✔ Updated · 5-minute prep, step photos and party make-ahead tips
Cream cheese bean dip is the party dip I make when I want something warm and cheesy with almost no effort. Refried beans, tangy sour cream, cream cheese and taco seasoning go under a blanket of melted Mexican cheese.
At a glance
The one tip that matters: Soften the cream cheese before you start. Cold cream cheese leaves little white lumps that never fully melt in the oven.
Why You'll Love This Bean Dip
- Five minutes of work, then the oven does the rest.
- Creamy, cheesy and tangy, so the bowl is always scraped clean.
- Easy to make ahead, ready to bake when the guests arrive.
What You Need
- Refried beans: the hearty, filling base. Pinto or black bean both work.
- Cream cheese: softened, for creaminess and body.
- Sour cream: tang, and it keeps the dip from being too heavy.
- Taco seasoning: store-bought or homemade.
- Salsa: optional, for a little brightness.
- Mexican-blend cheese: or cheddar and Monterey Jack, for a stretchy top.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Season to your crowd. Taco seasoning packets are salty, so I start with 2 tablespoons and taste before adding more.
- Swirl in salsa verde. A spoonful in the beans adds tang without extra heat. It's the variation I make most.
- Add protein: stir in 1 cup cooked ground beef (cooked to 160°F) or shredded cooked chicken to make it a meal.
- Make it ahead: assemble up to a day ahead, cover and chill, then bake for 30 to 35 minutes from cold.
- Mind the 2-hour rule. Don't leave the dip out for more than 2 hours at a party. I set out half and keep the rest warm in the oven.
- Dippers: tortilla chips, corn chips, celery and pepper strips, pita chips or crackers all work.
Cream Cheese Bean Dip
8
servings5
minutes25
minutes250
kcal30
minutesA warm, creamy baked bean dip: refried beans whipped with cream cheese, sour cream, taco seasoning and salsa, topped with shredded Mexican cheese and baked until bubbly and golden.
Ingredients
4 oz cream cheese, softened
1 cup sour cream
1 16-oz can refried beans
2 tablespoons taco seasoning
1/4 cup salsa (optional)
1 1/2 cups shredded Mexican-blend cheese
jalapeno, thinly sliced, and chopped cilantro, to serve (optional)
tortilla chips, to serve
Directions
- Heat the oven to 350°F and lightly grease an 8×8-inch baking dish or 9-inch pie plate.
- Beat the softened cream cheese and sour cream together in a large bowl until smooth. If the cream cheese is cold, microwave it for 10 to 15 seconds first.
- Add the refried beans, taco seasoning and salsa and stir until completely smooth, with no streaks of seasoning.
- Spread the mixture in the dish and cover it evenly with the shredded cheese.
- Bake for 20 to 25 minutes, until the edges bubble and the cheese is melted and lightly golden. Top with jalapeno and cilantro and serve warm with tortilla chips.
Notes
- Consider chopping in some small chunks of jalapeno for more flavour.
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More Party Dips
Building a dip table? Pair this with my buffalo chicken dip, million dollar dip and warm spinach artichoke dip. For something cheesy and meaty, try the Velveeta sausage dip.
Frequently Asked Questions
Do I have to use sour cream?
Sour cream gives the dip its tang and keeps it light. Without it, cream cheese alone makes the dip heavy. Plain Greek yogurt is the best swap, used in the same amount.
Can I make this bean dip in a slow cooker?
Yes. Stir everything except the topping cheese together in a small slow cooker, sprinkle over the cheese and cook on low for 1 1/2 to 2 hours, until hot and melted. Keep it on warm for serving.
Can I make cream cheese bean dip ahead of time?
Yes. Assemble it up to 24 hours ahead, cover tightly and refrigerate. Bake straight from the fridge for 30 to 35 minutes, until hot in the center and bubbly.
How long does bean dip last in the fridge?
Refrigerate leftovers within 2 hours and use them within 3 to 4 days. Reheat in the oven or microwave until steaming hot (165°F), stirring halfway.
Can I freeze bean dip?
You can, but the dairy turns a little grainy. Freeze it for up to 2 months, thaw overnight in the fridge, then stir well and bake until hot.
