A crowd‑pleasing, baked bean dip combining refried beans, sour cream, cream cheese, taco seasoning, salsa, and melted cheese. Hearty, creamy, and perfect for tortilla chips.

Why You Will Love This Recipe

• Rich and creamy with the depth of refried beans and the tang of cream cheese and sour cream.

• Taco seasoning and salsa add spices and brightness.

• Baked with melted cheese on top gives a golden, gooey finish.

• Easy to put together and bake, no fancy steps.

• Wonderful for parties, game nights, or casual get‑togethers with a chip on hand.

Cream Cheese Bean Dip

Cream Cheese Bean Dip is one of those reliably beloved apps that feels both indulgent and comforting. It begins with the sturdy base of refried beans—dense and flavorful—blended with sour cream and softened cream cheese so that the texture becomes silky and rich. Together they form a velvety foundation that’s creamy without being overly heavy.

Into that base you stir taco seasoning and salsa. The taco seasoning injects a savory, spiced profile—cumin, chili, garlic, and herbs—while the salsa adds moisture, acidity, and a hint of freshness. These flavors offset the richness of the dairy and beans, giving the dip balance. When poured into a baking dish and topped with shredded Mexican cheese, the dip transforms under heat: the cheese melts, browns, and forms a slightly crisp top layer, locking in the warm, creamy layers below.

As the dish bakes at 350 °F, the internal warmth causes melded flavors to deepen. Aromas of beans, spice, cheese, and salsa waft, drawing chip‑dippers in. The final product is a dip with texture contrast—a soft, creamy interior and a golden cheese topping that stretches and gives delight with every scoop. Served hot, this dip pairs perfectly with tortilla chips, and is best shared when bubbling from the oven.

Because it’s simple—just mix, bake, and serve—this recipe is ideal for casual entertaining, parties, potlucks, or anytime you want an app that’s comforting and flavorful without fuss. It reheats well, and leftover portions are great warmed again.

Servings

About 6–8 servings (as appetizer)

Time

Ingredients

• 1 (16‑ounce) can refried beans

• 1 cup sour cream

• 4 oz cream cheese, softened

• 1 (1‑ounce) package taco seasoning

• ¼ cup salsa (store‑bought or homemade)

• 1 cup shredded Mexican cheese (cheddar/Monterey blend or similar)

Instructions

1. Preheat your oven to 350 °F (175 °C).

2. In a medium bowl, combine the refried beans, sour cream, and softened cream cheese. Stir until smooth and creamy.

3. Add the taco seasoning and salsa; mix until well incorporated.

4. Pour the bean mixture into an 8×8‑inch (or equivalent) baking dish, smoothing the top.

5. Sprinkle the shredded Mexican cheese evenly over the top of the dip.

6. Bake for 25 minutes, or until cheese is melted, bubbling, and slightly golden.

7. Serve hot with tortilla chips for dipping.

Tips

• Use softened cream cheese so it blends smoothly, without lumps.

• Stir gently but thoroughly so taco seasoning and salsa distribute evenly.

• Use a good quality salsa (mild or spicy, depending on preference).

• If you prefer a crispier cheese topping, you can broil for 1–2 minutes at the end—watch closely.

• Serve fresh from the oven; leftovers can be reheated in microwave or oven until warm and bubbly.