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baking pan of hot bean dip topped with cheese and tomatoes.

Refried Bean Dip with Chorizo

  • Total Time: 35 minutes
  • Yield: Serves 8 or so 1x


The best refried bean dip EVER with layers of cheese, chorizo, and creamy dreamy seasoned refried beans. 


Units Scale
  • 1 can refried beans
  • 1 can pinto beans, lightly drained
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground cumin
  • 8 ounces crumbled cooked Mexican chorizo
  • 14 ounces grated melty cheese (monterrey jack, queso quesadilla, etc)
  • 1/2 cup sour cream
  • Toppings: sliced jalapeno, diced tomatoes, cilantro leaves, anything you love!


  1. Preheat the oven to 375F. In a bowl, combine both cans of beans with the spices. Mash the pinto beans lightly with a fork as you mix.
  2. Combine half of the grated cheese with the sour cream and a pinch of salt. Set aside.
  3. 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.
  4. 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