This Easy Cream Cheese Taco Dip is easy to make and loved by everyone! Made with refried beans, a spiced cream cheese mixture, and topped with fresh tomatoes and onions, this is truly the BEST Taco Dip Ever!
This Taco Dip recipe will become a staple for all your game-day celebrations. Warm, creamy, cheesy, and finished with a burst of fresh pico, this dip has it all. There is even a lightened-up version so that those watching their calories can enjoy it as well!
The Best Taco Dip
If I was limited to serving one appetizer for every party, I would choose this Easy Taco Dip.
This Taco Dip has been in my family for years and everyone I have ever served it to devours it and begs for the recipe.
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. It is creamy, cheesy, hearty, fresh, bright--truly, this dip has it all!
Ingredients for Taco Dip
- Refried Beans --For the best flavor, use homemade refried beans. But a can of your favorite refried beans works 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. To reduce fat and calories, you can use plain nonfat Greek yogurt.
- Sour Cream--For best results, use full-fat sour cream. Feel free to once again use Greek yogurt in place of sour cream, to reduce the fat and calories.
- Taco Seasoning--Homemade Taco Seasoning is the way to go--cheap to make, no preservatives, MSG-free, and gluten-free.
- Cheddar Cheese--For a cheesy, irresistible layer, top this dip with shredded cheddar or a Mexican blend. You can omit the cheese for fewer calories and still have an amazing low-fat Taco Dip!
- Topping: I use diced fresh tomatoes, onions, and cilantro to top this dip, but you can also use fresh salsa if desired. Cilantro is optional!!! If you hate it, by all means, leave it out!
How to Make Creamy Taco Dip
- Mix sour cream and cream cheese with taco seasoning until well combined.
- Spread refried beans into an 8x8 pan or a 2-quart casserole dish.
- Spread cream cheese mixture on top of beans.
- If desired, sprinkle with shredded cheese.
- Bake at 350 for 20-25 minutes until cheese is melted, and dip is warm and bubbly.
- Toss tomatoes, onions, and cilantro together.
- Top the warm dip with the tomato mixture and serve with tortilla chips.
Lightened-Up Taco Dip
For a taco dip that is lower in fat and calories but still satisfying, I suggest making the following modifications (you can opt to make one or all of the swaps, depending on how many calories you want to save.)
- Omit the layer of shredded cheese, the dip will still have plenty of flavor.
- Use plain, nonfat Greek yogurt in place of the cream cheese.
- Use plain, nonfat Greek yogurt in place of the sour cream.
- Use fat-free refried beans.
This dip can be prepared up to 48 hours in advance and the fresh topping can be assembled up to 24 hours in advance.
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. Bake for 20-30 minutes until warmed through. Top as desired.
Assemble 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 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 Appetizer Recipes
- Antipasto Skewers
- Simple Greek Pinwheels
- Classic Cheese Ball from How to Feed a Loon
- Bacon-Wrapped Dates
- French Onion Chip Dip
- Skinny Spinach Artichoke Dip
- Hot Corn Dip
If you enjoyed this warm, layered taco dip, I would love for you to leave a comment and review below.
Easy Taco Dip
- Preheat oven to 350 degrees.
- Spread refried beans into a 8x8 pan or a 2 quart casserole dish.
- Mix sour cream and cream cheese with taco seasoning until well combined. Spread on top of beans.
- If using cheese, sprinkle cheese over the cream cheese layer.
- Bake at 350 for 20-25 minutes until cheese is melted, and dip is warmed through.
- Toss tomatoes, onions and cilantro together. Top the warm dip with the tomato mixture and serve with tortilla chips.