Reduce heat to low and let the beans cook for about 10 minutes covered, stirring often in between.
Next add 1/2 the shredded cheese (16 oz bag), cilantro, and the sour cream. Stir well until everything is combined and cheese is melty.
Let the beans cool slightly and transfer them to an 11x17 (or similarly large) serving tray or platter. ITop the beans with the remaining shredded cheese, then top with the shredded lettuce, scallions and lastly top with the pico de gallo or chopped tomatoes. You can also opt to add sliced fresh jalapenos on top or sliced pickled jalapenos. f you have smaller serving trays, split the beans and toppings into two small trays so the ratio of beans to toppings is appropriate.
This dip can be refrigerated and then bring to room temperature before serving. If refrigerating, add all of the toppings right before serving so the lettuce does not brown.
Serve with tortilla chips!

Notes

Few Swaps:

You can swap the refried pinto beans with refried black beans or use a combo
You can swap half or all of the sour cream for whole milk greek yogurt
You can add olives and an extra layer of sour cream to the toppings if you wish!

Party Bean Dip

Other Delicious Party Dips

Few Important Tips!

What’s the Difference Between Refried Beans and Bean Dip?

How Long Will Homemade Bean Dip Keep in the Refrigerator?

Party Bean Dip