Cream Cheese Bean Dip

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!

It’s not a party without some good dip recipes. We like to have a variety like our Spinach Artichoke Dip and Buffalo Chicken Dip along with today’s favorite – cream cheese bean dip!!

Chip being dipped into bean dip

our all-time favorite 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 serve 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!

cream cheese dip ingredients being mixed in a white bowl

How to Make cream cheese 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°.

Variations: This is a really forgiving recipe, meaning you can adjust the ingredients to your liking, and it will still come out fantastic. Some variations include:

  • Spice it up by adding sliced jalapeños, chiles, roasted red peppers
  • Use spicy taco mix or hot salsa
  • Add a protein like ground beef or shredded chicken
  • Add seasonings such as salt, pepper, garlic salt, onion powder, or cumin
  • Change the cheese—cheddar or Monterey Jack are both great choices

What to serve bean dip with?

Here are some of our favorite items…

  • Tortilla chips
  • Fritos
  • Vegetables
  • Toasted Bread
  • Pita Chips

mexican dip in a white bowl

slow cooker + Storing Tips

Crock Pot Instructions. 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). Put half of the bean dip in the crock pot and cover with half of the cheese. Next, add the rest of the bean dip, and top with the remaining cheese.

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.

Chip being dipped into Bean Dip Recipe

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:

Cream Cheese Bean Dip Recipe

4.94 from 66 votes
With sour cream, cream cheese, Mexican cheese, refried beans, and salsa, Cream Cheese Bean Dip is perfect to eat with chips, tacos, or any Mexican dish!
Course Appetizer
Cuisine Mexican
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 8 cups
Calories 257 kcal
Author Lil' Luna


  • 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 ¼ 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!


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About the Author

Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Recipe Rating


  1. 5 stars
    I made this tonight. It was very good! This will be my new go to recipe for home and potlucks. Thank you for sharing.

  2. Can this dip be frozen? I know my hubby and I will take a while o consume this so hope to freeze half for later. Or would you rather recommend making half the recipe?

    1. Sure! I’d recommend letting it defrost in the fridge, then warming it up again in the oven when ready to eat.

    1. Yes, you definitely can double it! I’d suggest putting the doubled recipe in a 9X13 pan if combining all together. Otherwise, you can do two 8X8 pans. So glad you enjoy the dip!

  3. 5 stars
    This bean dip has become a staple in our house! We eat a lot of Mexican food and no meal is complete without this bean dip! It’s a hit at every party we bring it to, as well. So. Dang. Good.

  4. 5 stars
    We love this! I let my kids pick a recipe for a family party we were having, and my son found this. Everyone – young and old loved it!

  5. 5 stars
    This recipe is simple and delicious! We make up a batch for movie night because dip and chips is better than popcorn!! My family loves this!

  6. 5 stars
    Thanks for the recipe. Made do w/ substitutes and tried it via the microwave instead of the oven since I had limited ingredients. It was still tasty with chips. Will try this with the oven next time! 🙂

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