Spiced Refried Bean Dip

This spiced refried bean dip is made with creamy beans, spices, and your favorite peppers. It’s flavorful, packs a punch and is best served warm with crispy tortilla chips or warmed tortillas. It’s also ready in just 15 minutes – perfect for a weeknight appetizer or snack!

Spiced bean dips are one of those things that are always best homemade. They’re seasoned to perfection, hot and creamy, and a great way to get a healthy serving of plant protein and fiber. Plus, they’re a naturally healthy party food that everyone won’t be able to resist. With just a handful of simple ingredients and a food processor, you can make a great appetizer today.

Why You’ll Love This Dip

• The best creamy texture: You don’t need store-bought vegan refried beans to make a good creamy dip. 
• Ready in less than 15 minutes: With about 5 minutes of prep and 5 minutes of cooking, your dip will be warm and ready to serve.
• Perfect for game day. If you’re looking for a good dip for hosting the big game, this easy appetizer is sure to be a winner. 
• Freezer friendly. Beans freeze really well and help prevent waste. 
• Customizable. Adjust the seasonings, beans, and heat and make this easy refried bean dip your own.

The Ingredients and Substitutions

• Onion: It’s best to use yellow onion, but white onion, sweet onion, or red onion will work.
• Garlic: For the best, garlicky flavor, use raw garlic cloves. For a milder taste, use ½ teaspoon garlic powder. 
• Pepper: Any peppers like Anaheim, Pasilla, green chiles, or jalapeño peppers are good and add a little kick. Poblano pepper will also work but you will need to roast it and peel it beforehand and this will increase the prep time. If you have a low heat tolerance, remove the peppers’ seeds or use green bell pepper. 
• Pinto beans: To decrease the prep time, use a rinse and drained can of pinto beans. If you prefer home-cooked beans, prep my Instant Pot Pinto Beans in advance. You can also use drained and rinsed black beans for a black bean dip. 
• Lemon or lime juice: It’s best to use freshly squeezed juice. Roll the lemon or lime before cutting to make it easy to squeeze. 
• Spices: ​You’ll need a simple combination of chili powder, sea salt, oregano, and optional nutritional yeast. If you’re short on spices, use 2 tablespoons of taco seasoning.

Add-ins

If you’re looking to take your spiced refried bean dip recipe to the next level, add in one or some of these extras: 

• Vegan shredded cheese: Make a ‘cheesy’ bean dip by stirring in your favorite plant-based cheese shreds or a scoop of Nacho Cheese.
• Add creaminess: Go indulgent and mix in up to ½ cup vegan cream cheese or sour cream.
• Salsa: Make a mini layer dip and serve with a spoonful of mild or hot salsa on top.
• Fresh cilantro: ​Sprinkle chopped cilantro on top before serving. 
• Hot sauce: ​Add your favorite hot sauce for a little kick.

How to Make Spiced Refried Bean Dip

• 1) In a skillet over medium-high heat, sauté the onion, garlic, and peppers of choice in a tablespoon of olive oil. Cook until softened and fragrant, about 4 to 5 minutes. 
• 2) Once the veggies begin to soften and brown, transfer them to the bowl of a food processor. 
• 3) Add in the drained and rinsed pinto beans, salt, chili powder, oregano, fresh lemon or lime juice and optional nutritional yeast. 
• 4) Puree for 2 minutes, or until the refried bean dip is rich and creamy. 
• 5) Transfer the dip to a small pot over the stovetop and heat until warmed through and ready to serve.

Alternatively, transfer the creamy dip mixture to a slow cooker and keep on low heat to keep warm.

Recipe FAQs

Top Recipe Tips 

• Adjust the heat to taste: Depending on the peppers, this easy bean dip recipe can range from mild to really spicy. Taste your pepper before adding it to the dip to ensure it won’t be too hot. If you like spice, leave the seeds of the peppers in. 
• Use a neutral cooking oil: Unless you love the flavor of coconut and don’t mind your dip having a coconut taste, steer clear of strong-tasting oil. It’s best to use olive oil, avocado oil, vegetable oil, or a neutral nonstick cooking spray. 
• Heat the dip on low. If you use high heat the beans will begin to dry out and won’t be as creamy.

Serving Suggestions 

This quick and easy crowd-pleaser is perfect for parties, potlucks, snacking and even weeknight dinners that need additional flavor and plant-based protein. Serve with your favorite toppings such as chopped green onions, chopped cherry tomatoes, whole pinto beans, and your favorite dippers like chips, veggie sticks, or warm flour tortillas. 

If you’re looking for other vegan appetizers and dinners to round out your hot bean dip, we’ve got you covered with these ideas: 

• Homemade Guacamole or Guacamole Potato Skins
• Top with Roasted Tomatoes
• Salsas like this Easy Pico de Gallo or Homemade Roasted Red Salsa
• Protein-rich Healthy Mango Black Bean Salad or Texas Caviar
• The Best Mexican Rice
• Vegan Tacos, Burritos, or Quinoa Stuffed Peppers

Storage Instructions

Store: Transfer any leftover spiced refried bean dip to an airtight container. Once cool, tightly cover and refrigerate for up to 5 days. 

Freeze: Let the dip cool to room temperature then place the dip in a freezer-safe container or glass jar. Freeze for up to 3 months. Reheat from frozen or thaw overnight in the fridge until soft and creamy again.

​Reheat: ​Use either the microwave or a small pot to reheat until warm. If microwaving, begin microwaving in 30-second intervals, stirring in between, until warm.

More Vegan Dip Recipes 

• Perfect Pinto Bean Dip
• Vegan French Onion Dip
• Vegan Bean Dip
• Spicy Chipotle White Bean Dip
• Vegan Spinach Dip
• ​Vegan Curry White Bean Dip

Photos by Alfonso Revilla