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.
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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. Cilantro: Feel free to omit if desired. Topping: Take a shortcut and top the taco dip with prepared salsa. Or use your favorite taco toppings instead. The serving size is about ¼ cup of the dip. Leftovers: Allow the dip to cool and refrigerate for up to 3 days.