This restaurant style Mexican bean dip recipe is gooey, cheesy, and baked in the oven for an easy game day appetizer you’ll want to serve at every party!Jump to Recipe
Since restaurant style recipes are our specialty, we’ve recreated one of our favorite dishes from the best spot in town, Yolanda’s Mexican Café: an authentic restaurant style Mexican bean dip that’s perfect for dipping with corn tortilla chips! This savory refried bean dip is the best appetizer or side dish for parties and taco nights.
Yolanda’s Mexican bean dip is made with refried beans, cheese, and other spices. It’s creamy, gooey, and savory – everything you want in a delicious party dip. After a lot of experimenting, we’ve perfected an easy at-home recipe for restaurant style bean dip that tastes just like the one served at Yolanda’s.
The best part is, our Mexican bean dip only takes about 10 minutes of prep time. It’s as easy as mixing the ingredients together and then letting it bake in the oven. Using canned refried beans, cream cheese, and shredded cheese as the base and a few simple seasonings for added flavor, it doesn’t get much easier – or more delicious – than this homemade bean dip!
Restaurant Style Mexican Bean Dip Ingredients
We wanted to make it as easy as possible to make delicious restaurant quality bean dip at home. So you’ll only need 7 ingredients for this recipe:
- Refried beans
- Cream cheese
- Mild cheddar cheese
- Monterey Jack cheese
- Taco sauce
- Ground red cayenne pepper
Using canned refried beans and store-bought taco sauce simplifies the process of making Mexican bean dip without compromising too much on authentic flavor. These two shortcut ingredients definitely make this recipe easy enough to throw together before watching a football game or hosting dinner with friends.
However, a little extra effort when it comes to the cheese goes a long way. Instead of buying bags of shredded cheese, grab a block each of cheddar and Monterey Jack and shred them yourself with a cheese grater. Here’s why: the shredded cheese in a bag usually has a powdery coating that keeps the shreds from sticking together, which prevents it from melting as nicely as freshly shredded cheese. Buying a block and grating it yourself makes this bean dip extra gooey, cheesy, and delicious!
How To Make Mexican Bean Dip
Here’s why this is the best Mexican bean dip: it’s the easiest recipe for throwing together in just a few minutes and popping in the oven. Not a ton of effort, but a whole lot of flavor! And you’ll be snacking on this delicious dip in no time. Although, the time it takes to bake might feel like forever if you’re sitting there smelling it and dreaming of scooping it up on a crispy tortilla chip 🙂
Here’s how easy it is to make restaurant style Mexican bean dip at home:
- Combine refried beans and softened cream cheese in a baking dish until well-mixed.
- Add shredded cheeses, taco sauce, cumin, and cayenne and stir to combine.
- Bake at 350 degrees F for 15 minutes, then stir and optionally top with a few extra shreds of cheese. Bake for another 10 minutes.
Basically, dump the ingredients in a baking dish, stir to combine, and let the oven do the hard work. Stirring the bean dip a little more than halfway through ensures the ingredients are well-mixed and prevents the top from crisping. Garnishing the dip with a few extra shreds of melted cheese is totally optional, but we love how this simple touch instantly improves the presentation of this dip for parties!
Serving Suggestions & Notes On Scaling
Serve Mexican bean dip hot with restaurant style corn tortilla chips as an appetizer, snack, or side dish. This savory dip is great for game days, Cinco de Mayo parties, potlucks, and more! For a full-on fiesta dinner that will feel just like eating at your favorite Mexican restaurant, try making our Yolanda’s-style chicken burritos ranchero (get the recipe here). Enjoy them with a side of this bean dip – and a margarita!
You can easily scale this bean dip recipe to make a big batch for serving large crowds. A double or triple batch should be plenty for bringing Mexican bean dip to a party.
Storing & Reheating Leftovers
Store leftover bean dip in an airtight container in the refrigerator for up to 5 days. Simply reheat in the oven at 350 degrees F for about 10 to 15 minutes, or microwave for 1 to 2 minutes. Stir halfway through to prevent burning.
Try the recipe for our easy restaurant style Mexican bean dip below and don’t forget to rate, comment, and share! For even more restaurant quality recipes like this one, sign up for our email list here.
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Restaurant Style Mexican Bean Dip
- 8 oz canned refried beans
- 1 oz cream cheese softened
- ⅓ cup mild cheddar shredded, plus extra for garnish
- ⅓ cup Monterey jack shredded, plus extra for garnish
- 4 tsp taco sauce
- ¼ tsp cumin
- ¼ tsp ground red cayenne pepper
- Preheat oven to 350 degrees F.
- In a small oven-safe baking dish, combine beans and cream cheese. Stir until well combined. Then add the remaining ingredients and stir well to combine.
- Spread the mixture evenly into the baking dish and bake for 15 minutes. Stir, then garnish with a sprinkle of shredded cheese and bake for another 10 minutes.
- Serve hot with tortilla chips for dipping.