Feb 4, 2024
Best Bean Dip Recipe – Love and Lemons

This refried bean dip is creamy, cheesy, and easy to make! Serve it warm with tortilla chips for a delicious party appetizer or game day snack.


Bean dip


This bean dip recipe is the ultimate party appetizer! It’s creamy, it’s cheesy, and it’s perfect for scooping up with tortilla chips. Just make sure to hit up the snack table right after it comes out of the oven. This bean dip disappears QUICK!

And I haven’t told you the best part yet: this bean dip recipe is easy to make. It calls for refried beans (you can use canned or homemade), so instead of blending the dip in a food processor, you can simply stir it together in a bowl.

Spread it in a baking dish, sprinkle it with cheese, and bake until the top is melty and bubbly. From there, just add your favorite garnishes and dig in!


Bean dip ingredients


Bean Dip Ingredients

Here’s what you’ll need to make this bean dip recipe:

  • Refried beans – Canned and homemade refried beans both work well here! You’ll need 2 cups homemade or 1 (16-ounce) can refried pinto beans.
  • Sour cream – It adds richness to the dip and perfects its creamy texture. If you don’t keep sour cream on hand, feel free to substitute plain Greek yogurt.
  • Canned diced green chiles – They add delicious tangy flavor.
  • Taco seasoning – Use store-bought or make homemade taco seasoning with spices like chili powder, cumin, onion powder, and garlic powder. Note whether or not your taco seasoning is salted. If it is, you may not need to add much salt to the dip.
  • Shredded cheese – For topping! I like to use shredded cheddar cheese, Monterey Jack cheese, or a Mexican cheese blend.
  • And a lime wedge – Squeeze it over the dip before serving for a pop of bright flavor.

Find the complete recipe with measurements below.


Refried beans, sour cream, green chiles, and spices in mixing bowl


How to Make Bean Dip

This refried bean dip is so simple to make!

First, mix together the dip ingredients. Place the refried beans, sour cream, green chiles, and taco seasoning in a medium bowl, and stir to combine.


Mixing bean dip in bowl


Next, taste the dip. Does it need more taco seasoning or salt? If it does, add some. Continue tasting and adjusting until you love the flavor. The amount of salt and spices you need will depend on the potency of your taco seasoning and whether or not your seasoning and refried beans are salted.

Get ahead! Stir together the refried beans, sour cream, green chiles, and taco seasoning up to 2 days in advance, and store the mixture in an airtight container in the fridge.

With this step out of the way, you’ll be able to easily bake off the bean dip just before serving.


Spreading refried bean dip in skillet


Then, bake the dip. Evenly spread it in an 8-inch cast-iron skillet or baking dish. Top with the cheese, leaving a bit of the dip exposed around the edges.


Topping bean dip with cheese


Bake at 375°F until the cheese is melted and the dip is bubbling, 20 to 25 minutes.

Let the dip cool for 5 minutes before garnishing it, squeezing it with lime juice, and serving.

Bean Dip Serving Suggestions

I love this refried bean dip with fresh garnishes on top! Before serving, load it up with any of the following:

  • Halved cherry tomatoes or diced plum tomatoes
  • Thinly sliced green onions
  • Thinly sliced jalapeños or serranos
  • Sliced or diced avocado
  • Chopped fresh cilantro

I also love to add one tangy, salty topping for extra depth of flavor. Cotija cheese is my favorite, but pickled jalapeños or even black olives would be fun too.

Enjoy with tortilla chips!


Bean dip recipe


More Favorite Dip Recipes

If you love this easy bean dip recipe, try one of these party dips next:

Best Bean Dip

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Serves 8

This bean dip recipe is an easy, delicious party appetizer or game day snack! Serve it warm with tortilla chips.

Topping options

  • Halved cherry tomatoes or diced plum tomatoes
  • Thinly sliced green onions
  • Thinly sliced jalapeño or serrano peppers
  • Sliced or diced avocado
  • Cotija cheese
  • Chopped fresh cilantro

Prevent your screen from going dark

  • Preheat the oven to 375°F and oil an 8×8-inch baking dish or 8-inch oven-safe skillet.

  • In a medium bowl, stir together the refried beans, sour cream, green chiles, and 1 teaspoon taco seasoning. Taste and add more taco seasoning and salt as desired. (When I make this recipe with unsalted beans and unsalted taco seasoning, I add a heaping ½ teaspoon salt at this point, though you may want less or none if your beans and/or taco seasoning are salted.)

  • Transfer the bean dip to the prepared pan and evenly spread it to the edges. Top with the cheese, leaving some dip exposed around the edges. Bake for 20 to 25 minutes, or until the cheese is melted and the dip is bubbling.

  • Let cool for 5 minutes, then add desired toppings. Squeeze with lime juice and serve with tortilla chips.

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Des 15, 2023
Vegan Spinach Artichoke Dip Recipe

This vegan spinach artichoke dip is the ultimate game day or party snack. It’s creamy, tangy, savory, and delicious. You won’t be able to get enough!


Vegan spinach artichoke dip


You don’t have to be vegan to love this vegan spinach artichoke dip. Just ask Jack. Whenever I make it, he can’t resist going back for seconds…and then thirds… This vegan spinach artichoke dip is creamy, tangy, and delicious. Who could say no to that?

Instead of the traditional mayo and/or sour cream, blended cashews make up the creamy base of this plant-based dip. Nutritional yeast and onion powder add savory, cheesy flavor, while lemon juice and Dijon mustard give it the perfect bright kick.

If you’re looking for a crowd-pleasing party appetizer or game day snack, make this vegan spinach artichoke dip. Your dairy-free friends will thank you, and so will everyone else. This vegan spinach dip is seriously tasty. They won’t be able to get enough!


Vegan spinach artichoke dip ingredients


How to Make Vegan Spinach Artichoke Dip

Ready to try it? This vegan spinach artichoke dip recipe starts with simple ingredients:

Ingredients

  • Fresh spinach and artichokes, of course! I use fresh spinach and canned artichoke hearts. I love the artichokes’ briny flavor!
  • Raw cashews – Blended with a little water, they create the dip’s creamy base.
  • Extra-virgin olive oil – For richness.
  • Fresh lemon juice – For bright flavor.
  • Nutritional yeast – Not familiar with nutritional yeast? It’s deactivated brewer’s yeast, and it gives plant-based recipes like vegan Parmesan cheese and vegan mac and cheese a delicious cheesy flavor. It does the same here! You won’t miss the cheese in this vegan spinach artichoke dip.
  • Garlic and onion powder – They give the dip a crave-worthy savory taste.
  • Fresh chives – They also add savory, oniony flavor, and they give the dip a nice freshness.
  • Dijon mustard – For tang.
  • And sea salt – To make all the flavors pop!

Find the complete recipe with measurements below.


Spinach, chives, and artichokes in glass bowl


Start by prepping the veggies. Blanch the spinach. Then, squeeze out the excess water and roughly chop it. Chop the chives and artichokes, and place them in a bowl with the spinach. Make sure to reserve some chives for garnish!

Substitution Option

I love the vibrant color and delicate texture of fresh spinach in this dip. But in a pinch, frozen spinach works too. 3 ounces of frozen spinach is roughly equivalent to the 5 ounces fresh I call for here.

If you’re using frozen spinach, skip the blanching step. Instead, simply thaw the spinach and squeeze out any excess water before adding it to the dip.


Cashews, nutritional yeast, Dijon mustard, garlic, and onion powder in blender


Next, blend up the cashew base. Place the cashews in a high-speed blender with the water, olive oil, lemon juice, nutritional yeast, garlic, onion powder, mustard, and salt. Blend until smooth.

Recipe Tip

If you don’t have a high-speed blender, such as a Vitamix, you may want to soak the cashews before blending.

Cover them with warm water, and let them soak for 6 hours or overnight. Soaking softens the nuts and makes them easier to blend.


Pouring cashew cream over vegetables in glass bowl


Then, mix up the dip. Pour the cashew cream over the spinach and artichokes.


Stirring creamy cashew mixture and vegetables in glass bowl


Stir to combine…


Transferring vegan spinach artichoke dip to skillet


…and then transfer the dip to an 8-inch oven-safe skillet (a small baking dish would work here too!).


Spreading vegan spinach artichoke dip in skillet


Finally, bake the dip at 400°F for 8 to 10 minutes, or until warmed through.

Garnish with the reserved chives. Serve warm in the pan with tortilla chips, crackers, crostini, or toasted baguette for dipping. Fresh veggies like carrots, celery sticks, and bell peppers are great with this dip too.

How to Store Vegan Spinach Artichoke Dip

This vegan spinach artichoke dip is best right after it’s baked, but leftovers will keep in an airtight container in the fridge for up to 2 days. Enjoy at room temperature, or reheat in the microwave or a 350°F oven.

To make the vegan spinach artichoke dip ahead, mix the creamy cashew mixture with the veggies up to a day in advance. Tightly cover and store in the fridge. When you’re ready to serve, transfer the dip to an oven-safe dish and bake until warmed through.


Vegan spinach artichoke dip recipe


More Vegan Appetizers

If you love this vegan spinach artichoke dip recipe, try one of these easy vegan appetizers next:

Vegan Spinach Artichoke Dip

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Serves 8

This vegan spinach artichoke dip is a crowd-pleasing appetizer or game day snack. It’s creamy, tangy, and packed with delicious cheesy flavor. Everyone will love it!

Prevent your screen from going dark

  • Preheat the oven to 400°F.

  • Bring a medium pot of salted water to a boil and set a bowl of ice water nearby. Add the spinach. Immediately use a slotted spoon to transfer it to the ice water. Let chill for 1 minute, then drain. Squeeze the excess moisture from the spinach and roughly chop.

  • Place the spinach in a medium bowl and add the artichokes and chives, reserving some chives for garnish.

  • In a high-speed blender, place the cashews, water, olive oil, lemon juice, nutritional yeast, garlic, salt, mustard, and onion powder. Blend until smooth and creamy.

  • Pour the creamy mixture over the spinach and artichokes and stir to combine. Season to taste.

  • Spread the dip in an 8-inch cast iron skillet and bake for 8 to 10 minutes, or until just warmed through. Remove from the oven, sprinkle with the reserved chives, and serve with toasted baguette.

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