Made with layers of refried beans, cream cheese, and gooey cheddar cheese, and then finished with fresh tomatoes and onions, this Refried Bean Taco Dip is the ultimate party dip.

Whether having a party, tailgating, or simply looking for an irresistible alternative to the usual guacamole or salsa to serve on taco night, you will love this layered warm taco dip recipe.

It is a recipe that has been in my family for years and it is always the first appetizer to disappear at a party! After bringing it to a party yourself, I bet you will be asked to make it again and again.

Reasons to Love this Refried Bean Taco Dip

Amazing Flavor and Texture. From the warm layer of creamy refried beans to the perfectly spiced cream cheese filling to the fresh topping of tomatoes and onion, this Taco Dip is the perfect contrast of flavors and textures.
Easy To Make. This layered taco dip takes only minutes to make and results in a creamy, cheesy dip that is irresistibly good.
Make-Ahead Party Dip. This Layered Taco dip can be prepared up to 24 hours in advance, making it great for entertaining or taking to a party.

Ingredients for Taco Dip

Refried Beans: The base of the taco dip is made with refried beans. While I prefer using my homemade Instant Pot refried beans, store-bought canned refried beans work as well.
Cream Cheese: Use full-fat or reduced-fat cream cheese. Do not use fat-free cream cheese, as it will not be as creamy.
Sour Cream: For best results, use full-fat sour cream. If you are looking to reduce fat or calories, use plain Greek yogurt in place of sour cream, rather than fat-free sour cream.
Taco Seasoning: I always have Homemade Taco Seasoning on hand. It is made with spices you likely have on hand and adds just the right flavor to this taco dip. Feel free to use store-bought if that is what you have on hand.
Shredded Cheese: For a cheesy, irresistible layer, use shredded cheddar, Colby, or a Mexican cheese blend to top this taco dip.
Toppings: To contrast with the warm, rich taco dip and add a fresh element to the dip, I use a mixture of fresh tomatoes, onions, and cilantro to top the taco dip. Alternatively, you could top the dip with your favorite jarred or fresh salsa.

Recipe Modifications

Lightened-Up: For a taco dip that is lower in fat and calories but still satisfying, I suggest using fat-free refried beans, replacing the sour cream with nonfat, plain Greek yogurt, and using half the amount of cheese for topping.
Add Ground Beef: Add a layer of prepared taco meat on top of the cream cheese and sour cream layer and then top with cheese and bake as directed.
Add Layers: Feel free to spread a layer of guacamole, salsa, lettuce, olives, etc on top of the taco dip after baking. Any topping you like on your tacos will make a delicious addition to this dip.

Glass Dish with creamy taco dip and chips to the side.

Make-Ahead Instructions

For the Taco Dip: Assemble the dip up to baking, cover tightly, and refrigerate for up to 24 hours. When ready to serve, remove from the refrigerator while the oven preheats. Once the oven is preheated, remove the lid or plastic wrap and bake for 20-30 minutes until warmed through. Top as desired.
For the Topping: Combine the fresh tomato topping up to 24 hours in advance and cover and refrigerate. Top the warm dip as desired.

Storage Instructions

Refrigerate: If you happen to have leftovers of this taco dip, allow the dip to cool and refrigerate it in an airtight container for up to 3 days.
Reheat: Warm the leftovers in the microwave for 2-3 minutes (it is okay to warm it up even with the tomato topping) and serve as desired.
Ideas for Leftover Taco Dip: Rather than simply reheating the taco dip and serving the with chips, use the leftover dip to make a bean burrito or as a layer in Instant Pot Mexican Lasagna.

More Favorite Appetizer Recipes

If you enjoyed this warm, layered taco dip, I would love for you to leave a comment and review below.

The Best Taco Dip - With Refried Beans and Cream Cheese

This warm and cheesy Taco Dip is made with layers of refried beans, a spiced cream cheese mixture, and fresh tomatoes and onions.

4.95 from 18 votes

Print Pin Rate

Course: Appetizer

Cuisine: Mexican

Prep Time: 5

Cook Time: 30

Total Time: 35

Servings:

Calories: 118kcal

Author: Kristen Chidsey

Ingredients

▢ 8 ounces full-fat cream cheese softened
▢ 1 cup full-fat sour cream
▢ 2 tablespoons taco seasoning
▢ 2 cups refried beans or one 16-ounce can
▢ 1 cup shredded cheddar cheese
▢ 1 pint grape tomatoes
▢ ¼ cup onions diced
▢ 2 tablespoons cilantro minced (optional)

Instructions

Preheat oven to 350℉.
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.

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.

Nutrition

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