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Layers of refried beans, spiced cream cheese, melty cheese, and fresh toppings make this easy Taco Dip a perfect mix of both flavor and texture.
Serve this refried bean taco dip alongside air fryer chicken wings, pull-apart pizza bread, and bacon wrapped dates for the ultimate game-day spread.
Kristen's Keys for The Best Taco Dip
Before assembling, pay attention to a few tips that will help your taco dip is perfectly creamy and irresistibly good.
- Soften the cream cheese first. Room-temperature cream cheese blends smoothly with sour cream and seasoning so that the base of this dip is creamy, rather than lumpy.
- Skip fat-free versions of sour cream and cream cheese. They can separate when baked. If you want to lighten up this dip, swap the sour cream for plain, non-fat Greek yogurt instead.
- Don't skip the topping! Finishing the dip with a mixture of fresh tomatoes and onions (or salsa if you want to take a short-cut) doesn't just add freshness and texture, but it works with the warm, creamy base to deliver the ultimate taco dip.
How to Make Taco Dip
The following tips are provided to help you achieve perfect results. You will find the ingredient quantities and detailed instructions in the recipe card at the bottom of this post.
- Prepare Cream Cheese Mixture. In a large mixing bowl, combine sour cream, cream cheese, and taco seasoning together until well combined.
- Layer Taco Dip. Spread a thick layer of refried beans in a baking dish. Top with the cream cheese mixture and a layer of shredded cheese.
- Bake. Bake the taco dip until warmed through and the cheese has melted.
- Prepare Topping. While the taco dip is baking, mix together diced tomatoes, onions, and cilantro. This is the fresh topping that takes this mixture over the top!
- Top and Serve. Add the fresh tomato mixture to the warm taco dip and serve with tortilla chips.
Storage & Make-Ahead Instructions
- Make-Ahead Instructions: Assemble the dip up to baking, cover tightly, and refrigerate for up to 24 hours. When ready to serve, remove from the refrigerator while the oven preheats. Once the oven is preheated, remove the lid or plastic wrap and bake for 20-30 minutes until warmed through. Top as desired.
- Storage: If you happen to have leftovers of this taco dip, allow the dip to cool and refrigerate it in an airtight container for up to 3 days. To reheat, warm the leftovers in the microwave for 2-3 minutes (it is okay to warm it up even with the tomato topping) and serve as desired.
- Ideas for Leftovers: Rather than simply reheating the taco dip and serving the with chips, use the leftover dip to make a bean burrito or as a layer in Instant Pot Mexican Lasagna.
Recipe Modifications
- Lightened-Up: For a taco dip that is lower in fat and calories but still satisfying, I suggest using fat-free refried beans, replacing the sour cream with nonfat, plain Greek yogurt, and using half the amount of cheese for topping.
- Add Ground Beef: Add a layer of prepared taco meat on top of the cream cheese and sour cream layer and then top with cheese and bake as directed.
- Swap out Topping for Salsa: Keep it simple and top the taco dip with your favorite prepared salsa after baking.
More Favorite Appetizer Recipes
Layered Taco Dip with Refried Beans
This warm and cheesy layered Taco Dip is made with layers of refried beans, a spiced cream cheese mixture, and fresh tomatoes and onions.
Video
Ingredients
- 1 cup full-fat sour cream
- 8 ounces full-fat cream cheese, softened
- 2 tablespoons taco seasoning
- 1 (15-ounce) can refried beans, or 2 cups of homemade refried beans
- 1 cup shredded cheddar cheese
Optional Tomato Topping
- 1 pint grape tomatoes, halved
- ¼ cup minced yellow onions
- 2 tablespoons chopped cilantro
Instructions
- Preheat oven to 350℉ (175℃).
- In a large mixing bowl, mix 1 cup full-fat sour cream, 8 ounces full-fat cream cheese, and 2 tablespoons taco seasoning together until well combined.
- Spread the refried beans into an even layer in a heat-safe 8x8 pan or a 2-quart casserole dish. Dollop the cream cheese mixture on top of the beans, gently spreading it out into an even layer to fully cover the beans. Sprinkle the cheese evenly over the top of the dip.
- Bake for 20-25 minutes, or until the cheese is melted and the dip is warmed through.
- For the fresh tomato topping: While the dip is baking, combine tomatoes, onions, and cilantro together in a small bowl with a pinch of salt.
- Remove the dip from the oven and top with the tomato topping (or toppings of choice). Serve with your favorite tortilla chips.
Equipment
Notes
Taco Seasoning: Feel free to use homemade taco seasoning, a packet of taco seasoning, or simply use 1 teaspoon of paprika, 1 teaspoon cumin, 1 teaspoon chili powder, ½ teaspoon garlic powder, ½ teaspoon onion powder, and ½ teaspoon salt.
Topping Options: Take a shortcut and top the taco dip with prepared salsa. Or use your favorite taco toppings (like shredded lettuce, olives, guacamole, etc.)
Sour Cream/Cream Cheese: Feel free to use reduced-fat cream cheese/sour cream but don't use fat-free--it won't be as creamy.
The serving size is about ¼ cup of the dip and nutritional information is based on using full-fat cream cheese and full-fat sour cream.
Leftovers: Allow the dip to cool and refrigerate for up to 3 days. Reheat as desired in a heat-safe dish in the microwave.
Nutrition
Calories: 118kcalCarbohydrates: 7gProtein: 7gFat: 6gSaturated Fat: 3gCholesterol: 21mgSodium: 418mgPotassium: 118mgFiber: 1gSugar: 3gVitamin A: 380IUVitamin C: 2.1mgCalcium: 132mgIron: 0.5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @amindfullmom or tag #amindfullmom!
This recipe was originally published in 2017 and updated in 2025.
Taco dip is among one of my favorites! This looks colorful, flavorful and delicious! 🙂
Cathy
Thanks! Enjoy!
This looks great! I'm on a Mexican-kick as well and just posted a Meat Lovers Mexican Dip today 🙂 They are great apps for just about anything!
Kristy, I pinned your dip--looks incredible and you can never have too many options:-)
I love the healthier version of this taco dip!!
Thanks Taylor. It is still just as tasty too.
I love the lighter version with the yogurt - fantastic option! This is always such a crowd pleaser but you've given it a little extra zing. Thanks for sharing this recipe and for stopping by OMG! Yummy!
Thanks. Light version and heavy version--this is a winner!
This looks really really good!
Thanks Sarah.
I'm a huge fan of taco dip and I love that you give options for a healthier version - Will definitely be making this when football season rolls around again!
Awesome! You will love it!
This looks really good. I want to eat it right now for lunch! Pinning for my next book club!
Thanks Denise. Hope you enjoy!