This smoked refried bean dip is simple to prepare and makes a delicious twist on a classic side. It’s perfect for Taco Tuesday, tailgating, or any casual get-together. Use store-bought refried beans or homemade for extra flavor — both work well in this recipe.
I make this on a Pit Boss Pro 1100, which doubles as an oven and a smoker. If you have a pellet grill or electric smoker, you can achieve the same smoky flavor without heating up the kitchen. A low, steady smoke really elevates the dip.
Smoked Refried Bean Dip Ingredients:
- Refried beans
- Sour cream
- Cream cheese – softened before mixing
- Taco seasoning – store-bought or homemade, to taste
- Mexican blend shredded cheese
- Medium salsa
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What Are Refried Beans
Refried beans are usually made from pinto beans that are cooked and mashed. You can buy them ready-made or prepare them from scratch. Homemade refried beans have richer flavor but require more time.
One great shortcut is to make a large batch of pinto beans in a slow cooker or Instant Pot and turn them into refried beans using a food processor or immersion blender. If the mashed beans seem too thick for the dip, thin them slightly with water or broth until they reach the desired creaminess.
How To Make Smoked Refried Bean Dip:
1. Soften the cream cheese. Remove it from the fridge ahead of time so it blends smoothly.
2. Mix the base. In a large bowl, combine refried beans, softened cream cheese, and sour cream until smooth and well blended.
3. Season and add salsa. Stir in salsa and taco seasoning to taste. Adjust seasoning until you’re happy with the flavor.
4. Prepare the baking dish. Spray a shallow baking dish with non-stick spray or line it with foil. If you use a favorite dish, expect some smoke staining when using it in the smoker.
5. Assemble and top with cheese. Spread the bean mixture evenly in the dish, then sprinkle shredded cheese over the top.
Preheat your smoker and establish a steady smoke. For a gentle smoke, use a low smoke setting first, then raise the temperature when the smoke is rolling. I typically use mesquite pellets and set my Pit Boss to a smoke mode before increasing to 300°F.
6. Smoke the dip. Once your smoker is producing smoke, set it to 300°F, place the dish on the grill grates, and let the dip smoke until the cheese is melted and the dip is warmed through. There’s no need to stir; simply monitor pellet levels or wood chips while it smokes.
7. Remove and serve. Pull the dish from the smoker and serve hot with tortilla chips or alongside your favorite Mexican-inspired dishes.
How To Store Leftover Bean Dip
Keep leftovers in an airtight container in the refrigerator for up to three days.
How To Reheat Leftover Bean Dip
Reheat gently in the microwave or oven until warmed through. This dip also tastes good served cold straight from the fridge.
Additional Ingredients for Smoked Bean Dip
- Jalapeños
- Green chiles
- Shredded chicken or beef
- Chorizo
- Bell peppers
- Diced onion
- Cilantro
- Bacon
- Tomatoes
What To Serve With Smoked Refried Beans Dip
This dip pairs well with tortilla chips and nearly any Mexican-style dish. Serve it with fajitas, tacos, carnitas, smoked queso, or guacamole for a complete spread. It’s also great as a standalone appetizer at tailgates and parties.
Pellet Smoker Recipes To Check Out
If you enjoy smoker recipes, try other pellet-smoker sides and mains. Smoking adds depth to everything from vegetables and mac and cheese to larger cuts like prime rib.
- Dutch oven smoker recipes
- Special occasion and holiday smoker recipes
- Smoked side dishes
- Smoked deli salads
- Smoked chicken recipes
Smoked Refried Bean Dip Recipe
Guy Who Grills
Equipment
- Mixing bowls
- Pellet grill or smoker
- Baking dish (9×13 or similar)
Ingredients
- 16 ounce refried beans
- 1 cup sour cream
- 4 ounce cream cheese, softened
- 2 tablespoons taco seasoning (to taste)
- 1 1/2 cups shredded Mexican cheese
- 1/4 cup salsa
Instructions
- Let the cream cheese sit at room temperature to soften.
- In a large bowl, combine refried beans, softened cream cheese, and sour cream until smooth.
- Stir in salsa and taco seasoning to taste.
- Spray a baking dish with non-stick spray or line with foil to protect dishes from smoke stains.
- Spread the bean mixture into the pan and top with shredded cheese.
- Preheat your smoker to generate a steady smoke. When smoke is rolling, set temperature to 300°F.
- Place the dish in the smoker and smoke until the cheese is melted and the dip is heated through, monitoring pellet or chip levels as needed.
- Remove from the smoker and serve warm with tortilla chips.
Video
Nutrition
Carbohydrates: 8 g
Protein: 7 g
Fat: 13 g