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Preheat your oven to 375°F (190°C).

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.

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.

Evenly spread the salsa over the cream cheese layer.

Sprinkle the shredded cheddar cheese and Monterey Jack cheese over the salsa layer, ensuring an even coating.

Bake in the preheated oven for 20 to 25 minutes, or until the cheese is melted, bubbly, and slightly golden brown at the edges.

Carefully remove the baking dish from the oven. Garnish the hot dip with sliced jalapeños, black olives, and chopped green onions.

Serve the classic layered nacho dip warm, directly from the baking dish, with plenty of tortilla chips for dipping.


Preheat your oven to 375°F (190°C).

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.

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.

Evenly spread the salsa over the cream cheese layer.

Sprinkle the shredded cheddar cheese and Monterey Jack cheese over the salsa layer, ensuring an even coating.

Bake in the preheated oven for 20 to 25 minutes, or until the cheese is melted, bubbly, and slightly golden brown at the edges.

Carefully remove the baking dish from the oven. Garnish the hot dip with sliced jalapeños, black olives, and chopped green onions.

Serve the classic layered nacho dip warm, directly from the baking dish, with plenty of tortilla chips for dipping.
