Easy taco dip made from only 4 ingredients and sure to be a crowd-pleaser! But be careful, once you start eating it can be hard to stop!Jump to Recipe
Taco dip is one of my favorite snacks. I really have to limit myself; I would eat the whole pan if I didn’t pay attention.
This recipe comes from a friend’s mom in middle school, and have modified it a lot since then. I made it for a Super Bowl party in my sophomore year in college, my first year at UCF, and brought it to my friend’s apartment. After that, she always
demanded requested that I make it for any party we had.
It’s so easy to make, and so versatile, and makes a great appetizer to bring to a potluck. I love mine really cheesy, but you can do less cheese if you want. You can add toppings like lettuce and avocado and tomatoes or whatever else you would add to a dip like this.
My recipe for Taco Dip is made warm. But you can also eat it cold. After you make it, any leftovers can be kept in the refrigerator. I like to reheat mine just enough to take the chill out of it, but not make it hot. Justin prefers to have the dip hot, so the cheese is all melted. I like to have a bit of cheese on top unmelted. But that’s the beauty of taco dip; you can eat it however you want!
I know a lot of dips are layered but I prefer to have everything mixed up. When a dip gets too many layers, my chips tend to break before I get everything! By mixing it all together, you don’t have to make sure to dig to the bottom of the dish to get all of the flavors.
Taco Dip is similar in many ways to Cinco Robles which was made as a copycat from our favorite TexMex restaurant.
Step by Step
In a medium saucepan, heat the refried beans over medium heat. Stir constantly until they are smooth. Don’t let the beans stick to the bottom of the pan. They will scald easily. Add in the taco seasoning, sour cream, and one cup of the cheese. Mix everything well until the cheese is completely melted and everything is combined together.
Spread the dip in an 8×8 glass baking dish.
Top it with the remaining cheese.
Bake for a few minutes at 350F to melt the cheese if desired. I usually serve my taco dip with Tostitos bite-sized chips because I don’t like a large chip that will break easily. But at those times I don’t have any chips I’ve also eaten it with Wheat Thins and it works well enough.
Originally Published On: October 11, 2016
Last Updated On: March 25, 2020
- 1 can refried beans
- 1 pkg taco seasoning
- 1 cup sour cream
- 4 cups mexican blend cheese (shredded)
- Tortilla chips
- In medium saucepan heat refried beans over medium heat until smooth
- Add taco seasoning, sour cream, and 1 cup cheese
- Mix until well blended and cheese is melted
- Spread in baking dish
- Top with remaining cheese
- Serve warm or cold with tortilla chips