Hot Layered Mexican Dip

5 from 1 vote

Always a party favourite, layers of chili, cheese and retried beans are baked and served warm with taco or tortilla chips for dipping.

Prep Time15

Cook Time45

Total Time1

Course: Appetizer

Cuisine: Mexican

Keyword: baked taco dip, cheesy taco dip, cinco de mayo, hot layered mexican dip, how to make a taco dip, layered taco dip, mexican recipes, popular party food, warm taco dip

Servings:

Calories: 338kcal

Ingredients

1 can 398 ml refried beans with mild green chilies
1 package 250 g cream cheese
½ cup sour cream
3 tsp dry taco or fajita seasoning
2 cups chili or more if baking dish is deep enough
2 cups shredded old cheddar cheese
¼ cup sliced black olives optional but highly recommended
2-3 minced green onions

Instructions

Remove cream cheese from refrigerator to allow to come to room temperature.
Preheat oven to 350 degrees.
Spread canned refried beans in the bottom of a wide baking dish.
Beat cream cheese and sour cream together until smooth. Add taco seasoning and blend well. Spread over top of bean layer.
Pour chili over cheese layer.
Shred cheese and spread evenly top.
Scatter olives on top.
Bake for 30 minutes, covered. Uncover and continue baking up to 15 minutes until cheese is melted and dip is hot and bubbling around the edges.
Finely mince green onions and sprinkle over top.
Serve warm with tortilla chips for dipping.

Notes

Nutritional information does not include chips

Nutrition