Jenny's Easy Mexican Bean Dip

Fran Miller


This recipe comes from my "baby sister," Jenny, who has the knack to just "fix something" out of thin air, a skill I greatly admire. Jenny also has a great spirit of fun and is willing to whip up something to take to a party even after working a LONG day on her feet. Best of all, she always has a good time wherever she goes!

I want to be just like her when I grow up! =^..^=


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6-8, depending on serving size
5 Min
15 Min


  • 1 can(s)
    (16 oz.) refried beans
  • 2 Tbsp
  • 2 tsp
    chili powder, or to taste (you can also use 1/2 pkg. taco seasoning.)
  • 4 oz
    (or more) shredded colby-jack cheese, or your choice
  • some
    tortilla chips or dippers of choice

  • some
    chopped onion, chopped tomato, and/or shredded lettuce
  • some
  • some
    sour cream
  • some
  • some
    cilantro, to garnish

How to Make Jenny's Easy Mexican Bean Dip


  1. Preheat oven to 350 degrees F and mist a pie plate or casserole dish with cooking spray.
  2. Empty the can of refried beans into the pie plate, sprinkle water over them, and mash them with a fork. Sprinkle beans with chili powder, to taste.
  3. Top with shredded cheese...
  4. ...and bake until the beans are warmed and the cheese is melted & bubbly, about 15-20 minutes.
  5. Serve with tortilla chips or your dippers of choice. Toasted bread rounds are also good! You can also top with salsa, sour cream, onions, tomatoes, lettuce, and/or guacamole. But I usually serve the options on the side.

    ¡Buen apetito!
  6. NOTE: This recipe is easily doubled for a larger crowd. Just put a large can (~30 oz., or 2 16 oz. cans)of refried beans, 1/4 cup water, 4 tsp. of chili powder (or the whole taco seasoning mix packet), and 8 oz. of shredded cheese in a 9 x 13" baking dish, using the directions above. The baking time will stay about the same.

Printable Recipe Card

About Jenny's Easy Mexican Bean Dip

Course/Dish: Dips Vegetable Appetizers
Main Ingredient: Beans/Legumes
Regional Style: Mexican
Other Tag: Quick & Easy

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