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.
I learned this recipe from a friend’s mom in middle school, and have modified it a lot since then. I made it for a Super Bowl party my sophomore year in college, my first year at UCF, and brought it to my friend’s apartment…. and 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 as well. 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.
Step by Step
In a medium saucepan, heat the refried beans over medium heat, constantly stirring, until they are smooth. Make sure you stir enough so the beans don’t stick to the bottom of the pot and burn.
Once the beans are heated through, 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 and top it with the remaining cheese. You can serve the dip warm as it is, or bake it for a few minutes to melt the top layer of cheese. As I mentioned, it’s also good cold, so it can go in the refrigerator as well.
I usually serve my taco dip with Tostitos bite-sized chips just 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.
- 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
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