This easy bean dip comes together in 5 minutes with just canned beans, salsa, and cheese. It’s fastest party snack and also works as a simple side dish for tacos.
This recipe happened by accident. That’s where many great recipes come from, right? My most recent accident results in my famous 5-minute bean dip recipe! It’s not superlative when I say it might be the very easiest recipe we’ve ever created. Beans, salsa, and cheese come together into the creamiest, gooiest piping hot mess.
Dunk in crunchy chips and it tastes remarkably like the queso from your favorite Mexican joint. A 3 ingredient recipe, the flavor is more irresistibly complex than you’d imagine. But to really understand the magic here: you’ve got to taste it.
5 Star Reader Reviews
“I have made this twice now and loved it. I used pinto beans because barlotti beans were hard to find. Topped it with green onions and tomatoes. My friends loved it! Thanks!!” -Jennifer
“Ended up perfect! Dip was a hit, and is a great base to start making your own tweaks as well.” -Jill
Ingredients You’ll Need
Alex whipped this up on a whim one night to go with some tacos, and it was so delicious that I decided to share it with you. I’ve made this so many times, I’ve lost count. The greatness is in its simplicity, because all you need is 3 ingredients (plus salt):
- Canned borlotti or pinto beans: I like borlotti beans best here; they’re are a bean related to pinto beans but they taste a littler nuttier and sweeter. They’re common in Italy and Mexico, and also referred to as cranberry beans or cacahuate beans (in Mexico). In their dried state they’re a white and pink patterned color, but when cooked they look the same color as pinto beans, a sort of pinkish brown. I find them in 13-ounce jars in our local grocery, but pinto beans work as a substitute too.
- Salsa: I use a mild salsa so that the spice level works for everyone.
- Shredded Mexican blend or cheddar cheese: If you like a little heat, you can swap in Monterey Jack with jalapeño.
How to Make Bean Dip in 5 Minutes
This dip couldn’t be easier or faster. In fact, you don’t even need to drain or rinse those beans. Yep, just use them right from the can! Here’s the brief overview of how this bean dip recipe comes together:
- Dump beans, salsa, and cheese into a saucepan. Don’t drain or rinse the beans: the can liquid is important to getting just the right texture.
- Heat until the cheese melts. You’ll see it go from mostly melted to becoming a sort of liquid cheese. That’s when it’s ready! Serve when it’s piping hot.
Tips for Perfectly Creamy Bean Dip
I’ve made this bean dip so many times, and the liquid is the main thing I’ve found that trips people up. Every brand has a different amount, so here’s what I’ve learned:
- Add liquid gradually. I’ve adjusted my original recipe below to add the liquid gradually.
- Cook until it thickens. The dip looks thin right when the cheese melts, then sets up as it simmers and even more as it cools.
- If the dip is watery, keep it simmering over medium-low heat and mash more of the beans. They thicken the dip as they break down.
Bean Dip vs. Refried Bean Dip
This bean dip uses whole canned beans melted with cheese and salsa, so it’s cheesy and saucy, with larger bean chunks. Refried beans are cooked, mashed beans, usually seasoned and fried in fat.
If you want a lighter vegan version, my Easy Refried Bean Dip is dairy free and full of flavor! You’ll use store-bought canned refried beans instead of whole beans, and mix it with green chiles and seasonings. It’s delicious and a bit healthier than this bean dip recipe since it doesn’t have the cheese.
Topping Ideas
Typically I serve this bean dip without a garnish. But if you want to take it over the top for parties, add a garnish! Throw a few chopped veggies in the center of the dip, and the color contrast looks lovely. Here are a few ideas for the garnish:
- Tomatoes, seeded and chopped
- Red onion or green onion, finely chopped
- Cilantro
- Pickled jalapenos
- Hot sauce (like Cholula)
What to Serve With Bean Dip
That’s it! You’ve got your bean dip faster than the time it takes you to read this article. Lastly, here are a few things we’d pair with bean dip. You can likely think of these yourself, but we wanted to point to a few specific dips for chips:
- Tortilla chips: Sure, you can buy them. But have you ever tried Homemade Tortilla Chips? Warm from the oven, they’re simply sublime.
- Guacamole: Add a batch of Simple Guacamole and you’re set.
- Tacos: This is the perfect side to go with tacos. Some favorites around here are Crispy Avocado Tacos, Epic Fish Tacos or Quick Shrimp Tacos.
- Margaritas: Try our Perfect Margarita, Triple Sec Margarita, Mezcal Margarita, or Pineapple Margarita, or any of our best Margarita Recipes.
Make Ahead & Storage
This bean dip is best right off the heat when the cheese is melted and gooey, but it reheats well. Refrigerate leftovers for up to 3 days. Reheat on the stovetop over medium low heat.
Dietary Notes
This bean dip recipe is vegetarian and gluten free. For vegan, plant-based, and dairy-free, make my Refried Bean Dip.
5-Minute Bean Dip
Pin RecipeThis easy bean dip comes together in 5 minutes with just canned beans, salsa, and cheese. It’s fastest party snack and also works as a simple side dish for tacos.
- Prep Time: 0 minutes
- Cook Time: 5 minutes
- Total Time: 5 minutes
- Yield: 8 servings 1x
- Category: Appetizer
- Method: Stovetop
- Cuisine: Mexican Inspired
- Diet: Vegetarian
Ingredients
- 2 15-ounce cans or jars borlotti or pinto beans*
- 2 cups (8 ounces) shredded cheddar or Mexican blend cheese**
- 8 ounces mild or medium salsa
- ½ teaspoon kosher salt
- Tortilla chips, for serving
Instructions
- Drain the beans into a liquid measuring cup.
- Add the beans, cheese, salsa, salt, and ½ cup can liquid to a medium saucepan. Warm it over medium heat until cheese is melted, about 5 minutes. Mash beans gently with a masher or a fork to thicken it, and add ¼ to ½ cup more can liquid until it comes to a scoopable texture. Taste and add another pinch of salt if necessary.
- Serve immediately with tortilla chips. If desired, you can garnish with chopped veggies: we used a bit of finely chopped tomato, red onion and green onion with a drizzle of Cholula hot sauce.
Notes
Recipe updated 9/25/26 to adjust the liquid instructions per reader comments.
*We used 2 13-ounce jars of borlotti beans we found at our local grocery, but pinto beans work just as well!
*For a healthy spin, use half the cheese or go to Refried Bean Dip (no cheese).
More Dip Recipes To Try
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