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!
our all-time favorite bean dip!
Do you love bean dip as much as we do?
Today’s Cream Cheese bean dip is filled with sour cream, cream cheese and LOADS of cheese!
We serve this 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 alongside 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 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°.
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
Serving & Storing
What to serve bean dip with? Here are some of our favorite items…
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.
slow cooker Version
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.
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
- Queso Blanco
Cream Cheese Bean Dip Recipe
- 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 8×8 pan. Top with shredded cheese and bake for 25 minutes.
- Serve hot with tortilla chips. ENJOY!