In a medium bowl, mix beans, sour cream, and cream cheese until well combined. Add taco seasoning and salsa and stir to combine.
Pour into an 8-x-8-inch baking dish and top with shredded cheese. Bake for 25 minutes.
Serve hot with tortilla chips.
Make ahead of time. Mix all ingredients together except the shredded cheese and place in the baking dish. Cover and refrigerate for up to 3 days. Add shredded cheese right before baking.Slow Cooker Directions. Mix all the ingredients together except the shredded cheese. Spoon half of the bean dip into the slow cooker and cover with half of the cheese, then 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.