This warm and cheesy Taco Dip is made with layers of refried beans, a spiced cream cheese mixture, and fresh tomatoes and onions.
This recipe for Taco Dip has been in my family for years and it is always the first appetizer to disappear at a party.
From the warm layer of creamy refried beans to the perfectly spiced cream cheese filling to the fresh topping of tomatoes and onion, this Taco Dip is the perfect contrast of flavors and textures.
In fact, if I had to limit myself to only one dip recipe, this Taco Dip would be the easy choice! It is creamy, cheesy, hearty, fresh, and bright. Truly, everything you crave in a good party appetizer.
Ingredients for Taco Dip
- Refried Beans: The base of the taco dip is made with refried beans. While I prefer using my homemade Instant Pot refried beans, store-bought canned refried beans work as well.
- Cream Cheese: Use full-fat or reduced-fat cream cheese. Do not use fat-free cream cheese, as it will not be as creamy.
- Sour Cream: For best results, use full-fat sour cream. If you are looking to reduce fat or calories, use plain Greek yogurt in place of sour cream, rather than fat-free sour cream.
- Taco Seasoning: I always have Homemade Taco Seasoning on hand. It is made with spices you likely have on hand and adds just the right flavor to this taco dip--minus the gluten, MSG, and preservatives found in store-bought blends.
- Cheddar Cheese: For a cheesy, irresistible layer, use shredded cheddar, Colby, or a Mexican cheese blend to top this taco dip.
- Topping: To contrast with the warm, rich taco dip and add a fresh element to the dip, I use a mixture of fresh tomatoes, onions, and cilantro to top the taco dip. Alternatively, you could top the dip with your favorite jarred or fresh salsa or your favorite beef taco toppings.
How to Make Taco Dip
Tip: Be sure your cream cheese is at room temperature before preparing this dip so that it gets nice and creamy and incorporates well into the other ingredients.
- In a large mixing bowl, mix together sour cream, cream cheese, and taco seasoning until well combined.
- Spread the refried beans into an even layer in an 8x8 pan or a 2-quart heat-safe baking or serving dish.
- Dollop the cream cheese mixture on top of the beans and then spread it out into an even layer to cover the beans.
- Sprinkle the cheese evenly over the sour cream layer.
- Place the assembled taco dip into a preheated oven and bake until the cheese is melted, and the dip is warm and bubbly.
- While the dip is baking, prepare the tomato topping by combining diced tomatoes, onions, and cilantro together in a medium mixing bowl.
- Remove the warm dip from the oven and top it with the tomato mixture.
- Serve the dip warm with your favorite tortilla chips.
- 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.
- Add Layers: Feel free to spread a layer of guacamole, salsa, lettuce, olives, etc on top of the taco dip after baking. Any topping you like on your tacos will make a delicious addition to this dip.
This Layered Taco dip can be prepared up to 48 hours in advance and the fresh topping can be assembled up to 24 hours in advance.
For the Taco Dip: Assemble the dip up to baking, cover tightly, and refrigerate for up to 2 days. 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.
For the Topping: Combine the fresh tomato topping up to 24 hours in advance and cover and refrigerate. Top the warm dip as desired.
Leftover Taco Dip
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.
Warm the leftovers in the microwave for 2-3 minutes (it is okay to warm it up even with the tomato topping) and serve with chips. The leftovers are also great served in a bean burrito or as a layer in Instant Pot Mexican Lasagna.
More Favorite Appetizer Recipes
- Antipasto Skewers
- Bacon-Wrapped Dates
- Reuben Dip
- Homemade Chip Dip
- Spinach Artichoke Dip
- Hot Corn Dip
- Instant Pot Spinach Artichoke Dip
If you enjoyed this warm, layered taco dip, I would love for you to leave a comment and review below.
Layered Taco Dip
- Preheat oven to 350 degrees F.
- In a large mixing bowl, combine the sour cream and cream cheese with taco seasoning 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.
- While the dip is baking, combine the tomatoes, onions, and cilantro together with a pinch of salt.
- Remove the dip from the oven and top with the tomato topping. Serve with your favorite tortilla chips.