Description
A warm, creamy, cheesy Tex‑Mex bean dip made with refried beans, cream cheese, sour cream, taco seasoning, and melted Monterey Jack and Cheddar—perfect for game days and potlucks.
Ingredients
2 (16 oz) cans refried beans (preferably spicy fat‑free)
1 (8 oz) package cream cheese
1 cup sour cream
1 taco seasoning packet
2 cups shredded Monterey Jack cheese
2 cups shredded Cheddar cheese
Instructions
- Preheat oven to 350 °F (175 °C).
- In a large bowl, blend together cream cheese, refried beans, sour cream, and taco seasoning until smooth (hand mixer optional).
- Spread the mixture evenly into a 9×13-inch baking dish.
- Top evenly with shredded Monterey Jack and Cheddar cheeses.
- Bake 25–30 minutes, until cheese is bubbly and lightly browned at edges.
- Remove from oven and serve warm with tortilla chips, veggies, or bread.
Notes
- Add diced jalapeños, hot sauce, or pepper Jack cheese for extra heat.
- Mix in cooked ground beef or chorizo for a meatier version.
- Top with sliced olives, diced tomatoes, and green onions after baking.
- Use low‑fat cream cheese and sour cream or Greek yogurt to lighten it.
- Layer beans, meat, cheese, and toppings for a Tex‑Mex 7‑layer style dip.
- Prep Time: 10 minutes
- Cook Time: 25–30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Tex‑Mex
Nutrition
- Serving Size: ≈½ cup
- Calories: 310
- Sugar: 2g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 45mg
