Hot Taco Dip
This Hot Taco Dip is one of those Easy Appetizer Recipes that’s easy to make and even easier to polish off. Creamy layers, plenty of melted cheese, and your favorite taco toppings make it perfect for game day, Taco Tuesday, holiday parties, or anytime friends and family get together.
My baked taco dip is one of those recipes that’s just as welcome at a football party as it is on the dinner table. Serve it with tortilla chips as an appetizer, bring it to your next potluck, or pair it with fresh vegetables for an easy meal.
Tacos have always been a favorite in our house because everyone likes them a little differently. That’s what inspired this hot taco dip recipe. The creamy, cheesy base stays the same, but you can easily leave off toppings you don’t enjoy, add the ones you do, or make it heartier with seasoned taco meat.
On any given Taco Tuesday, I like to change it up from our basic tacos to these steak street tacos. Sometimes I don’t feel like dealing with all the dishes, so I’ll make this easy 30-minute taco skillet meal instead. Last week, I doubled this recipe and served it for dinner with tortilla chips and fresh vegetables. We loved it!
Hot Taco Dip
This recipe starts with a layer of refried beans topped with a creamy mixture of cream cheese, sour cream, garlic, and taco seasoning. A generous layer of cheddar cheese melts over the top while it bakes, creating a warm, cheesy appetizer that’s finished with your favorite taco toppings before serving.
Unlike a cold layered taco dip that’s served straight from the refrigerator, this baked version comes out of the oven hot, bubbly, and loaded with creamy taco flavor.
One of my favorite things about this recipe is how easy it is to customize. Leave it meatless, add seasoned ground beef or turkey, or finish it with your favorite taco toppings to make it your own.
I usually use my homemade taco seasoning mix, but a store-bought seasoning works great, too. Making your own lets you adjust the salt and spice to your family’s tastes, and it’s easy to mix up a batch to keep on hand for taco nights and recipes like this one.
Timesaving Tips and Variations
This warm taco dip is simple enough for a weeknight but always feels party ready. These tips make prep even easier while giving you plenty of ways to customize the recipe.
- Let the cream cheese soften before mixing so it blends smoothly with the sour cream.
- Swap traditional refried beans for refried black beans.
- Replace the cheddar with Monterey Jack, Pepper Jack, or a Mexican cheese blend.
- Stir a can of diced green chiles into the cream cheese mixture for a little extra kick.
- Add a layer of seasoned ground beef or ground turkey to make it even heartier.
- Skip any toppings you don’t enjoy or add favorites like avocado, jalapeños, pico de gallo, or guacamole.
- Assemble the dip a few hours ahead, cover, refrigerate, and bake just before serving.
Whether you stick with the original version or make a few changes, you’ll end up with a warm, cheesy appetizer everyone will happily dig into.
What to Serve with Hot Taco Dip
Whether you’re planning Taco Tuesday or feeding friends during the big game, this baked appetizer pairs well with other Tex-Mex favorites. Add one or two of these recipes to the menu for an easy meal or party spread.
- 20 Minute Bean and Beef Tostadas
- Instant Pot Mexican Chicken and Rice
- Slow Cooker Vegetarian Spicy Cheese Dip
- Bubble Up Enchiladas
- Classic Layered Taco Dip
A few simple recipes are all it takes to pull together a meal everyone will enjoy. Add your favorites to the menu and enjoy.
Frequently Asked Questions
Yes! Assemble the refried beans, cream cheese mixture, and shredded cheese in the baking dish, then cover and refrigerate for up to 24 hours. When you’re ready to serve, bake as directed and add the fresh toppings just before serving for the best flavor and texture.
Store any leftover taco dip in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the baking dish in a 325-degree oven until heated through. If possible, wait to add fresh toppings until after reheating.
Sturdy tortilla chips work best because they’re strong enough to scoop through all the warm layers without breaking. Restaurant-style chips, scoop-shaped chips, or thicker corn tortilla chips are all great choices. You can also serve the dip with fresh vegetables like bell peppers, celery, or carrots for a lighter option.
Recommended Tools
This hot taco dip doesn’t require any special equipment, which is one of the reasons I make it so often. These everyday kitchen tools help everything come together quickly and bake evenly.
- 8×8 or 9×9 Baking Dish
- Medium Mixing Bowl
- Measuring Cups and Spoons
- Silicone Spatula
- Cutting Board
- Chef’s Knife
- Can Opener
Ingredients for Hot Taco Dip
This recipe has become one of my favorite appetizers because it comes together with pantry staples and can easily be customized with your favorite toppings.
- Creamy Base: Cream cheese, sour cream, minced garlic, and taco seasoning create the rich, flavorful layer.
- Bean Layer: Refried beans add a hearty base that holds everything together.
- Cheese: Shredded cheddar melts into a warm, bubbly topping. Monterey Jack or a Mexican blend also work well.
- Fresh Toppings: Black olives, Roma tomato, green onions, and chopped cilantro add color, texture, and fresh flavor.
- For Serving: Tortilla chips or fresh vegetables for dipping.
Using fresh toppings gives the finished dish the best flavor and texture. Be sure to check the recipe card below for the exact ingredient amounts and baking instructions.
How to Make Hot Baked Taco Dip
Prepare the baking dish. Preheat the oven to 350°F. Spread the refried beans into an even layer in an 8×8-inch baking dish or similar-sized casserole dish.
Mix the creamy layer. In a medium bowl, combine the softened cream cheese, sour cream, taco seasoning, and minced garlic until smooth and well blended.
Layer the ingredients. Spread the cream cheese mixture evenly over the refried beans, then sprinkle the shredded cheddar cheese over the top.
Bake for about 15 minutes, or until the cheese is completely melted and the dip is hot and bubbly around the edges. Once done, sprinkle on the black olives, diced tomato, green onions, and cilantro. Serve immediately with tortilla chips or fresh vegetables for dipping.
If this hot taco dip is a hit with your family, be sure to try my Rotisserie Chicken Quesadillas next. They’re packed with melty cheese, tender chicken, and plenty of flavor for a delicious weeknight meal.
Hot 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 cheese mixture 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
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- Recipe adapted from The Pampered Chef.
- A 9×9 inch square or round baking pan can also be used.
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- Feel free to use lower-fat cream cheese, non-fat is not recommended in this dip.
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- Substitute sour cream with Greek or plain yogurt.
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- 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.
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- Some other taco toppings to use can include diced avocado, diced red onions, jalapeno slices, or guacamole.
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- 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.
Enjoy!
Give me a bag of tortilla chips and I’m in! This dip looks so tasty.
I’d scoop this up with some halved mini bell peppers. Love the idea of adding taco meat too.
I love the idea of the mini peppers!
This recipe will definitely be making an appearance at my house. It looks incredible! Saved and shared 🙂
Thanks, Maureen! It’s definitely a yummy recipe!