Refried Bean Dip Recipe (2024)

FAQs

Is bean dip just refried beans? ›

While refried beans usually resemble a chunky, mashed mixture perfect for spreading on tortillas or serving alongside warm rice, bean dip can be made with whole beans with a fresh appeal similar to classic pico de gallo or puréed into a smooth consistency with several different ingredients.

I like to sprinkle in some taco seasoning, but you could add whatever spices you like — garlic powder, cumin, and chili powder are all good calls. Then, you mash the beans up directly in the pan and add just a little bit of vinegar at the end to really make the beans sing.

Another internet definition suggests that a bean dip is to “flick a man or woman's breast with an index finger.” Of course, suggesting that someone should do this to a woman out of the blue and uninvited is never okay—and plenty of Love Is Blind viewers were quick to weigh in on social media.

If you're wondering what is the secret ingredient for restaurant-quality refried beans, the answer is fat. Restaurant-made refried beans honor traditional Mexican culinary practices by adding a hearty helping of lard or bacon fat drippings to their recipe.

In the United States, refried beans are most commonly made from pinto beans. They are served as a side dish with most Tex-Mex restaurant meals. They also have become very popular as a dip for corn tortilla chips. Refried beans are also a primary ingredient in many tostada, chimichanga, and pupusa recipes.

Urban Dictionary defines "bean dip" as "(flicking) a woman's (or man's) breast with the index finger." It's "dubbed 'bean dip' because the move is similar to that of scooping up bean dip," the website reads.

If you're wondering what is the secret ingredient for restaurant-quality refried beans, the answer is fat. Restaurant-made refried beans honor traditional Mexican culinary practices by adding a hearty helping of lard or bacon fat drippings to their recipe.

Salt and pepper: I usually add a generous pinch of each, but add as much as you would like, to taste. Lime juice: Freshly-squeezed, to help brighten up the flavor of these beans. Butter or oil: If you are making vegan refried beans, skip the butter and use avocado oil or olive oil to sauté the veggies.

Skip the bowl and just make the refried beans. You can serve them with these Crispy Roasted Potato Bites, 30-minute Air Fryer Sweet Potatoes, or use them as a dip with these Homemade Baked Potato Chips. You can also serve them as a filling for tacos, enchiladas, and burritos. Or spread them inside a quesadilla.

Dips can turn watery if food, such as chips or vegetables like carrots and celery, is being dipped directly into the container and then refrigerated and re-opened for later use.

How do you thicken bean dip? ›

Mix a bit of cornstarch and water to make a slurry, and gradually whisk it into the liquid surrounding the beans.

It is served warmed so the cheese is melty and OH SO GOOD! This bean dip recipe is the perfect appetizer for game day, Cinco de Mayo, or any party!

If you want a thicker refried bean, then use less water. If you want thinner beans, then you will use more broth. Save the leftover bean broth and use it to stir into your leftover beans. As they sit in the refrigerator and chill, they will thicken.

"Refried" doesn't mean the beans have been fried twice. The word comes from the Spanish name for the dish—frijoles refritos. In Spanish "refritos" means "well fried". To make the beans you have to cook them in water first to soften them.

Cream cheese is the not-so-secret weapon for making refried beans a yummy side dish to accompany rice, or a versatile taco or nacho topping. The dairy in cream cheese not only thickens refried beans to a creamier consistency — cream is in the name — but it also incorporates the rich, silky flavor of dairy.

Bean dip is made of cooked (in water) beans which are mashed/pureed but not cooked any further. Refried beans are cooked in water, mashed, and then sauteed in some cooking fat, traditionally lard but now usually oil.

No, this bean dip is a quick no-cook blender recipe, while refried beans are usually cooked with garlic, onion, and spices before they are mashed. Do you eat bean dip hot or cold? You can eat bean dip cold from the fridge, at room temperature, or warm.

Mix refried beans, cream cheese, sour cream, and taco seasoning together in a large bowl; fold in jalapeño pepper. Spread mixture into a 9x13-inch baking dish.

Meanwhile, we include whole pinto beans as an ingredient in our Bueno Bowls and offer them as a side. Refried beans are pinto beans that have been mashed and pan-fried, and they are typically seasoned with a little chili powder, cumin, garlic powder, salt, and pepper.