Hot Baked Taco Dip Recipe
This recipe for Hot Bake Taco Dip is full of taco spiced cream cheese, refried beans, cheese, and loaded with your favorite taco toppings. Serve for an easy appetizer on taco night or for any game day event.
The thing I love about tacos is that there are so many different combinations of fillings and toppings for them. Everyone’s taco looks different with totally different flavor profiles. From mild to spicy one can add different proteins, vegetables, and cheeses. That’s what this Hot Baked Taco Dip recipe is all about. Create a base layer and then top it with all your favorites. You can’t go wrong.
On any given Taco Tuesday, I like to change it up from our basic tacos to these steak street tacos. Sometimes, I really don’t want all the dishes so this easy 30-minute taco skillet meal is made.
Last week, this cheesy taco dip was made for dinner. I doubled the easy recipe listed below and made it a meal. I served it with tortilla chips and fresh cut-up vegetables. We loved it!
Hot Baked Taco Dip
Some taco dips have seasoned ground beef in them and I make this one that way as well but I really wanted a meatless option when I first made this to serve during the football game a couple of weeks ago.
Layered dips are great because you get a little of everything in each bite.
I use homemade taco seasoning but a packaged one works great, too. I like to be able to control the level of salt and spicy. The homemade version can be made in bulk and stored in a mason jar.
When making this hot dip you’ll be layering the refried beans, seasoned cream cheese blend, and cheddar cheese then baking till hot and bubbly. Then, and this is where you can get creative, you’ll be adding all of those delicious taco toppings.
Ingredients
- 1 (16 ounce) can refried beans, any variety
- 1 (8 ounce) package cream cheese, room temperature
- 1 cup sour cream
- 3 tablespoons homemade taco seasoning, or one package taco seasoning mix
- ½ teaspoon minced garlic
- ½ cup shredded cheddar cheese
- 1 (2.25 ounce) can sliced black olives, drained
- 1 roma tomato, seeded and diced
- 2 green onions, sliced thinly
- 2 tablespoons freshly chopped cilantro
- Tortilla chips, for serving
How to Make Hot Baked Taco Dip
Step 1
Preheat the oven to 350 degrees. In a pie plate or 8×8 round or square casserole dish, spread an even layer of refried beans.
Step 2
In a small bowl, mix cream cheese and sour cream until well blended. Add the taco seasoning and garlic, mixing until combined.
Step 3
Spread the cream cheese mixture evenly over the refried beans.
Step 4
Top the cream cheese layer with shredded cheese. Bake the dip for 15 minutes.
Step 5
Remove from the oven and garnish the top with black olives, tomato, green onions, and cilantro. Serve warm taco dip with tortilla chips.
This is the perfect recipe to serve with salty tortilla chips for a great appetizer or snack. Family and friends will be asking you to make more! Add this easy taco dip recipe to your game day spread!
Tips, Tricks, and FAQS
- A 9×9 inch square or round baking pan can be used.
- Refried black beans can be used.
- Feel free to use lower-fat cream cheese, non-fat is not recommended in this dip.
- Substitute sour cream with Greek or plain yogurt.
- Substitute cheddar cheese for your favorite blend. A blend of Monterey Jack and Cheddar is delicious, as is a Mexican or taco combination.
- Some other taco toppings to use can include diced avocado, diced red onions, jalapeno slices, or guacamole.
- If you want to make this a hearty dip, add meat. Use 1 pound of lean ground beef or ground turkey. Divide the homemade taco seasoning in half between the ground beef and the cream cheese blend. You’ll add the taco meat layer on top of the refried beans.
Other taco-inspired recipes to enjoy this taco dip with
Printable Hot Baked Taco Dip Recipe
Hot Baked Taco Dip Recipe
Ingredients
- 1 16 ounce can of refried beans, any variety
- 1 8 ounce package of cream cheese, softened
- 1 cup sour cream
- 3 tablespoons homemade taco seasoning, or one package taco seasoning.
- ½ teaspoon minced garlic
- ½ cup shredded cheddar cheese
- 1 2.25 ounce can of sliced black olives, drained
- 1 Roma tomato, seeded and diced
- 2 thinly sliced green onions
- 2 tablespoons freshly chopped cilantro
- Tortilla chips
Instructions
- Preheat the oven to 350 degrees.
- In a pie plate or 8×8 round or square baking dish, spread an even layer of refried beans.
- In a mixing bowl, stir together the cream cheese and sour cream until well blended. Add the taco seasoning and garlic, mixing until combined.
- Spread the cream cheesemixture evenly over the refried beans
- Top the cream cheese layer with shredded cheddar cheese. Bake the dip for 15 minutes.
- Remove from the oven and garnish the top with black olives, tomato, green onions, and cilantro. Serve warm with tortilla chips.
Notes
-
- Recipe adapted from The Pampered Chef.
- A 9×9 inch square or round baking pan can also be used.
-
- Feel free to use lower-fat cream cheese, non-fat is not recommended in this dip.
-
- Substitute sour cream with Greek or plain yogurt.
-
- Cheddar cheese is used here but I have also made this with a blend of Monterey Jack and Cheddar. A Mexican or taco blend is delicious, too.
-
- Some other taco toppings to use can include diced avocado, diced red onions, jalapeno slices, or guacamole.
-
- If you want to add meat, use 1 pound of ground beef or turkey. Divide the taco seasoning in half between the ground beef and the cream cheese blend. You’ll add the meat layer on top of the refried beans.
Nutritional Disclaimer
“Blogghetti” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
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