This Easy Skillet Refried Bean Dip is made with only 6 ingredients! It’s ultra creamy, decadent, has the perfect amount of spice and is great for a large crowd! Best part? It’s made in one skillet!
This recipe was originally published in August 2018 – I’ve since updated the photos and added more cheese to the recipe. Enjoy!
I love beans. They have the perfect combination of fiber + protein and carbs to really make them a nutritional powerhouse. Aaaaand not to mention, when groceries seem to be a *little* bit more expensive these days, beans have stayed relatively cheap.
Seriously, I have no bias when it comes to beans. I’ll eat garbanzo, pinto, chili, black beans…the list could go on. However, I do have some extra love in my heart for refried beans.
Why You’ll Love This Dip:
First off, it’s incredibly easy! Just a few ingredients stand between you and this steaming hot skillet of bean goodness. Not a whole lot of preparation needed either…a win!
The flavors in this bean dip are FIRE! Seriously, you have the luxurious texture from the refried beans – so creamy! Then you have the tanginess and richness of sour cream…allll of the spices from cumin, chili powder and salt and of course, a little bit of added texture from freshly diced onion and garlic!
And you can’t forget the cheese. Not only is there cheese mixed into this bean dip, there is also a delicious layer ON TOP. There can never be too much cheese in my opinion!
They have such a luxurious texture to them. They’re extra creamy but somehow light.
This easy skillet refried bean dip has everything you could possibly want!
Combined, these ingredients literally will make you want to eat your weight in this bean dip.
The very best part (aside from the taste, of course!) is that you can make it in ONE SKILLET. Yes, one skillet. Say goodbye to dishes and hello to eating this straight from the cast iron skillet in front of the TV binge watching your favorite show.
Ingredients You Need:
- Yellow Onion + Fresh Garlic – the base of this dip! Highly recommend using fresh.
- Refried Beans – use canned for extra ease!
- Cumin, Chili Powder, Cayenne Pepper, Salt – all of the yummy spices you will need for this dip.
- Sour Cream – I used full fat for this recipe for extra yumminess!
- Shredded Cheese – I used colby jack in this recipe!
- Rotel – this adds a yummy texture to the dip.
- Garnishes – jalapenos, cilantro, cotija, salsa etc.
- Tortilla Chips – a must to eat it with!
How to Make Bean Dip is 5 Simple Steps:
- Preheat the oven to 350 degrees. Start with dicing the onion + mince the garlic. While you’re at it, shred 2 cups of cheese. Heat up your cast iron skillet on medium heat and add a dash of avocado oil. Once the skillet is warm, add in the onions with a pinch of salt. Stir and let cook for 2-3 minutes. Then add in the garlic and cook for 1 more minute.
- To the skillet, add all of the spices. Combine and cook for an additional 1-2 minutes.
- Turn down the heat to low-medium and add in the refried beans – being sure to mix everything to combine it well. You’re just wanting to warm the beans through. Once warmed, remove the skillet from the heat.
- Add in a can of rotel, 1 cup of shredded cheese and the sour cream. Mix to combine.
- Top with the remaining 1 cup of shredded cheese and pop in the oven for 5 minutes. Remove and top with garnishes – cilantro, cotija, jalapenos, sour cream, salsa etc. Enjoy while warm!
Best Tips for Success:
I used my Lodge Cast Iron Skillet – it is 10 and 1/4 inches. I felt like it was the perfect size! *affiliate link
However, if you don’t have a cast iron skillet, you can always use a medium sized baking dish. You’ll just have to prepare the onions/garlic in a separate pan. Just be sure to spread the bean dip evenly out on the bottom of the baking dish and then top with cheese!
If you want the cheese to be ultra bubbly and gooey, I would place the oven on broil after you bake it for 5 minutes – just be sure to WATCH it like a hawk! Ha! To make sure that it doesn’t burn. Burnt cheese is not the move!
Speaking of cheese, I liked to use Colby Jack for this recipe – but if you want it a little spicier, feel free to use pepper jack instead.
What do you eat this with?
Anything you’d like! I added mine onto tacos, I ate it with tortilla chips, on top of tostadas. You could cut up some bell pepper for a low carb vibe. Or, you could eat it straight out of the skillet with a spoon like I did. It’s that good 🙂
Storing Leftovers:
Store the leftovers in a tightly sealed tupperware container for 3-4 days. It still tasted super fresh when we heated it for leftovers. Have it on taco bowls, with eggs in the morning, on a quesadilla or just again with tortilla chips. Yum!
Make Ahead Option:
If you are making this for a party and want to prep it ahead of time – just make everything in the skillet (the bean mixture) and then right before you’re about to serve it, add on the freshly shredded cheese and bake it so it’s warm and bubbly and melty and gooey and all things good!
I hope you all enjoy this recipe!
Did you love this recipe? Here are a few other recipes you might enjoy:
Thank you so much for following along here, friends! Want to see more? Be sure to follow ourbalancedbowl on Instagram and tag me with your photo if you end up making a recipe! You can also post a photo of your recipe to the Our Balanced Bowl Facebook page! I always love to see your re-creations! If you do make a recipe, it would make my whole day if you were to rate and comment so I can get your feedback! Lots of love! – Haylie
Easy Skillet Refried Bean Dip
This Easy Skillet Refried Bean Dip is made with only 6 ingredients! It’s ultra creamy, decadent, has the perfect amount of spice and is great for a large crowd! Best part? It’s made in one skillet!
Ingredients
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 cans refried pinto beans
- 1/2 tbsp cumin
- 1/2 tbsp chili powder
- 1/4 tsp cayenne pepper
- salt to taste
- 1/2 cup sour cream
- 2 cups freshly shredded spicy cheese blend (colby jack, monterey jack, pepper jack etc.)
- 1 (10 oz.) can Rotel (divided)
- optional garnish: sliced jalapeños, cotija cheese, cilantro, salsa)
- tortilla chips to serve with
Instructions
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Preheat oven to 350 degrees. Dice the yellow onion and mince the garlic. Shred 2 cups of cheese and set aside.
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Heat your cast iron skillet with a dash of olive oil on medium heat. Add in the onion with a pinch of salt. Cook for 3-4 minutes or until translucent. Add in your garlic and cumin, chili powder, cayenne pepper. Mix to combine and then continue to cook for an additional 1-2 minutes.
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Turn the heat down to low-medium. Add in the 2 cans of refried beans to the skillet. Combine all of the ingredients well and let the beans heat through fully.
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Once heated through, take the skillet off the heat. Add in your sour cream, 1 cup cheese, and the can of Rotel. Mix to combine. TASTE and adjust seasoning if needed. Top with the remaining 1 cup of cheese.
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Place in oven for 3-5 minutes or until the cheese is golden and bubbly. If you need to, you can place it on broil for 2-3 minutes for additional color. Watch carefully though!
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Garnish with jalapeños, cilantro, salsa, sour cream etc. if desired. Eat immediately with chips, on tacos or by the spoonful! Enjoy.
Recipe Notes
For this recipe, I used my 10 and 1/4 inch Lodge Cast Iron skillet! I linked it above!
Rotel is a popular brand of canned diced tomatoes with green chiles.
I so love this! I brought it to my mom’s house and the whole family devoured it.
That’s awesome, Sarah! Glad your family loved it!
Delish! I love anything that is easy clean up. Thanks for sharing!
Easy clean up is the way to go! Thanks for the comment, Karly!
Do you have to use an iron skillet?
Hi Lisa – should be fine if you don’t use a cast iron, just make sure that one you use is a deep pan that is oven safe! Thanks! Enjoy 🙂