Ingredients
Scale
- 1 cup sour cream
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1 (8 oz) package cream cheese, softened
- 1 (16 oz) can refried beans
- 1 (1 oz) packet taco seasoning mix
- Optional toppings: sliced green onions, diced tomatoes, black olives, jalapeños
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, mix cream cheese, sour cream, refried beans, and taco seasoning until smooth.
- Fold in half of the shredded cheeses.
- Spread mixture into a 9x13-inch baking dish and top with the remaining cheese.
- Bake for 25–30 minutes until bubbly and golden on top.
- Garnish with optional toppings if desired. Serve hot.
Notes
- Use freshly shredded cheese for best melt and flavor.
- For a spicier version, use hot taco seasoning or add jalapeños to the mix.
- This dip can be made a day ahead and baked when needed.
- Reheats well in microwave or oven.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Tex-Mex
- Diet: Vegetarian
Nutrition
- Serving Size: 1/12 of recipe
- Calories: 280
- Sugar: 2g
- Sodium: 550mg
- Fat: 21g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 45mg