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Creamy and intensely flavorful, this easy Bean Dip Recipe is made with refried beans, cream cheese, sour cream, bacon, cheddar and Ranch seasoning.
Be sure to try my Hot Corn Dip next!
Table of Contents
Why I Love This Bean Dip Recipe
- Ultra Creamy – Adding both sour cream and cream cheese to the refried beans makes this dip irresistibly creamy and easy to scoop up.
- Full of Flavor – Ranch + Bacon + Cheddar = the perfect flavor combo!
- Super Easy to Make – Mix together 6 simple ingredients and pour into a baking dish. That’s it!
How To Make Refried Bean Dip
See recipe card below for ingredient quantities and full instructions.
- Combine beans, cream cheese, sour cream, ranch mix, bacon, and half of the cheese.
- Spread bean mixture into a baking dish.
- Sprinkle with remaining cheese.
- Bake at 350℉ for 20 minutes.
- Garnish with sliced onions and diced tomatoes. Serve with tortilla chips.
Make Ahead and Storage
Make Ahead – Prepare the dip up to 24 hours in advance. Cover and refrigerate until ready to bake. Take it out of the fridge while your oven warms up to give it a chance to come to room temperature.
Storing Leftovers – Refrigerate leftover dip in an airtight container for up to 3-4 days. Microwave for about a minute, stirring every 20-30 seconds.
Expert Tips
- Soften the Cream Cheese First. Take your cream cheese out of the fridge 30 minutes before you want to make the dip. Open the package for best results. If you don’t have time for that, you can soften cream cheese in the microwave. Remove the packaging and place in a microwave-safe bowl and microwave for about 20 seconds.
- Grate Your Own Cheese. Pre-grated cheese can be a great time saver for topping your tacos, but when it comes to meltability, grating cheese off the block is best. Pre-grated cheese has a coating that prevents clumping in the bag, but also hinders melting.
- Don’t Skip the Garnish – Whether you’re serving a crowd or just enjoying it for yourself, pretty food just tastes better! Slice a green onion and dice a tomato, or fresh cilantro to garnish the top of your dip.
- Dippers – There are so many things you can use to dip! Try Fritos Scoops, tortilla chips, potato chips, crackers, hunks of French bread, celery sticks, or carrot sticks.
- Flavor Variation – For a different flavor, try adding some salsa or green chiles to the bean mixture.
More Dip Recipes
- 7 Layer Dip
- Queso Dip (White Cheese Dip)
- Goat Cheese & Tomato Dip
- Spinach Artichoke Dip
- Dill Pickle Ranch Dip
- Creamy Cheesy Southwest Dip
Recipe
Bean Dip Recipe
Creamy and intensely flavorful, this Cheddar Bacon Ranch Refried Bean Dip Recipe is highly addictive and sure to be your new favorite appetizer and a hit at your next party.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Ingredients
- 2 15- ounce cans refried beans
- 4 ounces sharp cheddar cheese, fresh shredded, divided 2 cups
- 4 ounces pepper jack cheese, fresh shredded, divided 2 cups
- 1 cup sour cream
- 8 ounces cream cheese softened
- 4 slices bacon cooked and crumbled
- 2 ounce pack Ranch seasoning 2 tablespoons
- 1 green onion sliced, for garnish
- 1 Roma Tomato diced, for garnish
- Tortilla chips, potato chips, crackers, veggie sticks or chunks of bread for dipping
Instructions
- Preheat oven to 350 degrees F.
- Combine refried beans, bacon (some reserved for topping), half of the cheddar and pepper jack cheeses, ranch seasoning, sour cream and cream cheese in a large mixing bowl.
- Pour into a medium baking dish (11×7-inch is perfect).
- Top with remaining cheeses.
- Bake uncovered for 20 minutes or until melted and bubbly.
- Garnish with diced tomatoes and green onions if desired and serve warm with tortilla chips, french bread or crackers for dipping.
Notes
To make ahead – prepare the dip in advance, cover, and store in the fridge for up to 24 hours. Bake as directed.
Nutrition
Calories: 491kcalCarbohydrates: 23gProtein: 20gFat: 34gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 102mgSodium: 1623mgPotassium: 184mgFiber: 6gSugar: 7gVitamin A: 1307IUVitamin C: 2mgCalcium: 400mgIron: 2mg
Made this for Super Bowl Sunday. Halved the recipe and used taco seasoning instead of ranch. It was better the next day. Loved the consistency of the refried bean layer.
Love the feedback Maureen! Thanks for stopping by.
Can you make this a day before and then just pop it in the oven?
Sure, you could make the dip a day in advance, cover it with foil and refrigerate overnight. Let it sit out for 10-15 minutes before baking to take the chill off.
Thanks, Kristin. The chicken crack dip will be perfect!
No one in my family likes refried beans. ? Do you think I could use cooked, shredded chicken?
No, it’s a bean dip. The main part of the recipe is beans. I have other chicken dip recipes on the site, maybe one of those would work for you, https://www.yellowblissroad.com/chicken-artichoke-dip/ or https://www.yellowblissroad.com/chicken-crack-dip-cheddar-bacon-ranch/
This looks delicious and I’m making today but the recipe doesn’t say when to add the bacon? Is it just a garnish like the tomatoes and green onions?
Oops! You can add that to the refried beans, but I do recommend reserving a little for topping.