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taco dip

Warm Taco Dip

  • Author: Liz Thomson
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 10 servings 1x
  • Category: Dip
  • Method: Baked
  • Cuisine: Mexican
  • Diet: Vegetarian


This Warm Taco Dip is creamy and cheesy with plenty of spicy flavor. It’s the perfect side dish to serve with your favorite tacos or enchiladas!



  • 8 oz. cream cheese, softened
  • 1 cup sour cream
  • 1 can (15 oz.) vegetarian refried beans
  • 1 teaspoon McCormick Gourmet Organic Garlic Powder
  • ¼ teaspoon McCormick Gourmet Organic Ground Cumin
  • ½ teaspoon McCormick Gourmet Organic Cayenne Red Pepper
  • ¼ teaspoon McCormick Gourmet Ancho Chile Pepper
  • ¼ teaspoon McCormick Gourmet Chipotle Chile Pepper
  • 1 cup salsa
  • 2 cups shredded cheddar cheese
  • 1 ripe avocado, chopped
  • 2 tablespoons diced red onion
  • 1 tablespoon chopped fresh cilantro


  1. Preheat oven to 350 degrees °F.
  2. In a large bowl, combine the cream cheese and sour cream.
  3. Mix in the refried beans and add the McCormick Gourmet Garlic Powder, Cumin, Cayenne Pepper, Ancho Chile Pepper, and Chipotle Chile Pepper. Stir until combined.
  4. Scoop the mixture into the bottom of a small casserole dish.
  5. Top with salsa, then cheese.
  6. Bake for 25-30 minutes until cheese is melted and bubbly.
  7. Top with avocado, red onion, and cilantro.

Keywords: warm taco dip