Taco Libre Dip Recipe

Warm the refried beans in a small saucepan over medium-low heat. Stir in the taco seasoning and 2 tablespoons water, thinning and distributing the seasoning. Cook, stirring, until heated through and smooth, about 3–5 minutes. Keep warm.

Spread the seasoned refried beans in an even layer across the bottom of a 9-inch round or 9x7-inch rectangular shallow baking dish.

In a medium bowl, beat the softened cream cheese with a hand mixer or whisk until smooth. Add sour cream, lime juice, ground cumin, salt, and black pepper. Mix until fully combined and creamy, scraping down the bowl so there are no lumps.

Carefully spread the cream cheese mixture over the refried bean layer, creating a uniform second layer. Use a spatula to smooth it to the edges.

If using cooked meat: heat the cooked ground beef or shredded chicken briefly in a skillet just to warm, then drain any excess grease. Stir a tablespoon of salsa into the meat to moisten (optional). Allow to cool slightly.

Spread the salsa evenly over the creamy layer. If using meat, evenly distribute the warmed meat over the salsa. Sprinkle the sliced green onions over this layer.

Evenly top the salsa/meat layer with the shredded Mexican cheese. If you prefer the cheese melted, place the assembled dip uncovered under a preheated broiler for 1–2 minutes until cheese is bubbly and slightly golden—watch carefully to prevent burning. Otherwise, leave unmelted for a cool layered dip.

Remove from oven if heated. Finish by scattering diced tomato, sliced jalapeño, sliced black olives, and chopped cilantro over the cheese.

Serve immediately with tortilla chips for scooping. If not serving right away, cover and refrigerate up to 24 hours; if chilled, bring to room temperature or briefly warm under broiler before serving.