Refried Bean Dip

Six ingredients, zero cooking, five minutes flat. This refried bean dip is the kind of thing you throw together when guests are already on their way and you need something on the table fast.

Canned refried beans get loosened up with sour cream, which adds tang and makes the dip smooth and scoopable instead of stiff and pasty. Chili powder, hot sauce, and chopped onion bring the heat and flavor. That’s it.

The sour cream is what separates a good bean dip from just eating beans straight from the can. It lightens the texture and adds a cool creaminess that balances the earthy beans and the kick from the hot sauce.

Kitchen Tips

• Use a fork to mix everything together for a slightly chunky texture, or beat with a spoon for a smoother dip.
• Let the dip sit for 15-20 minutes before serving if you have time. The flavors meld and the onion softens slightly.
• Taste before adding salt. Canned refried beans are often quite salty on their own.
• Serve at room temperature for the best flavor and spreadability.

Variations

• Stir in ¼ cup shredded cheddar cheese and microwave for 30 seconds for a warm, melty version.
• Top with diced tomatoes, sliced jalapeños, and a dollop of guacamole for a layered dip presentation.
• Swap sour cream for Greek yogurt for a lighter, tangier dip.