Description
A deliciously creamy and cheesy taco dip layered with refried beans, tangy salsa, and seasoned cream cheese, perfect for gatherings and parties served warm with crunchy tortilla chips.
Ingredients
Scale
Dip Base
- 8 oz cream cheese
- 1 cup sour cream
- 1 oz taco seasoning (1 packet)
Layers
- 15 oz refried beans (1 can)
- 1 cup salsa
Cheese
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
Garnish & Serving
- 1/2 cup sliced green onions (for garnish)
- Tortilla chips (as needed for serving)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the dip.
- Mix Cream Cheese and Sour Cream: In a mixing bowl, combine the cream cheese and sour cream. Mix until the mixture is smooth and well incorporated, which forms the creamy layer of the dip.
- Add Taco Seasoning: Add the taco seasoning to the cream cheese mixture and stir well to evenly distribute the spices and flavor.
- Spread Refried Beans: In the bottom of a baking dish, spread the refried beans evenly in a flat layer to create the base of the dip.
- Layer Cream Cheese Mixture: Spread the sour cream and cream cheese mixture over the refried beans layer, smoothing it out with a spatula for an even coverage.
- Top with Salsa: Pour the salsa over the cream cheese layer, spreading it evenly to add a fresh and tangy component.
- Add Cheese Layers: Sprinkle the shredded cheddar and Monterey Jack cheeses evenly over the salsa to top the dip with melted cheesy goodness.
- Bake the Dip: Place the baking dish in the preheated oven and bake for about 20 minutes, or until the cheese is melted, bubbly, and slightly golden on top.
- Garnish: Remove the dip from the oven and garnish with the sliced green onions for a fresh, crunchy texture and color.
- Serve: Serve the dip hot accompanied by tortilla chips for dipping and enjoy your flavorful cheesy taco dip.
Notes
- The dip can be prepared in advance and baked just before serving for convenience.
- For added heat, include jalapeños in the salsa or sprinkle crushed red pepper flakes before baking.
- Use fat-free or reduced-fat cream cheese and sour cream for a lighter version.
- Refried beans can be substituted with black beans for a slightly different flavor and texture.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/8 of the dip with chips (approximately 100g dip + 28g chips)
- Calories: 290 kcal
- Sugar: 3 g
- Sodium: 530 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.3 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 9 g
- Cholesterol: 40 mg
Keywords: cheesy taco dip, layered taco dip, party dips, appetizer, Mexican dip, easy dip recipe, bean dip
