This Cream Cheese Bean Dip recipe is our new favorite Mexican dip! With sour cream, cream cheese, Mexican cheese, refried beans, and salsa, it is the perfect dip to eat with chips, tacos, or any Mexican dish!
Refried Bean Dip
Do you love bean dip as much as we do? Today’s version is filled with sour cream, cream cheese and LOADS of cheese.
We make this Cream Cheese Bean Dip with some of our favorite Mexican recipes, including: Rice, Tacos, Enchiladas (Chicken and Cheese), and a few others. We also like to serve it with our favorite salsa recipes (Red and Green).
This refried bean dip recipe has been so delicious and simple, that it’s become a standard at most functions. It reminds us of a bean dip we love at one of our favorite restaurants in Arizona, but I promise you that you will love how easy and tasty it is!
How to Make BEAN Dip:
I knew cream cheese had to be in the recipe and was so excited to experiment and find a recipe for Cream Cheese Bean Dip that the whole family enjoyed. I finally figured out the perfect combination of ingredients and it turns out it only took these 6 ingredients!
- sour cream
- refried beans
- cream cheese
- taco seasoning
- Mexican cheese
- our favorite salsa (optional – for a special kick)
All you have to do is mix the refried beans, cream cheese, and sour cream until well combined. Add in the taco seasoning and salsa. Once everything is mixed, pour into an 8×8 pan and top with the shredded cheese. Bake for 25 minutes at 350°.
What to serve it with?
Here are some of our favorite items…
- Tortilla chips
- Toasted Bread
- Pita Chips
Make it in the crock pot
If you can afford to let it cook for a few hours, you can easily make this dip in the crock pot.
Simply mix all the ingredients together (minus the shredded cheese) and put half of the dip in the crock pot. Layer half the shredded cheese on top, the rest of the bean dip, and then the other half of shredded cheese (so essentially there is two layers of the dip).
Cook on low for 2-3 hours or until the dip is heated through and the cheese is melted.
Make ahead: You could make the dip ahead of time by just mixing all the ingredients together (except the shredded cheese), and keeping it refrigerated until you’re ready to bake it. It would keep well in the fridge up to 2 or 3 days before baking.
Reheat: You can easily reheat leftovers in the microwave, or for a large amount, you can put in the oven at a low temperature until it is heated through.
The hubby couldn’t stop eating this recipe – he loved it! I may have had my fair share of chips and dip too! 😉 I seriously cannot wait to make this again! It’s a great recipe to make for parties when serving tortilla chips (or our FAVORITE Loaded Nachos), or would even be great served with some warm tortillas.
For more dip recipes, check out:
- Hot Bean Dip
- Black Bean Dip
- Simple Guacamole
- Homemade Hummus
- 7 Layer Bean Dip
- Bacon Topped White Bean Dip
Cream Cheese Bean Dip Recipe
This Cream Cheese Bean Dip recipe is our new favorite Mexican dip! With sour cream, cream cheese, Mexican cheese, refried beans, and salsa, it is the perfect dip to eat with chips, tacos, or any other Mexican dish! SOO good!!
- 1 c. sour cream
- 16 oz. can refried beans
- 4 oz. cream cheese softened
- 1 pkg taco seasoning
- 1 c. Mexican cheese
- salsa up to 1/4 cup of your favorite kind - optional
Preheat to 350.
Mix beans, sour cream, and cream cheese in a bowl until well combined. Add taco seasoning and salsa.
Pour into 8x8 pan. Top with shredded cheese and bake for 25 minutes.
Serve hot with tortilla chips. ENJOY!