Cheesy Refried Bean Dip with Jalapeño & Bacon

action shot of a tortilla chip being dipped into a bowl of cheesy white refried bean dip topped with extra bacon bits; the cheese is stretching from the bowl to the chip.

No ratings yet

Cheesy Refried Bean Dip with Jalapeño & Bacon

Cheesy refried bean dip made with creamy white beans, jalapeño, bacon, and melty cheese. Easy, economical, and perfect for dipping, spreading, or scooping.

Prep Time6

Cook Time4 10

Total Time4 16

Course: Appetizer, Side Dish

Cuisine: Mexican

Servings: to 6 servings

Author: Yvette Marquez

Ingredients

Frijoles de la Olla

2 cups dried white beans (such as chivo blanco, mayocoba, or pinto)
¼ onion optional
salt to taste
water

Refried Bean Dip

2 tablespoons bacon fat (from cooked bacon) or olive oil
1 ½ cups cooked Frijoles de la Olla plus 1⁄2 cup liquid
1/2 cup shredded cheese (cheddar, Jack, Oaxaca, or asadero)
1 jalapeño diced (optional)
3 slices bacon cooked crisp and chopped

Instructions

Sort through the beans, removing any debris. Rinse well. Soaking overnight is optional — you can also do a quick 1-hour soak, or skip it entirely and cook the beans straight through (just allow extra time). Drain and place in a pot with water (about 3 inches above beans) and optional onion.
Simmer the beans covered, 2–4 hours, adding salt in the last hour. Add hot water as needed to keep them submerged. My grandma always kept a tea kettle warm on the stove for this — adding cold water can slow down the cooking process and may darken the beans.
In a skillet over medium heat, cook bacon until crisp. Transfer to a paper towel-lined plate. Reserve the bacon grease in the skillet and chop bacon once cooled.
To the bacon fat, add 1½ cups cooked beans and ½ cup bean broth. Mash with a potato masher and cook for about 10 minutes, stirring often, until the mixture thickens.
Remove from heat. Stir in cheese, jalapeño, and bacon until combined and melty. Serve warm with tortilla chips or use as a spread or filling.

Notes

Nutrition facts based on 4 servings. Does not include tortilla chips or tortillas.

Make-ahead: Cook beans up to 5 days in advance or freeze in portions for easy prep.
Vegetarian? Use vegetable oil instead of bacon fat and skip the bacon — or sub in vegan bacon bits.
Cheese: Freshly shredded cheese melts best.
Bacon fat & bean broth: Save extras for soups, stews, or tamal dough — don’t toss them!

Nutrition