Preheat the oven to 350 degrees Fahrenheit. Spray a quart-size baking dish with non-stick cooking spray.
In a large mixing bowl or the bowl of stand mixer fitted with the whisk attachment, cream together the cream cheese, sour cream, and taco seasoning until smooth and creamy.
Mix in the refried beans until combined and no streaks of the cream cheese mixture remain.
Gently fold in the salsa and ¾ cup of the shredded cheese mix into the bean mixture until combined.
Pour the bean dip into the prepared baking dish. Sprinkle the dip with the remaining ¾ cup of remaining cheese.
Bake the dip for 26-28 minutes, or until the cheese is melted, golden, and bubbling around the edges.
Serve the dip hot with tortilla chips, crackers, or veggies.
Notes
Recipe Card Notes
Soften the cream cheese before starting this recipe to make mixing easier.
Use freshly grated cheese instead of store-bought for the best flavor.
Serve the dip hot, straight from the oven, so the cheese is perfectly melty and the dip is warm and scoopable.
Storage Directions
Refrigeration. Leftovers last covered in an airtight container in the refrigerator for up to 5 days.
Freezing. Any remaining dip can be frozen in a freezer-safe container for up to 2 months. Thaw in the refrigerator and reheat before serving.
Reheating. Heat the bean dip on medium heat in the microwave for 1-2 minute increments, or until heated through and the cheese is melted.