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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!

Course Appetizer, Snack
Cuisine Mexican
Keyword easy bean dip, easy refried bean dip
Prep Time 2 minutes
Cook Time 10 minutes
Total Time 12 minutes
Servings 8 people
Calories 241 kcal
Author Haylie


  • 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 and pepper to taste
  • 1/2 cup sour cream
  • 1 cup shredded spicy cheese blend (monterey jack, pepper jack etc.)
  • 1 can Rotel (divided)
  • optional garnish: sliced jalapeños, green onion, rotel)


  1. Preheat oven to 350 degrees. Dice the yellow onion and mince the garlic. Heat your cast iron skillet with a dash of olive oil on medium heat. Add in the onion. Cook for 3-4 minutes or until translucent. Add in your garlic and cumin, chili powder, cayenne and salt and pepper. Mix to combine and cook for an additional 1-2 minutes. 

  2. 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. 

  3. Once heated through, take the skillet off the heat. Add in your sour cream, 1/2 cup cheese, and 1/2 can of Rotel. Mix to combine. Top with the remaining 1/2 cup of cheese. 

  4. 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!

  5. Garnish with jalapeños, green onions and the remaining Rotel if desired. Eat immediately with chips, on tacos or by the spoonful! Enjoy. 

Recipe Notes

Rotel is a popular brand of canned diced tomatoes with green chiles.