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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.
I had everything I need in the house and I refuse to leave the house with all the snow we just got today, lol! Thanks for the tasty recipe! xo
You bet! Stay warm and safe!
Easy and delicious. Can't wait to make this for our upcoming party!
Made this today for the first time along with your recipe for Instant Pot refried beans. Absolutely delicious!!!!! Pretty easy to make, and the flavors are wonderful. Added some lettuce and some sliced jalapeños at the end, but otherwise did as written. SOOO GOOD and will be making frequently 🙂