Mexican Bean Dip
- By Amy Dong
- Updated Apr. 27, 2025
I make this Mexican Bean Dip for parties and potlucks, and it’s always quickly devoured. Your friends will love this cheesy, creamy dip.
In This Article
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Why This Recipe Stands Out
Our Mexican Bean Dip recipe is destined to become the crowd-pleasing appetizer at all your parties.
- Doesn’t Get Easier: Everything goes into the food processor, then gets baked until bubbly and golden. Your eaters won’t believe how quickly you did this, just like our White Bean Dip.
- Reheats Like a Dream You can prepare this dip in advance – it reheats like a dream and makes for easy party prep.
- Total Crowd Pleaser: Your friends and family will devour this with chips, crackers, or veggies – like a good Queso Dip, it’s guaranteed to be the hit of any party, potluck, or Cinco de Mayo celebration!
Key Recipe Ingredients
- Pinto Beans – The base of our dip, these protein-packed beans add a creamy texture and earthy flavor.
- Taco Seasoning – A combination of chili powder, cumin, and garlic powder, this seasoning mix adds a robust, spicy kick to the dip. You can use store-bought or homemade taco seasoning.
- Cream Cheese – Its creamy texture and tangy flavor help bind the ingredients together and add a delicious richness to the dip.
- Chunky Salsa – We recommend using your favorite heat level, this adds a fresh, zesty flavor and a bit of texture to the dip.
Substitutions And Variations
Here are our favorite substitutions and variations for this recipe:
- Beans: Feel free to experiment with different types of beans. Black beans or kidney beans would work well in this recipe.
- Sour Cream: You can opt for sour cream in place of cream cheese, or use a combination of the two.
- Ground Beef, Chorizo, Chicken: Feel free to stir in some cooked/browned ground beef, chorizo, or cooked/shredded before topping with cheese.
- Cheese: While we love Mexican blend in this recipe, you can use other types of cheese too. Pepper jack cheese adds a spicy kick, sharp cheddar provides complex flavors, or Chihuahua cheese is extra creamy and melts well.
Three Easy Steps
- In a food processor, blend beans, seasoning mix, and cream cheese until smooth. Alternatively, you can also use a blender if you don’t have a food processor.
- Transfer mixture to an ovenproof serving pan and gently stir in the salsa and green chilies.
- Top with cheese and bake for 15 minutes, or just until the cheese is bubbly and golden brown. Serve hot with tortilla chips, veggies, or crackers.
For full list of ingredients and instructions, see recipe card below.
How To Prep Ahead
Take a look at some of our favorite prep-ahead strategies for this dip:
- Make Completely Ahead of Time: This dip can be prepared a few hours ahead of time. Simply follow the recipe instructions, transfer the dip to an oven-proof serving pan, and store it in the fridge. When you’re ready to serve, pop it in the oven or microwave to heat.
- Prep the Ingredients: Drain the pinto beans, chop the green chilies, and soften the cream cheese ahead of time. Store these prepped ingredients in airtight containers in the fridge until you’re ready to make the dip.
What To Serve With Mexican Bean Dip
Pita or Tortilla Chips
- Tortilla chips and pita bread are great choices to serve with this Mexican Bean Dip. You can cut it into triangles and toast it for a warm, crispy texture.
Variety of Crackers
- This dip pairs wonderfully with a variety of crackers. We recommend trying it with whole wheat crackers and multigrain crackers.
- You can also make some Homemade Cheese Crackers to serve alongside this Mexican Bean Dip.
Sandwiches or Wraps
- This bean dip can also be used as a spread for sandwiches or wraps. It adds a creamy, flavorful element to any lunch or snack.
Did you make this?
Please give us a rating and comment below. We love hearing from you!
Mexican Bean Dip
This Mexican Bean Dip is an instant crowd pleaser! It's creamy, cheesy, and absolutely irresistible. Reheats beautifully.
Ingredients
- 15 oz pinto beans, canned, drained
- 1 oz taco seasoning mix, store bought or homemade
- 4 oz cream cheese, softened
- ½ cup salsa, chunky style
- 4 oz green chilies, chopped, drained
- ½ cup Mexican blend cheese, see notes
Optional Garnishes:
- green onions, chopped
- fresh cilantro, chopped
Instructions
- Preheat oven to 350F with rack on upper position. In the bowl of a food processor, place the beans, seasoning mix, and cream cheese. Process until smooth. Transfer mixture to an oven proof serving pan.
- Use a wooden spoon to hand mix in the salsa and green chilies. Top evenly with cheese. Bake 15 minutes in preheated oven or just until cheese is bubbly and golden brown.
- Garnish with green onions or cilantro, if desired. Serve with chips, crackers, veggies, or bread.
Notes
- Be sure to drain your pinto beans well before using them in the dip. This will prevent the dip from becoming too watery and will also help the other flavors to shine.
- You can use any combination of cheeses you prefer: sharp cheddar, Chihuahua, or pepper jack are all good choices.
- If you prefer a milder dip, you can use a mild taco seasoning mix and mild salsa. Conversely, if you like it spicy, use the hot versions of these ingredients.
- I microwave the cream cheese to fully soften it prior to adding to the mixture; the smoother your cream cheese is prior to using, the easier it will be to combine.
- This dip can be made a few hours ahead of time. Reheat in oven or microwave when ready to serve.
- This recipe is part of our Appetizing Dip Recipes Collection.
- Serve with tortilla chips, crackers, veggies, or bread for a delicious party appetizer everyone will devour
Nutrition (per serving)
Calories: 133kcal | Carbohydrates: 13g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 21mg | Sodium: 669mg | Potassium: 213mg | Fiber: 4g | Sugar: 3g | Vitamin A: 647IU | Vitamin C: 4mg | Calcium: 89mg | Iron: 1mg
Commonly Asked Questions
What type of salsa should I use?
You can use any type of chunky salsa for this recipe. The heat level is your choice, so pick a salsa that suits your preference.
Can I add meat or other mix-ins to this bean dip?
Absolutely! Cooked ground beef, chorizo, or shredded rotisserie chicken would work great in this Mexican bean dip.
How long does Mexican bean dip keep?
This Mexican bean dip can be kept in the refrigerator for up to 3 days. Make sure to store it in an airtight container to maintain its freshness.
More to Cook And Eat
- Black Bean Dip (with Avocado) – This Black Bean Avocado Dip is super easy and perfect for all those times you need a healthy snack or party appetizer in a jiffy!
- Hot Imitation Crab Dip – When you want a hot, creamy crab dip that won’t bust the wallet, give this one a try. It’s flavorful and best served hot. Delicious over crackers and bread.
- Hot Spinach and Artichoke Dip – It’s got spinach and artichokes in it, so it’s semi-healthy. But 100% scrumptious all the way.
- Sriracha Buffalo Chicken Dip – The guys really like this one, with its bold and spicy flavor. Plus, it’s packed with meat. Let’s be real, us girls dig this creamy dip also.