Baked Taco Dip

This baked taco dip is as simple as it gets but still delivers big flavor. It’s easy to customize with whatever you’ve got on hand, making it perfect for any occasion.

Baked Taco Dip – Hearty and Delicious

This baked taco dip is everything you want in a party appetizer: easy to make, full of flavor, and perfect for game day. It takes all the best taco dip elements—the beans, cheese, and salsa—and brings them together in a warm, melty dip everyone can enjoy.

With just a few simple ingredients, you can create a dip that’s hearty, cheesy, and totally satisfying. The refried beans, chili con carne, and cheese make a solid base, while the salsa and olives add a nice kick.

You can customize it however you like, depending on what you’ve got on hand or your preferred spice level. This dip is all about keeping things simple while still delivering big flavor in every bite.

Why I Love This Recipe

• It’s the kind of dip that gets better the more you dig into it—each bite hits different.
• I love how the beans and chili con carne come together, adding unexpected depth to a simple dip.
• The flexibility is key—sometimes I throw in random stuff from the fridge and it still turns out great.

Ingredients

For this recipe, you’ll need the following ingredients, each adding its own flavor and texture to make the dish come together perfectly:

• Refried beans: Used as the base layer for a creamy, savory foundation.
• Chili con carne (NO BEAN): Adds hearty, meaty flavor and richness without any beans to keep the texture right.
• Salsa: Go for jarred salsa of any spice level—fresh salsa can be too watery and won’t hold up in the bake.
• Black olives: Either pre-chopped or chopped yourself, they add a salty, briny kick.
• Diced green chiles: These bring a mild heat, but you can swap them for diced jalapeños if you like it spicier.
• Ground cumin: A warm, earthy spice that adds depth and flavor to the chili mixture.
• Cream cheese: Full-fat for that creamy texture and rich taste that blends everything together.
• Sour cream: Full-fat works best for a smooth, tangy flavor that balances the richness of the dish.
• Monterey Jack cheese: A melty cheese that adds a mild flavor; you can swap for any cheese you prefer.
• Green onions: Use both the green and white parts for a fresh, mild onion flavor to top everything off.

How to Make Baked Taco Dip

Find the complete recipe with measurements in the recipe card at the bottom of the post.

• Step One (Preheat the oven): Preheat your oven to 350°F.
• Step Two (Spread the beans): Spread the refried beans evenly in the bottom of an 8×8 or 9×9 pan.
• Step Three (Mix the chili and cheese): In a large nonstick skillet, heat up the chili con carne, cream cheese, sour cream, and cumin over medium heat until everything is melted and smooth. Take it off the heat and spread it over the beans.
• Step Four (Layer the toppings): Top everything with salsa, olives, and green chiles. Then sprinkle a good amount of cheese on top. Bake for about 20 minutes, or until everything is heated through and the cheese is all melted and bubbly.
• Step Five (Finish and serve): Sprinkle chopped green onions on top and serve hot with your favorite chips.

Recipe Tips

Here are a few ideas to make your taco dip even better or give it your own spin:

• Customize the spice level: Adjust the heat by using a milder or spicier salsa, or swap the diced green chiles for more jalapeños if you like it extra spicy.
• Switch up the cheese: Monterey Jack is mild and melts great, but feel free to use cheddar, pepper jack, or whatever cheese you like best.
• Make it ahead: You can prep everything ahead of time—just layer it all in the pan, cover, and refrigerate. When you’re ready, pop it in the oven!
• Add more toppings: Feel free to load it up with extras like guacamole, sour cream, or even a sprinkle of cilantro for freshness.

Storage and Leftover Tips for Baked Taco Dip

Here’s how to store your leftovers and keep things fresh for later:

• If you’ve got leftovers, store them in an airtight container in the fridge for up to 3 days. Just heat it up in the microwave or oven when you’re ready for more.
• Freezing this dip isn’t ideal—while it will technically freeze, the texture of the beans and salsa will change when thawed. The cheese may also separate a bit, so it won’t be quite as creamy. If you do freeze it, I recommend letting it cool completely before wrapping it tightly and storing it in a freezer-safe container. Just know the result may not be quite as fresh (and watery) as when it’s made.

Frequently Asked Questions

• Can I add other toppings to the dip? Feel free to add diced avocado, diced red onions, jalapeño slices, or guacamole as additional toppings to enhance the flavor and texture.
• What can I serve with this dip? Tortilla chips are a classic choice, but you can also serve it with sliced baguettes, pita chips, or fresh vegetables like carrots and celery sticks for dipping.
• Can I use a different type of cheese? You can swap the Monterey Jack for cheddar, Pepper Jack, or any cheese that melts well. It’ll still taste amazing.
• Is this dip vegetarian? No, this dip isn’t fully vegetarian because of the chili con carne. To make it vegetarian, simply swap the chili con carne with a plant-based meat or use extra beans for a meatless version.

More Party Dip Recipes

Here are a few more of my favorite party dip recipes to serve alongside this baked taco dip.

• Bacon Dip
• Hot Corn Dip
• Reuben Dip
• Jalapeno Popper Dip
• Gooey Pizza Dip
• Hot Italian Dip
• Buffalo Chicken Dip

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Print Recipe

5 from 6 votes

Baked Taco Dip

This easy baked taco dip is a delicious and customizable appetizer, perfect for game day, parties, or casual get-togethers. Featuring layers of refried beans, chili con carne, salsa, olives, and melted cheese, it’s a crowd-pleaser that comes together with minimal effort. Top it off with fresh green onions for a flavorful finish. You can easily swap in or out ingredients to make it your own.

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Appetizer

Cuisine: Mexican

Keyword: Baked Taco Dip

Servings: 10

Calories: 316kcal

Author: Cathy Pollak

Equipment

• measuring cups and spoons For accurate measuring.
• baking dish 8x8 or 9x9. For baking the dip.
• skillet To meld certain ingredients together.

Ingredients

• 1 (15 oz.) can refried beans
• 1 (14 oz.) can chili con carne, no beans
• 8 oz. cream cheese
• 8 oz. sour cream
• 1/4 tsp ground cumin
• 1 cup jarred salsa (fresh will be too watery)
• 1 (4 oz.) can sliced black olives
• 1 (4 oz.) can diced green chiles
• 1-1/2 cups shredded Monterey Jack cheese
• 2 green onions, sliced

Instructions

• Preheat the oven to 350°F.
• Evenly spread the refried beans in the bottom of an 8x8 or 9x9 pan.
  1 (15 oz.) can refried beans
• In a large nonstick skillet, warm the chili con carne, cream cheese, sour cream, and cumin over medium heat until fully melted and combined. Remove from heat and layer over the refried beans.
  1 (14 oz.) can chili con carne, no beans, 8 oz. cream cheese, 8 oz. sour cream, 1/4 tsp ground cumin
• Top with salsa, olives, and green chiles, then sprinkle with cheese. Bake for 20 minutes, or until heated through and the cheese is melted and bubbly.
  1 cup jarred salsa , 1 (4 oz.) can sliced black olives, 1 (4 oz.) can diced green chiles, 1-1/2 cups shredded Monterey Jack cheese
• Sprinkle with green onions and serve immediately with your favorite chips.
  2 green onions, sliced

Notes

For optimal outcomes when making this baked taco dip, I recommend referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

© noblepig.com. All content and photographs are copyright protected. Sharing this recipe is encouraged and appreciated, but copying and/or pasting the full recipe to social media or other platforms is strictly prohibited.

Nutrition

Nutrition Facts

Baked Taco Dip

Amount Per Serving (204 g)

Calories 316 Calories from Fat 200

% Daily Value*

Fat 22.2g34%

Saturated Fat 11.6g73%

Polyunsaturated Fat 0.9g

Monounsaturated Fat 4.8g

Cholesterol 51mg17%

Sodium 759mg33%

Potassium 283mg8%

Carbohydrates 19g6%

Fiber 4g17%

Sugar 4g4%

Protein 12g24%

Vitamin A 142IU3%

Vitamin C 4mg5%

Calcium 193mg19%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Have you tried this recipe? Share your experience in the comments below and let me know how it turned out.

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