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Cream Cheese Bean Dip

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.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8

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
 

  • Preheat your oven to 350 °F (175 °C).
  • In a medium bowl, combine the refried beans, sour cream, and softened cream cheese. Stir until smooth and creamy.
  • Add the taco seasoning and salsa; mix until well incorporated.
  • Pour the bean mixture into an 8×8‑inch (or equivalent) baking dish, smoothing the top.
  • Sprinkle the shredded Mexican cheese evenly over the top of the dip.
  • Bake for 25 minutes, or until cheese is melted, bubbling, and slightly golden.
  • Serve hot with tortilla chips for dipping.

Notes

  • 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.