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Bean Dip with Cream Cheese

This is the best bean dip with cream cheese recipe! Made with refried beans and 3 kinds of cheese, it’s the perfect party dip served warm with tortilla chips.

An amazing dip recipe is always a crowd pleasing appetizer! A few others we love include 7 layer dip, easy taco dip and black bean salsa.

Bean dip and tortilla chips on platter.
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Cream Cheese Bean Dip Recipe

A refried bean dip with cream cheese is one of those dips that you literally can’t stop eating. Serve it as an easy appetizer for game day parties alongside rotel dip or cream cheese and chili queso dip and watch this bean and cheese dip disappear!

This easy bean dip recipe is made in the crockpot with refried beans, cream cheese, sour cream, salsa, tasty taco seasoning, green chilis, and melty cheese, each scoop is a Mexican recipe flavor party!

Why You’ll Love It

  • Delicious. If you love refried beans or a creamy hearty warm dip, then this bean dip with cream cheese recipe is for you. It’s crazy addictive.
  • Easy. Dump all the ingredients in, set the timer, and let the slow cooker do all the work in this Cinco De Mayo appetizer or serve it for an easy Mexican side dish.
  • Great for entertaining. It’s the perfect game day party food and is easy to double or triple for a Super Bowl menu.

Recipe Ingredients

Bean dip ingredients on marble counter.

Find the full printable recipe with specific measurements below.

  • Refried beans: Despite the name, these have not been cooked twice. It’s a way of cooking and mashing the beans into a thick consistency and then adding delicious seasoning.
  • Cream cheese & sour cream: Both add creaminess to the dip. Cream cheese will add a bit more tang and body, while sour cream will lighten it up a bit. Use softened cream cheese so that melts into the dip easily.
  • Salsa: I have a delicious homemade salsa recipe I like to use, but any store bought jar can be used. Use mild, medium, or hot according to preference.
  • Taco seasoning: A combination of cumin, chili powder, paprika, garlic powder, onion powder, oregano, salt, and pepper. Homemade taco seasoning works, too!
  • Diced green chiles: These give the dip a delicious spicy edge!
  • Shredded cheese: I use both shredded Monterey Jack and cheddar cheese grated from a block. It melts nicely into the dip adding a sharp cheesy punch.
  • Bean and cheese dip toppings: Sliced green onions, diced tomatoes, or fresh cilantro.

Substitutions and Variations

This bean dip recipe can be made to suit your tastes and still be the best bean dip anyone has ever had!

  • Swap the diced chiles for jalapenos or Rotel tomatoes, or instead of Cheddar and Monterey Jack, you can use a Mexican cheese blend.
  • Top with chorizo or ground beef at the end, or keep it vegetarian and use black olives instead.
  • A finish of fresh lime juice is a nice addition to this cream cheese bean dip.

How to Make Bean Dip

Showing how to make bean dip in a 4 step collage.
  • Spread the refried beans into the bottom of the crockpot, using a spoon or spatula. Once removed from the can, the beans will still be in the shape of the can. They’ll need a little help to spread out.
  • Then add the cream cheese, sour cream, and salsa, and mix to combine.
  • Fold in the chiles and cheese stirring until smooth. Then, place the lid on the crockpot and cook on high for 1-2 hours, until hot.
  • Top with your preferred toppings and serve while it’s warm. Enjoy with a basket of tortilla chips or your favorite dippers.

Expert Tips

  • Serve warm. If you’re not eating it right away, keep it on the warm function until you’re ready to serve it. If you are, you can always transfer it to a skillet or serving dish and bring that to the table.
  • Shred the cheese yourself. Skip buying the pre-shredded stuff, it won’t melt as nicely and just doesn’t taste the same!
  • Make it mild. To avoid spice, use a mild salsa and skip green chiles. You also want to make sure you are not using pepper jack cheeses that have heat.
  • Spice it up. To make it a little spicier, add in a dash of chili powder and some minced jalapenos.
  • Serving suggestions: My go-to is homemade tortilla chips! Crackers, raw veggies, and crusty bread are great, as well as you can use it to top sheet pan nachos.
Bean dip and tortilla chips.

Recipe FAQs

How to make cream cheese bean dip thinner?

You can adjust the amount of salsa you use and add a bit more. The more you use, the more it will alter the flavor of the dip. You can also add in a Tablespoon or two of water. Try to avoid adding too much.

Can I bake bean dip with cream cheese in the oven?

Certainly! If you like a baked bubbly cheesy top, this is the way to go. Combine the dip ingredients (minus the shredded cheese) in a bowl. Spread it on the bottom of an 8×8 baking dish. Sprinkle the cheese over top and bake in a preheated 375°F oven for 20-25 minutes.

Can I bake bean and cheese dip on the stovetop?

Definitely. Combine everything in a pot on the stove and stir to combine over medium heat and serve.


  • Store. Keep any leftover dip stored in an airtight container in the fridge for up to 4 days. I love to use leftover bean dip as a quick and easy bean and cheese burrito filling!
  • Reheat. You can reheat it in the microwave, or if you’ve got larger portions in the oven or on the stovetop. It will thicken as it cools, so you may need to add a splash of water to loosen it up again.
Dipping chip into bean dip.

I have loads more dip recipes to check out! Queso blanco, buffalo chicken dip, and guacamole are just the beginning!

More Easy Dip Recipes

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Bean dip and tortilla chips.

Bean Dip Recipe

5 from 10 votes
↑ Click stars to rate now!
Author: Jamielyn Nye
This is the best bean dip with cream cheese recipe! Made with refried beans and 3 kinds of cheese, it's the perfect party dip served warm with tortilla chips.
Prep Time: 8 minutes
Cook Time: 15 minutes
Total Time: 23 minutes
Servings: 12



  • 1 (15-ounce) can refried beans
  • 4 ounces cream cheese , softened
  • ¼ cup sour cream
  • ¼ cup salsa , more if desired
  • 1 Tablespoon taco seasoning
  • 1 (4-ounce) can diced green chiles , drained
  • 1 cup shredded monterey jack cheese
  • ½ cup shredded cheddar cheese
  • Salt and Pepper , to taste

Optional toppings: Sliced green onions, Chopped cilantro, Diced tomatoes

    For serving: Tortilla chips


      • In the base of the crockpot (or in a medium bowl), mix together the cream cheese, beans, sour cream, salsa, and taco seasoning. Fold in chiles and cheese until smooth.
      • Place lid on top of crockpot and cook on high for 1-2 hours, or until hot.
      • Top with your favorite toppings and serve with tortilla chips.


      • Cheese: Feel free to substitute both for a Mexican style cheese. 
      • Meat: Add in cooked chorizo over the top at the end. 
      Cook in the oven: Preheat the oven to 375°F. Spread evenly into an 8×8-inch baking dish. Sprinkle cheese over the top. Bake 20 to 25 minutes, or until the dip is hot and the cheese is melted.
      Storage: Store leftovers in a storage container for up to 4 days. Reheat in the microwave, oven or stove top. Add a Tablespoon of water if needed. 


      Calories: 123kcal | Carbohydrates: 5g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 25mg | Sodium: 375mg | Potassium: 44mg | Fiber: 2g | Sugar: 2g | Vitamin A: 351IU | Vitamin C: 0.3mg | Calcium: 131mg | Iron: 0.4mg

      Nutrition provided is an estimate. It will vary based on specific ingredients used.

      Course: Appetizer
      Cuisine: Mexican

      Did you make this recipe? Don’t forget to give it a star rating below!

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