Preheat oven to 350°F (175°C). Lightly grease a medium baking dish (about 8×8 or 9×9 inches).
Mix the creamy base In a large bowl, beat together the cream cheese, sour cream, and taco seasoning until smooth.
Add the beans Stir in the refried beans until fully combined.
Add cheese Fold in half the shredded cheddar and Monterey Jack cheeses.
Bake Spread the mixture evenly into the baking dish and top with the remaining cheese.
Bake for 25–30 minutes, until hot and bubbly.
Serve warm Garnish with your favorite toppings (green onions, tomatoes, olives, jalapeños, etc.) and serve with tortilla chips, Fritos, or veggie sticks.
Ashley’s Tips 💛
Add cooked ground beef or chorizo for a heartier version.
Want it extra gooey? Stir in a handful of Velveeta cubes before baking.
This dip stays warm and creamy in a slow cooker — perfect for parties! Just mix everything in and heat on Low for 2–3 hours.
Would you like me to write a slow cooker version too (great for keeping it warm during parties)?
