Classic Layered Nacho Dip
Classic Layered Nacho Dip
Ingredients
For the Refried Bean Layer
- 16 ounces refried beans, canned
- 1 tablespoon taco seasoning
For the Cream Cheese Layer
- 8 ounces cream cheese, softened
- 1/2 cup sour cream
- 1 teaspoon taco seasoning
For the Salsa Layer
- 1 1/2 cups salsa, mild or medium
For the Cheesy Topping
- 1 1/2 cups cheddar cheese, shredded
- 1 1/2 cups Monterey Jack cheese, shredded
For the Garnish and Serving
- 1/4 cup jalapeños, sliced, from a jar
- 1/2 cup black olives, sliced
- 1/4 cup green onions, chopped
- 1 bag tortilla chips, for serving
Instructions
- 1
Preheat your oven to 375°F (190°C).
⏱️ 10 min•🌡️ 375
- 2
In a medium bowl, combine the refried beans and 1 tablespoon of taco seasoning. Stir until well mixed. Spread this mixture evenly across the bottom of a 9x13 inch baking dish.
⏱️ 5 min
- 3
In a separate medium bowl, beat the softened cream cheese until smooth. Add the sour cream and 1 teaspoon of taco seasoning, mixing until fully combined and creamy. Carefully spread this cream cheese mixture over the refried bean layer in the baking dish.
⏱️ 5 min
- 4
Evenly spread the salsa over the cream cheese layer.
⏱️ 2 min
- 5
Sprinkle the shredded cheddar cheese and Monterey Jack cheese over the salsa layer, ensuring an even coating.
⏱️ 3 min
- 6
Bake in the preheated oven for 20 to 25 minutes, or until the cheese is melted, bubbly, and slightly golden brown at the edges.
⏱️ 25 min•🌡️ 375
- 7
Carefully remove the baking dish from the oven. Garnish the hot dip with sliced jalapeños, black olives, and chopped green onions.
⏱️ 3 min
- 8
Serve the classic layered nacho dip warm, directly from the baking dish, with plenty of tortilla chips for dipping.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Layered Nacho Dip
Ingredients
For the Refried Bean Layer
- 16 ounces refried beans, canned
- 1 tablespoon taco seasoning
For the Cream Cheese Layer
- 8 ounces cream cheese, softened
- 1/2 cup sour cream
- 1 teaspoon taco seasoning
For the Salsa Layer
- 1 1/2 cups salsa, mild or medium
For the Cheesy Topping
- 1 1/2 cups cheddar cheese, shredded
- 1 1/2 cups Monterey Jack cheese, shredded
For the Garnish and Serving
- 1/4 cup jalapeños, sliced, from a jar
- 1/2 cup black olives, sliced
- 1/4 cup green onions, chopped
- 1 bag tortilla chips, for serving
Instructions
- 1
Preheat your oven to 375°F (190°C).
⏱️ 10 min•🌡️ 375 - 2
In a medium bowl, combine the refried beans and 1 tablespoon of taco seasoning. Stir until well mixed. Spread this mixture evenly across the bottom of a 9x13 inch baking dish.
⏱️ 5 min - 3
In a separate medium bowl, beat the softened cream cheese until smooth. Add the sour cream and 1 teaspoon of taco seasoning, mixing until fully combined and creamy. Carefully spread this cream cheese mixture over the refried bean layer in the baking dish.
⏱️ 5 min - 4
Evenly spread the salsa over the cream cheese layer.
⏱️ 2 min - 5
Sprinkle the shredded cheddar cheese and Monterey Jack cheese over the salsa layer, ensuring an even coating.
⏱️ 3 min - 6
Bake in the preheated oven for 20 to 25 minutes, or until the cheese is melted, bubbly, and slightly golden brown at the edges.
⏱️ 25 min•🌡️ 375 - 7
Carefully remove the baking dish from the oven. Garnish the hot dip with sliced jalapeños, black olives, and chopped green onions.
⏱️ 3 min - 8
Serve the classic layered nacho dip warm, directly from the baking dish, with plenty of tortilla chips for dipping.
⏱️ 2 min