Two Bean Taco Dip - the ULTIMATE bean dip! Super easy to make and even easier to eat! Refried beans, black beans, sour cream, cream cheese, salsa, cheese, cumin, and garlic powder. Can make in advance and refrigerate until ready to bake. Can serve this as an appetizer, side dish, or use the dip as an easy bean burrito filling! #mexicanfood #dip #appetizer #sidedish #beandip
Preheat oven to 350ºF. Lightly spray a 9x13-inch baking dish with cooking spray.
Combine cream cheese, salsa, sour cream, 1½ cups cheese, cumin, garlic powder, salt, and pepper. Fold in beans.
Spread dip into the prepared baking dish and top with remaining cheese.
Bake for 25 minutes or until bubbly around the edges.
Notes:
Can serve this as an appetizer, side dish, or use the dip as a filling for bean burritos.
Feel free to add ground beef, chorizo, or chopped chicken to the dip mixture.
You can make the dip ahead of time and refrigerate until ready to bake.
I used a Mexican cheese blend for the cheese in this recipe.
Our favorite store-bought salsas are Mateo's, Kylito's, Pace Picante Sauce, and Pace Restaurant Style Salsa.
Can Two Bean Taco Dip be made in the slow cooker? Yes! You can make this dip in the crockpot. Make the dip and spread it in the slow cooker. Cover and cook on LOW or HIGH until warm.
Is Bean Dip gluten-free? Yes! All of the ingredients in this dip are gluten-free. Make sure to look for gluten-free refried beans such as Rosarita.