Drool-Worthy Cream Cheese Bean Dip
If you love warm, cheesy dips that are easy to make and always a crowd-pleaser, this cream cheese bean dip is about to become your new go-to recipe!
Print Recipe
Servings: 8 servings
Ingredients
- 1 cup shredded Mexican cheese blend Cheddar, Monterey Jack, and Colby Jack
- 1 can 16-ounce can refried beans (16 ounces)
- 1 cup sour cream
- 4 ounces cream cheese softened to room temperature
- 1 packet taco seasoning (1.25 ounces)
- ¼ cup salsa store-bought or homemade
Instructions
Oven Directions
- Preheat the oven to 350°F.
- In a medium mixing bowl, combine 1 can of refried beans, 1 cup sour cream, and 4 ounces of cream cheese until well combined. Add 1 packet of taco seasoning and ¼ cup salsa. Stir to combine.
- Spread the bean dip into an 8×8-inch baking dish and top with 1 cup shredded Mexican cheese. Bake for 25 minutes.
Slow Cooker Directions
- In a medium mixing bowl, combine all the ingredients minus the shredded cheese. Carefully spread half of the bean dip in the slow cooker and cover it with half the. Mexican cheese. Add the rest of the bean dip and top with the remaining cheese.
- Cook on low for 2-3 hours or until the dip is heated through and the cheese is melted.