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Chip scooping up cream cheese taco dip.
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4.95 from 17 votes

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.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Appetizer
Cuisine: American, Tex Mex
Servings: 12
Author: Kristen Chidsey

Equipment

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
US Customary - Metric

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.
    Cream Cheese and sour cream mixed together with taco seasoning in mixing bowl.
  • 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.
    Refried beans, cream cheese, and topped with shredded cheese.
  • Bake for 20-25 minutes, or until the cheese is melted and the dip is warmed through. 
    Baked taco dip with browned cheese in glass pan.
  • 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.
    Diced tomatoes with onions and cilantro.
  • Remove the dip from the oven and top with the tomato topping (or toppings of choice). Serve with your favorite tortilla chips.
    Glass Dish with creamy taco dip topped with fresh pico and tortilla chips.

Video

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: 118kcal | Carbohydrates: 7g | Protein: 7g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 21mg | Sodium: 418mg | Potassium: 118mg | Fiber: 1g | Sugar: 3g | Vitamin A: 380IU | Vitamin C: 2.1mg | Calcium: 132mg | Iron: 0.5mg
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