This Mexican Bean Dip is irresistible and always the first dip to disappear at any potluck. Layered with refried bean, cream cheese, salsa, and shredded cream cheese, it's almost begging for a chip! For an extra spicy version, add some of my Roasted salsa!
Why This Recipe Works
This bean dip recipe is super easy to prepare! As a matter of fact, it's as simple as layering some ingredients in a baking dish and tossing the baking dish in the oven! It's about as basic as a recipe can get, but it's always a crowd-pleaser!
In fact, my daughter, Nena, loves this bean dip so much, she sometimes eats it in place of a meal. I believe it will be your family's favorite too!
How to Make Mexican Bean Dip
Place cream cheese in an 8"x8" ceramic dish, cover with a paper towel, and microwave for one minute, or until the cheese is soft enough to spread. Sprinkle with ½ of the taco seasoning.
Mix the taco seasoning into the cream cheese and spread in an even layer.
Place refried beans in a medium-sized bowl, and mix in the remaining taco seasoning.
Spread the refried beans over the cream cheese.
Drain green chiles, and spread over the refried beans.
Pour the salsa over the diced chilis, and spread evenly.
Sprinkle with the shredded cheddar or Mexican cheese.
Next, top with the sliced olives.
Cover loosely with foil, and bake for 30 minutes, or until the shredded cheese is completely melted.
Serve with tortilla chips. Enjoy!
Recipe FAQs and Expert Tips
There are various types of bean dip. Some are made with mashed pinto beans and spices, while others bean dips include cheese.
Homemade bean dip is good for approximately 5 days when refrigerated.
Bean Dip also freezes well. When ready to serve, thaw frozen bean dip overnight in the fridge.
- Other layers can be added including ground beef, sour cream, and scallions.
- Guacamole, pickled jalapeños, and chorizo are also great additions.
- If you can handle extra spicy food, add a final layer of my hot chili sauce.
Related Recipes
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Layered Mexican Bean Dip
Ingredients
- 2 8 oz cream cheese
- 2 tablespoons taco seasoning divided
- 1 8 ounce canned diced green chiles
- 1 can refried beans
- 1 cup jarred salsa
- 2 cups shredded Mexican cheese
- ¼ cup sliced black olives
- ¼ cup sliced scallions (optional)
Instructions
Preheat over to 375 degrees F
- Place cream cheese in an 8"x8" ceramic dish, cover with a paper towel, and microwave for one minute or until the cheese is soft enough to spread. Sprinkle with ½ of the taco seasoning.
- Mix the taco seasoning into the cream cheese and spread in an even layer.
- Place refried beans in a medium-sized bowl, and mix in the remaining taco seasoning.
- Spread the refried beans over the cream cheese.
- Drain green chiles, and spread over the refried beans.
- Pour the salsa over the diced chilis, and spread evenly.
- Sprinkle with the shredded cheddar or Mexican cheese.
- Next, top with the sliced olives.
- Cover loosely with foil, and bake for 30 minutes, or until the shredded cheese is completely melted.
- Serve with tortilla chips. Enjoy!
Notes
- Other layers can be added including ground beef, sour cream, and scallions.
- Guacamole, pickled jalapeños, and chorizo are also great additions.
- If you can handle extra spicy food, add a final layer of my hot chili sauce.
Scott says
My favorite dip, yum!
Hilda Sterner says
I don't blame you, it's so good! 😋