Hot Refried Bean Dip

Name: Hot Cheesy Bean Dip
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1 Can Refried Beans (16 Ounces); ¾ Cup Sour Cream; 1 Can Fire Roasted Green Chiles (4 Ounces); ¼ Cup Salsa; ½ Teaspoon Cumin; ½ Teaspoon Garlic Powder; ½ Teaspoon Onion Powder; ¼ Teaspoon Smoked Paprika; ½ Teaspoon Salt (Or To Taste); ¼ Teaspoon Black Pepper; 2 Cups Cheese (Shredded); Green Onions (If Desired, For Garnish)

ByKrystle Smith Posted onMarch 17, 2026March 17, 2026

Jump to Recipe Add Me as a Google Trusted Source

My hot refried bean dip is cheesy, creamy, spicy, and only requires 10 minutes of prep and one dish! This easy dip disappears first at parties every single time.

a tortilla dipping into hot bean dip with cheese and garnished with green onions.

I am known for my unique party dips like pizza dip, Philly cheesesteak dip, and Reuben dip. Another recipe people request I make often is this cheesy hot bean dip. It is great on its own or add some ground beef or chorizo to make it more filling. You can also add your favorite toppings like cilantro, pico, lime juice, or even jalapenos. A word of warning this bad boy is THICK. So be sure to grab thick restaurant style chips that won't break when you dig in. Fritos scoops are also always a good choice.

Why Our Recipe Is the Best

A Kiss of Smoke: Smoked paprika and fire roasted green chiles add a subtle smoky flavor.
Cheese x 2: We use cheese both in the dip for the perfect texture and on top for that melty cheese pull we all love.
Seasoning: Most bean dips are too bland for my liking. We use 5 spices for a super flavor dip.

Ingredient Notes and Shopping Tips

ingredients including refried beans, sour cream, green chiles, sour cream, salsa, shredded cheese, cumin, and paprika.

Salsa: I like using medium Pace salsa but you can adjust this based on your preference. Grab a thicker, chunkier salsa so there is less liquid. If using a more watery restaurant style variety I suggest draining it first.
Paprika: I really like using smoked paprika here. Don't want to spend a ton on a spice you don't use often? I got mine at Aldi for about 2 bucks. You can use regular in a pinch though.
Cheese: Pre-shredded cheese contains anticaking agents like potato starch that can interfere with melting. Shred your own cheese from a block for the smoothest melt.
Green Chiles: I love the flavor of the fire roasted variety. You could also use pickled jalapenos for more heat or canned chipotle peppers for a smokier flavor.
Sour Cream: Use full fat sour cream. Low fat varieties are more likely to split and curdle.
Refried Beans: You can also use homemade refried beans or even refried black beans. Avoid fat free versions which tend to have a gluey texture.

Can I Make It Ahead of Time?

Yes! Assemble everything but the top cheese layer and refrigerate up to 24 hours. All the cheese toppings just before baking. Bring to room temperature before baking in a glass pan. If baking in metal pan you can bake it straight out of the fridge, but add 3-5 minutes to the bake time.