Homemade Bean Dip
by Sommer Collier — last updated on Feb 13, 2026 
My homemade bean dip recipe is so easy to make, and it tastes just like a restaurant-style dip. I can use either dried beans to save some cash, or canned beans to save time, and it always turns out creamy and perfect for scooping. This is one of my favorite simple appetizers when I want something flavorful and satisfying for parties… or just daily snacking.
A Homemade Bean Dip Recipe That Has It All
The first thing I always order at our favorite Mexican restaurant is a large bowl of silky, flavorful bean dip to go along with all of those crunchy tortilla chips. It kicks the meal off just right, although honestly, I could eat the entire bowl myself as my entree! In my opinion, the perfect dip is creamy with a bit of bite, packed with flavor, and appealing to nearly all dietary needs. It has to pair well with both crunchy carbs and veggies, and can be made ahead of time and served at room temperature. My versatile bean bip recipe checks all of these boxes, and then some! Serve it with a side of my famous homemade salsa recipe, and you have a match made in heaven!
Sommer’s Recipe Highlights
Healthy – I know, it doesn’t seem like bean dip could be healthy, but this one is! It’s made with just beans, veggies, and a little cheese, so it’s naturally low-fat, gluten-free, vegetarian, and a good balance of carbs and protein.
Adaptable – I love a recipe that’s flexible. You can make this recipe with quick canned beans, or with dollar-saving dried beans. And although I usually make it on the stovetop, I’ve included instructions for the Instant Pot as well.
Key Ingredients and Tips
- Pinto beans – My recipe calls for dried beans, but canned beans also work! If using canned, buy 3 cans of beans to equal 1 pound of dried beans.
- Sweet onion and garlic – I believe this power-duo brings all the flavor! Peeled and cut into the onion into wedges. Smash the garlic.
- Pico de gallo – Either store-bought, or let me show you how to make pico de gallo
- Mexican blend cheese – Shredded. Sometimes I shred Monterrey jack cheese, or pepper jack cheese off the block.
How to Make
Find the full recipe with ingredient proportions, detailed instructions, and a video tutorial in the printable form at the bottom of the post.
Recipe Variations and Add-Ins
I love the simple, clean, robust flavor of this refried bean dip. Yet, if you want to mix things up, try adding in or topping it off with some of these!
- Ground cumin
- Black olives
- Green chiles
- Jalapeños
- Bell peppers
- Green onions (scallions)
- Fresh cilantro
- Chili powder
- Garlic or onion powder
Serving Suggestions
Once you have made your own bean dip exactly how you like it, you can serve it along with so many different things! It can serve as a dip, a spread, or even a side! Try pairing it with some of my personal favorites:
Storage Tips
My homemade dip keeps well stored in an airtight container in the fridge for up to 3 days. You can serve it at room temperature or reheat it on the stovetop in a small saucepan. Be sure to stir frequently and add a splash of water if needed before enjoying it again.
Looking for More Delicious Dip Recipes?
Homemade Bean Dip Recipe
Video
Ingredients
- 1 pound dried pinto beans
- ½ large sweet onion, peeled and cut into wedges
- 4-6 cloves garlic smashed
- 1 cup pico de gallo
- 1 cup shredded Mexican blend cheese
- 1 teaspoon salt
Instructions
Stovetop Method:
- To make on the stovetop, soak the beans in cold water overnight.
- Then pour off the water and place the soaked beans in a large 6 quart sauce pot. Pour fresh water into the pot, covering the beans by 3-4 inches.
- Turn the heat to medium. Add the onion, garlic, and salt. Cover and simmer for 2-4 hours. *The older the dried beans are, the longer they will take to cook.
Instant Pot Method:
- You do not have to soak the beans if pressure cooking them. Place them in the Instant Pot, with the onions, garlic, salt, and 5 cups water.
- Set on Pressure Cook High for 35 minutes. Then preform a Natural Release. Once the steam button has dropped it is safe to open the lid. *If the beans are too firm, pressure cook for 5-10 more minutes, then perform a quick release.
Bean Dip Prep:
- Once the beans are very soft, drain off the liquid and reserve for later use.
- Pour the beans into a large food processor. Add the pico de gallo and 1 cup of reserved liquid. Pulse until mostly smooth. Then add the shredded cheese and pulse a few more times to melt the cheese into the beans. If you like your bean dip to be looser, add another ¼ to ¾ cups of cooking liquid.
- Top with a fresh scoop of pico de gallo on top, and serve with tortilla chips or veggies.
love this