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Smoked Refried Bean Dip Recipe

This Smoked Refried Bean Dip Recipe Made On A Pit Boss Smoker is perfect to make for Cinco De Mayo, Taco Tuesday, or tailgating! So easy to make! Add in Jalapenos for a kick, chicken, beef, chorizo, or more to make the dip even more filling as well!
Prep Time5 mins
Cook Time45 mins
Course: Appetizer
Cuisine: Mexican
Servings: 10 Servings
Author: Guy Who Grills


  • 1 Can Refried Beans
  • 1 Cup Sour Cream
  • 4 Oz Softened Cream Cheese
  • 2 Tbsp Taco Seasoning
  • 1 1/2 Cup Mexican Cheese
  • 1/4 Cup Medium Salsa


  • Pull out your brick of cream cheese and let it set out to soften before you are ready to start cooking.
  • In a large bowl mix together your refried beans, cream cheese, and sour cream.
  • Next, add in your salsa and taco seasoning to taste, you can add in more seasoning if you wish.
  • Spray your dish with a non-stick spray.  If you use a dish be prepared for the smoke to stain it or use aluminium foil.
  • Spread the bean dip mixture into the pan and then top with shredded cheese.  (I used Mexican cheese but you can use any shredded cheese.)
  • Now, this is where it pays to know how your smoker cooks and how you like to smoke.  I like to do a low, slow smoke using the smoke setting on my Pitboss. Start up your smoker to get the smoke rolling! I set my Pit Boss Pro 1100 to a smoke setting of P4 for the smoke setting. This time around I used Mesquite Pit Boss Pellets to smoke my bean dip.
  • Once your smoker is rolling smoke turn it up to 300 degrees!
  • Set your dish in the smoker once it's to temp and allow it to smoke.  No need to stir just monitor your pellet level or chips if needed.
  • Remove and serve!!