Hello and HI, Happy Halloween if you're into that sort of thing, happy end of October, happy fall, all of the happy.
It's a really busy week so I'm thinking if I just type HAPPY over and over it will be come true?
Maybe I'll get lucky. What does NOT require luck, though, is the super simple ultimate refried bean dip we have here before us.
You've had this before, right? I've been making versions for years: first a can of refried beans with a packet of taco seasoning and some cheese in my college apartment, then my own spice mix, and somewhere along the way I added crispy chorizo because when is that not a good idea?
It is never not a good idea.
Here we have: extra seasoned refried AND pinto beans, spicy crispy chorizo, cool sour cream, melty cheese, and a mountain of chips for dunking.
This bean dip is really REALLY easy and a huge crowd pleaser. One of those recipes that maybe doesn't look like much, but man the flavors are epic.
To start! Crisp some chorizo. Leave this out to save time or if you are serving vegetarian friends! Of course. Because you are not a monster.
When the chorizo is done, or during that time, mix up the beans. Pinto beans, refried beans, a little stock, lots of spices. This will be a little bit soupy, but the beans set up a good bit after they cook and cool, and my goal was to have a dip that stays creamy even as it sits.
Also during this time, grate cheese and mix half of the cheese with sour cream. Now: layer. Beans first!
Then the chorizo.
Dollops of cheesy sour cream, looks gross but trust the process.
The rest of the cheese.
Aaaand done. Excellent. Lovely. Glorious.
Throw some fresh stuff on top for extra oomph, and is it just me or is this looking all kind of Christmasy even though it's just Halloween? Maybe bookmark it (we do not bookmark things anymore, I know).
Ultimate best ever comforting calming happy refried bean dip of your dreams.
The best refried bean dip EVER with layers of cheese, chorizo, and creamy dreamy seasoned refried beans.
- 1 can refried beans
- 1 can pinto beans, drained
- ⅓ cup chicken or veggie stock
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- ½ teaspoon ground cumin
- 8 ounces crumbled cooked Mexican chorizo
- 14 ounces grated melty cheese (monterrey jack, queso quesadilla, etc)
- ½ cup sour cream
- Toppings: sliced jalapeno, diced tomatoes, cilantro leaves, anything you love!
- Preheat the oven to 375F. In a bowl, combine both cans of beans with the stock and spices. Mash the pinto beans lightly with a fork as you mix.
- Combine half of the grated cheese with the sour cream and a pinch of salt. Set aside.
- Layer the dip in a large baking dish (9x13 or equivalent): all the beans, the chorizo, the sour cream mixture, and the remaining grated cheese.
- Bake the dip for 20 minutes until hot and bubbly. Top with fresh stuff, serve with chips, YES.
Make Ahead: I make this in advance often and keep it in the fridge for a day or two before I bake it. You'll need to add some baking time, and it's ready when it's hot and bubbly!
Gluten Free: This dish is gluten free as written, just check labels to be extra sure.
Cheese: Grating your own cheese will make this dip extra melty; bagged grated cheese also works well to save some time.
Chorizo: Mexican chorizo is sold uncooked in bulk or in casings. The casings usually aren't edible; squeeze the sausage from the casing into the pan, then crisp it up.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Bake
- Cuisine: Mexican
Keywords: refried bean dip, chorizo bean dip, bean dip with cream cheese, refried bean dip with cream cheese, gluten free appetizers