Hot Taco Dip is a delicious appetizer dip made with refried beans, salsa, taco seasoning, and a variety of cheeses.
A delicious blend of Monterey Jack Cheese and cheddar cheese is mixed and baked with refried beans and the mixture is topped with cilantro, tomatoes, and jalapeno peppers. This delicious party dip is a great appetizer to serve as a side or as an appetizer to serve at a party.
Ingredients in Hot Taco Dip
- canned refried beans
- softened cream cheese
- sour cream
- taco seasoning mix - homemade or packet
- jalapeno peppers - diced and sliced
- salsa - your favorite variety or try this restaurant-style red salsa
- shredded Monterey Jack cheese
- shredded cheddar cheese
- cilantro
- Roma tomatoes
RECOMMENDED: Skyline Chili Dip
How to Make Hot Bean Dip
Prepare a 9x13 dish - Preheat the oven to 350ºF and spray the 9x13 baking dish with cooking spray to prevent sticking.
Mix the beans and cream cheese - Using softened cream cheese, mix it together with the refried beans until combined well.
Stir in the remaining ingredients - Stir the sour cream into the bean mixture as well as the salsa and the taco seasoning.
Stir in the two kinds of cheese leaving some to sprinkle onto the top.
Transfer to the baking dish - Spread the mixture out evenly into the prepared baking dish.
Bake - Bake for about 25 to 30 minutes and then remove the dish from the oven and top with additional cheese. Bake for another 5 minutes or until the cheese is melted and bubbly.
Garnish - Add chopped cilantro, tomatoes, and sliced jalapenos before serving.
Different Ways to Make Hot Bean Dip
Different beans - add some black beans to the refried beans to not only add texture but to add more flavor to the dip. Leave the black beans whole or smash them as you stir them into the mixture before baking.
Add more cheese - Want the Hot Bean Dip to be cheesier? Add more cheese, or even add in a Mexican Variety Cheese Blend.
Use homemade taco seasoning - Swap out the taco packet mix for homemade seasoning.
RELATED: Crockpot Rotel Dip
Crockpot Hot Taco Dip
This Hot Taco Dip can easily be made in the crockpot by mixing the beans, sour cream, salsa, and taco seasoning and place the mixture in the crockpot on LOW for 2 to 3 hours. Stir, garnish, and serve as desired.
📖 Recipe
Hot Taco Dip
Hot Taco Dip is a delicious appetizer dip made with refried beans, salsa, taco seasoning, and a variety of cheeses.
Ingredients
- 30 ounce can refried beans (low fat or regular)
- 8 ounces package cream cheese, softened
- 8 ounces sour cream
- 1 package taco seasoning mix
- 2 jalapeno peppers, 1 diced, one sliced
- ½ cup salsa, of choice
- 1 cup shredded Monterey Jack Cheese, reserving some for garnish
- 1 cup shredded cheddar cheese, reserving some for garnish
Instructions
- Preheat the oven to 350ºF and spray the dish with cooking spray to prevent sticking.
- Using softened cream cheese, mix it together with the refried beans until combined well.
- Stir the sour cream into the bean mixture as well as the salsa and the taco seasoning.
- Stir in the two kinds of cheese leaving some to sprinkle onto the top.
- Spread the mixture out evenly into the prepared baking dish.
Bake for about 35 to 30 minutes and then remove the dish from the oven and top it with additional cheese. - Bake for another 5 minutes or until the cheese is melted and bubbly.
- Add chopped cilantro, tomatoes, and sliced jalapenos before serving.
Notes
If not serving right away and heating it up for later, reserve the garnish for serving.
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Nutrition Information:
Yield: 12 Serving Size: 1 servingAmount Per Serving: Calories: 246Total Fat: 18gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 48mgSodium: 557mgCarbohydrates: 13gFiber: 3gSugar: 2gProtein: 10g
Nutrition calculation is a rough estimate and can vary depending on the cooking technique and the exact ingredients used. For informational purposes only.