This dairy-free Cinco de Mayo Dip is layered with creamy refried beans, ‘melted’ vegan cheese and crunchy, savory bacon crumbled on top. This cheesy bacon bean dip is also gluten-free and can easily be Modified AIP compliant.
As the creator of an online dairy-free and gluten-free baking school, I understand how challenging it is to find dairy and gluten-free recipes that taste as delicious as their conventional counterparts. With its traditional flavors and cheesy, creamy textures, you’ll love this naturally gluten-free refried bean dip without cream cheese, sour cream, or any dairy!
Want more gluten free and dairy free dips for Cinco de Mayo? Try my Vegan Cheese Dip, Nightshade-Free Guacamole or the Avocado Crema from my Egg Free Tuna Patties.
Table of contents
Cinco de Mayo Dip Recipe
This Mexican-inspired dish is the perfect appetizer for a Cinco de Mayo celebration, Game Day, or any party. The 3 layer bean dip begins with homemade refried beans. Buttery pinto beans are cooked in sautéed onions and a warm, savory, slightly spicy homemade taco seasoning for deep flavor. The mashed beans are brightened with fresh cilantro and lime juice for a zesty tang, and made extra creamy with coconut yogurt.
Next is the dairy-free cheese layer. It broils until browned and very slightly crisped, and has a creamy, cheesy mouthfeel like real melted cheese. It’s all topped with salty, savory pieces of bacon which add a lovely crunch on top of the smooth dip. Garnish with more cilantro and some green onions for a fresh, aromatic flavor that contrasts beautifully with the rich and creamy layered dip.
Cinco De Mayo Bacon Bean Dip Ingredients
- olive oil
- yellow onion
- salt
- garlic
- dried oregano
- onion powder
- garlic powder
- cinnamon
- cumin
- chili powder
- pinto beans – the most common choice for refried beans. Use canned beans for convenience.
- coconut yogurt – its creaminess from its high fat content and slightly tangy flavor work well as a dairy-free alternative to sour cream and cream cheese.
- lime juice
- cilantro
- dairy-free cheese sauce
- bacon
- green onions – for garnish
Ingredient Substitutions
- Pinto beans: You can also use ready-made refried beans. Alternatively, you can use other canned beans like black beans or red kidney beans. Cannellini beans are also a great substitute as they’ll create a similarly creamy texture.
If you use dried beans I suggest soaking them overnight and pre-cooking them or else the cook time will be much longer (a few hours). - Coconut yogurt: Use a dairy-free sour cream instead. However, I don’t recommend soy or almond based yogurts as substitutes as they won’t provide the same tangy flavor or creaminess.
- Dairy-Free Cheese Sauce: You can use any type of dairy-free shredded cheese instead.
- AIP Modifications: This recipe complies with the Modified AIP version of the AIP diet once you omit the chili powder from the spice mix and the paprika from the dairy-free cheese sauce. Also, ensure the bacon is compliant (naturally cured without artificial ingredients or nightshades, typically listed as “spices”).
Instructions
Step 1. Sauté onions
In a skillet, heat the olive oil over medium heat and cook the onions until they soften and begin to turn translucent.
Step 2. Add Aromatics
Add the crushed garlic and the spices, stirring frequently until fragrant.
Step 3. Cook the beans
Add the pinto beans and water and bring to a boil. Cover and cook for 5 minutes.
Step 4. Mash the beans
Use a large fork or potato masher to mash the beans to your desired consistency. Continue to cook for a few extra minutes.
Step 5. Add Coconut Yogurt, Lime Juice and Cilantro
In a large bowl, add the mashed beans, coconut yogurt, lime juice, and chopped cilantro and mix together. Taste and adjust for salt as needed. You can also do this directly in your baking dish if it is large/deep enough.
Step 6. Transfer to a baking dish
Transfer the refried bean mixture to a baking dish, spreading it evenly.
Step 7. Add dairy-free cheese
Add the dairy-free cheese sauce or shredded cheese layer.
Step 8. Broil
Broil on HI for 2 – 3 minutes or until the cheese sauce gets bubbly with brown spots and slightly crispy.
Step. 9. Add bacon
Add the crumbled bacon top layer.
Step 10. Garnish and Serve
Top with more chopped cilantro, chopped green onions, and any other garnishes you’d like. Serve warm.
Tips & Tricks
Use the Bacon Fat
Save the bacon grease after you cook the bacon. For an extra smoky flavor, swap out the olive oil and use the reserved bacon grease as the base for the refried beans. This is similar to the way traditional refried beans are cooked in lard, adding depth and rich flavor.
Adjust the Seasonings
Adjust the chili powder for more or less heat (or omit altogether). Feel free to alter the other spices to suit your preference. For a smokier flavor, amp up the paprika in the cheese sauce or add some to the spice blend.
Refried Beans Texture
Customize the texture of your refried beans to your liking. For a chunkier texture, mash the beans half or three-quarter way or keep some beans intact to have a mix of creamy and textured. Mash them completely for a smoother creamy texture. Blend them in a blender or food processor for an even smoother, whipped texture.
Top with Additional Garnishes
I highly recommend avocado slices for extra creaminess and jalapeño slices to amp up the spice and heat. Some other toppings include diced tomatoes, other sliced peppers like poblanos or chipotles, and pico de gallo or chopped red onions for a nice bite.
How to Serve this Cinco de Mayo Dip
Serve this dairy-free dip at any party or get together with gluten-free tortilla chips, gluten-free crackers, or any fresh veggies of your choice.
Make this a main dish with sides like rice or quinoa and simple greens or salads like Mango Arugula Avocado Salad, Cucumber Mango Salsa or Shaved Vegetable Spring Salad.
Have a burrito bowl with rice, quinoa, chopped lettuce or other greens or a combination of them as the base with servings of this dip on top.
Make bacon bean burritos, tacos, or quesadillas with this dip and Gluten-Free Tortillas, Sweet Potato Tortillas, or corn tortillas.
Round out your fiesta with more gluten and dairy-free recipes for Cinco de Mayo like this Easy Mexican Casserole, AIP Nachos, Chicken Tacos and Fish Tacos.
Frequently Asked Questions
Yes! I recommend you store the cooked bacon, dairy-free cheese sauce, and refried beans separately in the fridge until ready to serve. Warm up the bacon in the microwave or stovetop and reheat the cheese sauce on the stovetop. Reheat the refried beans in the microwave in 30 second intervals, stirring in between, or in the oven at 350F until warmed through. Once warm, layer the cheese sauce on top the refried beans, broil, and finish with crumbled bacon and garnishes.
Storage & Reheating Instructions
Fridge: Store leftover dip in an airtight container in the fridge for up to 5 days. Reheat individual portions in the microwave. For the entire dish, cover with foil to prevent the cheese from burning and reheat in the oven at 350F until it’s warmed through.
Freezer: I don’t recommend freezing this dish assembled. You can store the refried beans in a freezer-safe container or resealable bag for up to 3 months.
I hope you love this gluten and dairy-free Cinco de Mayo Dip recipe. If you do, I would appreciate it if you would give the recipe a rating and review. Be sure to snap a picture of the finished product and share it with me on Instagram by tagging @healmedelicious and using the hashtag #healmedelicious.
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Cinco de Mayo Dip Recipe (Dairy Free)
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
This Cinco de Mayo Dip recipe is a 3 layer dip with creamy refried beans, dairy-free cheese and crumbled bacon. This dairy-free dip is also gluten-free and can easily be Modified AIP compliant.
Ingredients
- 2 TBSP olive oil
- 1 small yellow onion, finely diced
- 1 tsp salt
- 2 cloves garlic, crushed
- 1 tsp dried oregano
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/4 tsp cinnamon
- 1/2 tsp cumin
- 1/2 tsp chili powder (omit for Modified AIP)
- 2 15oz cans pinto beans, drained (or 2 cups refried beans)
- 1/2 cup water
- 1/2 cup coconut yogurt (or dairy-free sour cream)
- juice of 1 lime
- 1/4 cup cilantro, chopped (plus more for garnish)
- 3/4 cup dairy-free cheese sauce or shredded dairy-free cheese
- 1/4 cup crumbled cooked bacon (about 4 strips, cooked and crumbled)
- chopped green onions (for garnish)
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add the onions and salt and sauté, stirring frequently until onions begin to turn translucent (approximately 5 minutes).
- Add crushed garlic, oregano, onion powder, garlic powder, cinnamon, cumin, and chili powder. Stir frequently and cook until fragrant.
- Stir in pinto beans and water and bring to a boil. Cover and allow to cook for 5 minutes.
- Reduce heat to low and use a large fork or potato masher to mash the beans.* You can keep some beans for texture or mash into a smooth paste.** Continue to cook the mashed beans for an extra 2-3 minutes. Remove from heat.
- In a large bowl, combine the mashed beans, coconut yogurt, lime juice, and chopped cilantro. Taste and adjust salt accordingly.***
- Spread mixture evenly into an 8×8 or 2 quart baking dish and turn oven on to HI Broil.
- Drizzle dairy-free cheese sauce or shredded dairy-free cheese on top.
- Cook on Broil for 2-3 minutes or until the cheese begins to bubble and brown. (It happens quickly so watch it closely to prevent the cheese sauce from burning).
- Sprinkle crumbled bacon over the top.
- Garnish with green onions, additional chopped cilantro, and any other garnishes of your choice.**** Serve warm with chips or dippables of your choice.
Notes
If using canned refried beans that already contain salt, start with 1/2 tsp salt and adjust to suit your taste.
*If using canned refried beans, skip step 4 and stir them in here to warm them for 2-3 minutes, mixing them with the onions and spices.
**If you prefer a really smooth, whipped texture, transfer the mixture to a food processor or blender and blend until smooth.
***If your baking dish is deep enough feel free to mix the ingredients together directly in the dish.
****I highly recommend additional garnishes like sliced avocado and jalapeños.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizers, Snacks
- Method: Stovetop & Baked
- Cuisine: Mexican-inspired
This dish was awesome! The seasonings were spot on and it’s even better the second day. Thank you for creating allergy friendly delicious tasting food. There are a lot of people creating healthy meals, but hardly any that crate well seasoned, healthy meals. Hats off to the chef.