Easy Taco Dip with Refried Beans
A creamy, layered taco dip with refried beans, seasoned cream cheese, melted cheddar, and a fresh tomato-onion-cilantro topping.
Servings: 12 servings
Ingredients
- 1 cup full-fat sour cream
- 8 ounces full-fat cream cheese softened
- 2 tablespoons taco seasoning
- 1 15 oz can refried beans or 2 cups homemade refried beans
- 1 cup shredded cheddar cheese
- 1 pint grape tomatoes halved
- 1/4 cup yellow onion minced
- 2 tablespoons cilantro chopped
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine 1 cup sour cream, 8 ounces softened cream cheese, and 2 tablespoons taco seasoning until smooth and well blended.
- Spread the refried beans in an even layer in an 8x8-inch baking pan or 2‑quart casserole dish.
- Dollop the seasoned cream cheese mixture over the beans, then gently spread it into an even layer to fully cover the beans.
- Sprinkle 1 cup shredded cheddar cheese evenly over the top of the dip.
- Bake for 20–25 minutes, until the cheese is melted and the dip is heated through.
- While the dip bakes, combine halved grape tomatoes, minced yellow onion, and chopped cilantro in a small bowl; season with a pinch of salt if desired.
- Remove the dip from the oven and top with the tomato mixture. Serve immediately with tortilla chips.
Equipment
- 8x8-inch baking pan or 2‑quart casserole dish
- large mixing bowl
- small bowl
- spoon or spatula
Notes
- You can use homemade or store-bought taco seasoning as noted in the ingredients.
- Prepared salsa or other taco toppings can be used as a shortcut.
- Reduced-fat cream cheese or sour cream may be used, but avoid fat-free for best texture.
- Serving size is about 1/4 cup of dip per serving.
- Allow cooled leftovers to be refrigerated for up to 3 days.