Cheesy Refried Bean Dip Recipe

Cheesy Refried Bean Dip Recipe

How To Make Cheesy Refried Bean Dip

This tasteful bean dip is loaded with creamy cheeses for the perfect party dip! Prep a mouthwatering batch of this with just a few simple ingredients.

Preparation: 15 minutes
Cooking: 4 hours 30 minutes
Total: 4 hours 45 minutes



  • 1lbdry pinto beans
  • 8cupswater
  • 2tbspbutter
  • 2tbsplard,or 2 additional tbsp of butter
  • 1tspsalt,or to taste
  • tspchili powder
  • 2tsponion powder
  • ¾tspgarlic powder
  • ¼tspground cumin
  • ¼tsppaprika
  • ¼tspfreshly ground black pepper
  • ½cupcheddar cheese,shredded, plus more if desired
  • ½cupmonterey jack cheese,shredded, or an additional ½ cup cheddar


  1. Soak the beans in a bowl or pot overnight in 2-quarts of cold water.

  2. Drain, then rinse the beans after soaking.

  3. Place the beans in a slow cooker, then cover them with 2 quarts of hot water.

  4. Cover with a lid, then cook on High for 4½ hours or on Low for 9 hours.

  5. Once cooked, ladle out 1¾ cups of the water to reserve.

  6. Strain remaining water by pouring beans into a colander.

  7. Place the beans, 1 cup of reserved water, butter, lard, chili powder, onion powder, garlic powder, cumin and pepper in a blender or food processor.

  8. Cover the blender with lid, then blend on low speed for about 1 minute or until well blended. Add more water up to ¾ cup to thin, as desired.

  9. Pour the mixture into a large bowl, stir in the shredded cheddar and Monterey jack.

  10. Serve warm with tortilla chips, and enjoy!

Recipe Notes

Store in an airtight container in refrigerator up to 1 week.


  • Calories: 170.88kcal
  • Fat: 6.49g
  • Saturated Fat: 3.41g
  • Trans Fat: 0.11g
  • Monounsaturated Fat: 2.01g
  • Polyunsaturated Fat: 0.50g
  • Carbohydrates: 19.57g
  • Fiber: 4.87g
  • Sugar: 0.72g
  • Protein: 8.74g
  • Cholesterol: 14.10mg
  • Sodium: 226.82mg
  • Calcium: 103.86mg
  • Potassium: 440.91mg
  • Iron: 1.68mg
  • Vitamin A: 38.22µg
  • Vitamin C: 1.99mg
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