Who loves dip? The other night, some friends brought over some delicious refried bean and queso dip from a local Mexican restaurant. It was so, so good: but it made us think: could you make it with just the beans, for a healthy spin? Enter this refried bean dip. It’s seriously delicious but has no cheese. (Right?!) Somehow it’s just as satisfying as a cheesy Mexican dip, without the extra calories. This one uses our Instant Pot refried beans or easy stovetop refried beans, which we’d highly recommend. But if you don’t, you can use canned refried beans as well. Keep reading for this healthy appetizer — and some tasty ways to serve it!
Start with refried beans: stovetop, Instant Pot, or canned.
This refried bean dip is very easy to make: whether you have an Instant Pot or not! For the very best flavor, we’d recommend making your own refried beans using our Instant Pot refried beans method or our homemade stovetop refried beans.
Instant Pot Method: It uses dried pinto beans, mixed with onion, garlic, jalapeno pepper, cumin and chili powder. Stovetop Method: Can use either canned or cooked pinto beans, mixed with garlic, cumin and chili powder.
Both methods come out so much more delicious than refried beans from a can! Now, there are some really great refried bean brands out there. So we highly recommend: MAKE HOMEMADE REFRIED BEANS. You will not be disappointed. However! For a quick and simple refried bean dip: use canned refried beans instead. You may need to thin out the consistency using a little broth or water, and you may need to add a bit more seasoning than the recipe calls for. But it will still taste great! If you can, use the best quality refried beans you can find. (You may need to experiment with brands from the grocery: which gives you a reason to make it often!)
How to make refried bean dip
This recipe was born out of a challenge to create a delicious Mexican-style dip: without the cheese. Now, we eat cheese: and we love it! But and many times we’re looking for plant based spins on recipes. So this one is a healthy spin on this skillet Mexican cheese dip: instead of the cheese, this one is just refried beans, a few seasonings, and a salsa fresca topping. The topping is not only beautiful, but adds a tangy freshness of the dip that’s incredibly delicious. Of course, you could add cheese to the top of this one if you’d like! But we love that this dip is fully vegan and plant based. Here’s how to make this refried bean dip:
How to serve this refried bean dip
Naturally, you can serve this refried bean dip with your favorite tortilla chips. If you have time, we have a Homemade Tortilla Chips recipe that’s a fun DIY. They’re baked and come out perfectly crispy and salty. It’s also great as a side to go with tacos. A few days ago, we served this dip as part of a fun dinner party menu on the patio. One of our very favorite Mexican recipes, it had the perfect vibe for dinner al fresco. So many people love fall, but for me: eating a dinner like this one on our patio in the summer is pretty darn perfect. Here was our menu:
Refried Bean Dip with Tortilla ChipsGrilled Shrimp Tacos (or try Crispy Cauliflower Tacos, Quinoa Tacos or Easy Vegan Tacos for vegetarian and vegan options)Lime DaiquirisMexican Coleslaw (extras from the tacos!)Fresh pineapple
Let us know if you try this refried bean dip, and what you think in the comments below!
This refried bean dip recipe is…
Vegetarian, gluten-free, vegan, plant-based, and dairy-free. (For vegan, use the olive oil option for the refried beans.)
Looking for more party appetizers?
Outside of this refried bean dip, here are some of our favorite party appetizers and dip recipes: 5 from 1 review
1 recipe Instant Pot refried beans or Homemade Refried Beans, or 2 15-ounce cans best quality refried beans 4-ounce can mild green chilis 1 tablespoon lime juice 1 teaspoon ground cumin 1 teaspoon smoked paprika 1 teaspoon hot sauce Kosher salt, to taste Tortilla chips, for serving
For the salsa fresca topping
1/2 ripe tomato (½ cup diced) 2 tablespoons finely chopped red onion 1 tablespoon chopped cilantro 1 tablespoon lime juice ⅛ teaspoon ground cumin ⅛ teaspoon kosher salt 1 jalapeno pepper (optional)
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