This 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!
The Best Taco Dip
If I was limited to serving one appetizer for parties, I would choose this 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 taco dip has it all!
Ingredients for Taco Dip
- Refried Beans: Use either store-bought or homemade refried beans.
- 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
- In a large mixing bowl, mix together sour cream and cream cheese with the taco seasoning until well combined.
Be sure your cream cheese is at room temperature so that it gets nice and creamy!
- Spread the refried beans into an 8x8 pan or a 2-quart casserole dish.
- Dollop the cream cheese mixture on top of beans and then spread out into an even layer.
- Sprinkle with a thick layer of cheddar cheese, if using cheese.
- Place the assembled taco dip into a preheated oven and bake until the cheese is melted, and 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.
- Top the warm dip with the tomato mixture.
- Serve immediately with tortilla chips or crackers.
Lightened-Up Taco Dip
For a taco dip that is lower in fat and calories but still satisfying, I suggest making one or more of the following modifications, 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 taco 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. Once the oven is preheated, remove the lid or plastic wrap and 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 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 Appetizer Recipes
- Antipasto Skewers
- Bacon-Wrapped Dates
- Reuben Dip
- French Onion Chip Dip
- Skinny 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.
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.