This easy bean dip recipe is the ultimate party appetizer or game day snack! With a smooth, creamy texture and bright, zesty flavor, it's always a hit.
See that platter of bean dip up there? 5 minutes after we took this photo, the entire thing was gone. This bean dip is just so zesty, so tangy, so creamy, and so delicious that we can never help devouring it in a single sitting. …Or standing, as the case may be. The day we took this photo, Jack and I didn’t even bother to sit down. We dug right in at the kitchen counter!
If you’re looking for an easy appetizer to bring to a party or make for game day, you can’t go wrong with this bean dip recipe. It’s super simple to make, and with its creamy texture and bright flavor, it’s always a hit.
How to Make Bean Dip
This easy bean dip recipe starts with my homemade refried beans. Please, make the refried beans yourself instead of buying canned ones at the store! The homemade beans have a creamier texture and a deeper flavor, thanks to ingredients like onion, lime, and a DIY taco seasoning made from cumin, chili powder, and oregano.
The flavor and texture of the refried beans are so important here because the beans are the star ingredient in this dip. Unlike many traditional or store-bought bean dips, this one isn’t made with cream cheese or sour cream. Instead, this dip’s creamy consistency comes from the beans themselves!
If you’re short on time, cook the refried beans up to 3 days in advance. Make them with dried pinto beans, or use canned ones for an especially quick and easy process. Store the refried beans in an airtight container in the fridge until you’re ready to make the dip.
Then, place the refried beans in a food processor with these ingredients:
- Canned green chiles – They make the bean dip nice and tangy.
- Lime juice – For fresh, bright flavor.
- Onion powder – It adds savory, umami flavor.
- And cayenne pepper – Optional! For heat.
Pulse until the bean dip is smooth and creamy. If it’s too thick, add water, 1 tablespoon at a time, to reach your desired consistency. Season to taste.
Serve the dip right away, or store it in an airtight container in the fridge for up to 3 days.
Bean Dip Recipe Serving Suggestions
When you’re ready to serve, spread the refried bean dip on a platter, and load it up with toppings. I like to pile mine with diced avocado, sliced jalapeño or serrano peppers, halved cherry tomatoes, green onions, and fresh cilantro. It’s also great with a sprinkle of Cotija cheese or shredded cheese on top, if you’re not serving anyone who’s vegan or dairy-free. For a simple alternative to all these toppings, top the dip with a scoop of pico de gallo.
Pass the tortilla chips, and enjoy!
More Favorite Dip Recipes
If you love this bean dip recipe, try one of these yummy dips next:
For more easy party food ideas, check out this post!
Best Bean Dip
- 1 recipe Refried Beans
- 1 (4-ounce) can green chiles, drained
- 2 tablespoons fresh lime juice
- ¾ teaspoon onion powder
- Heaping ¼ teaspoon cayenne pepper, optional
- Water, as needed
- Tortilla chips, for serving
- Serrano peppers
- Cotija cheese
- In a food processor, combine the refried beans, green chiles, lime juice, onion powder, and cayenne pepper, if using. Pulse until combined. If the mixture is too thick, add water, 1 tablespoon at a time, to reach your desired consistency.
- Spread the bean dip onto a platter, top with desired toppings, and serve with tortilla chips.
My daughters and I would love this! great idea.
How many chili peppers (the small ones) would you replace the can of chili peppers with? Thanks a lot 🙂
Hi Jacqueline, the canned green chiles are very different (they’re roasted, soft, and have tangy juices). If you don’t have them, I would skip them, add more lime juice to the bean mixture (to taste), and then add however many sliced jalapeños or serranos you want as the topping. Hope that helps!
great reminder of a favorite dip of mine and a key part of my diet (legumes) less the chips, unfortunately, thank you