Description
A delicious and creamy taco dip that’s perfect for parties and gatherings.
Ingredients
Scale
- 8 oz. cream cheese (softened)
- ½ cup sour cream
- 2 tablespoons taco seasoning (divided)
- 1 (16 oz.) can refried beans
- 2 (10 oz.) cans Rotel diced tomatoes (drained very well)
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey jack cheese (or pepper jack)
- to taste Cilantro, chopped
- to taste green onions, chopped
- to taste red onions, chopped
- to taste tomatoes, chopped
- to taste jalapeno peppers, sliced
Instructions
- Preheat oven to 350° F.
- In a medium bowl, combine the softened cream cheese and sour cream until well combined. Stir in 1 tablespoon of taco seasoning.
- Spread on the bottom of a 9 x 13-inch baking dish.
- In the same mixing bowl, combine the refried beans and 1 more tablespoon of taco seasoning. Spread over the cream cheese/sour cream layer.
- Use paper towels to remove excess moisture from the tomatoes and add them in an even layer over the refried beans.
- Top with an even layer of cheese. Cover with foil and bake for 20 minutes.
- Remove the cover and bake for 5 more minutes, or until the cheese is hot and fully melted.
- Remove from the oven and add toppings of choice.
- Serve with tortilla chips.
Notes
- This dip is delicious served warm or at room temperature.
- Customize toppings based on your preferences or what you have on hand.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/2 cup
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 60mg