Tex-Mex Bean Dip Recipe

$Tex-Mex Bean Dip Recipe: Creamy, Cheesy, and Party-Ready$

A hot, creamy party dip made with refried beans, cream cheese, sour cream, salsa, taco seasoning, green chiles, and melted shredded cheese. It makes about 8–10 appetizer servings and is best served warm with tortilla chips.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 8 servings

Ingredients Method Notes

Ingredients

Main Ingredients

2 15-ounce cans Refried beans
1 8-ounce package Cream cheese, softened
1 cup Sour cream
1 cup Prepared salsa, preferably medium or chunky
1 envelope, about 1 ounce Taco seasoning
1 1/2 cups Shredded Cheddar, Monterey Jack, or Mexican-blend cheese

Optional Add-Ins and Garnishes

1 4-ounce can Diced green chiles, drained
2 green onions Green onions, thinly sliced
As desired Sliced black olives, chopped tomatoes, or fresh cilantro

Method

Step-by-Step

Heat the oven to 350°F (175°C), then lightly grease an 8-inch square or 2-quart baking dish.
Beat the softened cream cheese until smooth. Mix in the sour cream, salsa, and taco seasoning until creamy and well combined.
Stir in the refried beans and drained green chiles until the mixture is evenly blended.
Spread the bean mixture into the prepared baking dish and sprinkle the shredded cheese evenly over the top.
Bake uncovered for 20–25 minutes, until the dip is hot throughout and the cheese is melted and lightly bubbling.
Garnish with sliced green onions or other chosen toppings, then serve hot with tortilla chips.

Notes

Fully soften the cream cheese to prevent lumps, and use thick salsa while draining the green chiles well. For a browned cheese top, broil for 1–2 minutes at the end while watching closely. Store leftovers covered in the refrigerator and reheat gently until hot.