Ingredients:
- 1 (8 oz) package cream cheese, softened
- 1 cup sour cream
- 1 (16 oz) can refried beans
- 1 (1 oz) packet taco seasoning mix
- 2 cups shredded Mexican blend cheese, divided
- 1 cup shredded Pepper Jack cheese
Instructions:
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Preheat Oven:
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish or oven-safe casserole dish.
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Mix Base:
- In a large bowl, combine softened cream cheese, sour cream, refried beans, and taco seasoning mix. Stir until smooth and well blended.
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Layer the Dip:
- Spread half of the bean mixture in the prepared baking dish. Sprinkle 1 cup of Mexican blend cheese over it. Layer the remaining bean mixture on top and finish with remaining 1 cup Mexican blend cheese plus 1 cup Pepper Jack cheese.
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Bake:
- Bake in preheated oven for 20–25 minutes, until cheese is melted and bubbly.
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Serve:
- Serve hot with tortilla chips, crackers, or sliced veggies for dipping.
Tips & Variations:
- Add diced green chilies or jalapeños for extra heat.
- Top with chopped green onions, tomatoes, or black olives before serving for added flavor.
- This dip can be prepared ahead of time and baked just before serving.
If you want, I can also make a slow cooker version so it’s warm and ready all day for parties or game nights. Do you want me to do that?
