Vegan refried bean dip is the ultimate snack for parties. It's creamy, cheesy, as spicy as you want, and the perfect consistency for dipping. Made with refried beans, salsa, non-dairy yogurt or sour cream, spices, and your choice of homemade or store-bought vegan cheese. Gluten-free and ready in 30 minutes!
Why You'll Love It
Refried bean dip is perfect for casual get-togethers, like gathering with friends to watch the big game. And with so many people ditching dairy these days, you'll be the hostess with the mostest serving an appetizer everyone can enjoy! Serve this vegan bean dip with tortilla chips and your favorite toppings, and watch it disappear!
Most bean dip recipes contain a LOT of dairy - like more dairy than beans! But refried beans are so deliciously creamy on their own, seems to me like they should be the star!
Between the cream cheese, sour cream, and shredded cheese called for in most recipes, it might seem difficult to create a truly tasty Mexican bean dip that rivals restaurant-quality. But just a couple of simple swaps gets it done!
The other great thing about bean dip is how totally customizable it is! You can make it extra spicy with hot sauce or diced jalapeno, try different types of salsa, use vegan cream cheese or sour cream instead of yogurt, and serve it hot or cold.
Jump to:
Ingredients
- refried beans - you'll need two (15 oz) cans. I used refried pinto beans but refried black beans are also great. Check the labels to make sure you're purchasing vegetarian refried beans (no lard).
- dairy-free yogurt or sour cream - plain, unsweetened vegan yogurt gives the bean dip such great flavor and will fool even the most discerning taste buds into thinking there's dairy in the dip! Try homemade cashew yogurt, almond yogurt, or a product like Kite Hill's plain Greek-style or Forager cashew-gurt.
- diced green chiles - either mild or hot.
- salsa - I like a smooth, restaurant-style salsa or salsa verde, so you don't end up with big chunks of tomatoes in the dip. But that's just personal preference! Salsa verde can even replace the green chiles.
- spices - chili powder, cumin, and smoked paprika (optional) lend nice smokiness and flavor to the dip. If you have a pre-made taco seasoning blend that's great, too.
- cheese - I used my homemade vegan mozzarella recipe. It's a great option if you want something lighter/healthier than store-bought vegan cheese, and it only takes a few minutes to make!
Or use your favorite dairy-free shreds, like Violife, Daiya, or Follow Your Heat.
See recipe card below for quantities and the full recipe.
How to Make Vegan Bean Dip
- Spray a 2-quart baking dish or 8- or 9-inch skillet with cooking spray. Preheat the oven to 375 degrees F. In a large bowl stir together refried beans, ½ cup of cheese, yogurt, spices, salsa, green chiles, ¼ teaspoon salt, and black pepper, to taste.
- Spread the bean mixture in the dish and top with remaining cheese. Bake for 20 minutes or until piping hot. Let stand for a few minutes before serving.
Vegan cheese tips:
- If using my homemade vegan cheese, place the dish under the broiler for about 2 minutes to brown the top.
- If using store-bought shredded vegan cheese, cover the dish with foil to trap moisture inside. This helps the cheese melt and prevents it from drying out.
Variations
- slow cooker bean dip - transfer to a small (1.5 qt) slow cooker. Cover and cook on high for 1 hour, stirring every 20 minutes. If desired, top with cheese. Cover and cook for another 30 minutes or until heated through.
- stovetop - don't want to turn on the oven? No problem! Heat the bean dip in a saucepan, then top with shredded cheese. Or increase the amount of cheese stirred into the beans, and skip the cheese on top.
- cold - for a cold bean dip, after mixing everything in a bowl, transfer the dip to a serving bowl or storage container and refrigerate until ready to serve. Omit the cheese on top, and garnish with plenty of pico de gallo, green onion, and cilantro!
- spicy - use hot green chiles, and add a few dashes of your favorite hot sauce. Top with diced fresh jalapeño.
Serving Suggestions
The following toppings really take the overall dip experience up a notch! I like to garnish the bean dip with a sprinkle of each of these ingredients to add color, and serve more on the side:
- green onion
- avocado or guacamole - squeeze with lime juice to prevent browning.
- pico de gallo or chopped tomatoes
- fresh or pickled jalapeño slices - for the spice lovers!
- lime wedges
- fresh cilantro
- vegan queso fresco
Do Ahead
If you're making these for a party and want to do some prep ahead of time, you can combine the dip ingredients up to 2 days before. Keep it chilled, then top with cheese and bake just before serving.
Recipe FAQs
Refried bean dip may be served hot or cold. This recipe includes instructions for baking the dip with dairy-free cheese on top. If preferred, omit the cheese and serve the dip chilled or at room temperature.
Yes, and a slow cooker is perfect for parties since it keeps the dip warm. To do it, transfer the bean dip mixture to a small (1.5 qt) slow cooker. Cover and cook on high for 1 hour, stirring every 20 minutes. If desired, top with cheese. Cover and cook for another 30 minutes or until piping hot.
Store in an airtight container in the refrigerator for up to 5 days. Reheat individual servings on the stovetop or in a microwave.
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I hope you enjoy this easy vegan bean dip. If you try the recipe be sure to comment below and let us know!
📖 Recipe
Vegan Refried Bean Dip
Equipment
- 2-quart baking dish - or a 9-inch skillet
Ingredients
- 1 batch homemade vegan mozzarella, divided (tap for recipe; oil-free option) - or 1 to 1 ½ cups shredded vegan cheese (try mozz, cheddar, or pepper jack)
- 2 (15 oz) cans refried beans, pinto or black - check ingredients to make sure they don't include lard; often labeled "vegetarian"
- ¾ cup plain, unsweetened non-dairy yogurt or sour cream - see Notes for a silken tofu option
- ⅓ cup salsa verde - or your favorite salsa
- 1 (4 oz) can diced green chiles, drained
- 1 Tablespoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika, optional
- ¼ teaspoon fine sea salt
- black pepper, to taste
For serving:
- sliced green onion
- guacamole or sliced avocado
- lime wedges
- pico de gallo or sliced jalapeno
- fresh cilantro
- tortilla chips
Instructions
- Lightly oil a 2-quart baking dish or an 8- or 9-inch skillet (Note: this is just for insurance; if you strictly avoid oils it's fine to skip this step). Preheat oven to 375 degrees F.
- In a large bowl stir together the refried beans, ½ cup of cheese, yogurt, spices, salsa, green chiles, ¼ teaspoon salt, and black pepper. Taste and adjust seasonings as desired.
- Spread the bean mixture into the dish/skillet, and top with the remaining cheese. If using my homemade pourable mozzarella, use the back of a spoon to evenly spread it across the top (refer to photo above). Note: if using store-bought vegan cheese, cover the dish with foil to help the cheese melt.
- Bake for 20 minutes or until piping hot. If you used the homemade cheese, turn on the broiler around the 18-minute mark. Broil for about 2 minutes to brown the top. Let stand for a few minutes and serve with your favorite toppings and tortilla chips.
Notes
- slow cooker - transfer to a small (1.5 qt) slow cooker. Cover and cook on high for 1 hour, stirring every 20 minutes. If desired, top with cheese. Cover and cook for another 30 minutes or until heated through.
- stovetop - heat the bean dip in a saucepan, transfer to a serving bowl, then top with shredded cheese. Or increase the amount of cheese stirred into the beans, and skip the cheese on top.
- cold - for a cold bean dip, after mixing everything in a bowl, transfer the dip to a serving bowl or storage container and refrigerate until ready to serve. Omit the cheese on top, and garnish with plenty of pico de gallo, green onion, and cilantro!
- spicy - use hot green chiles, and add a few dashes of your favorite hot sauce. Top with diced fresh jalapeño.
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used. We calculate this information using the online calculator cronometer.com.
Laurie
I am going to make this dip this weekend. Quick question on your mozz recipe. Would I make the regular or the pourable option? Thank you!
Lori
I like the pourable one for this. Hope you enjoy!